Lemon Chicken and Kale Stew

Lemon Chicken and Kale Stew is a one-pot meal that’s sure to please everyone at the table!

Sometimes all that’ll do is a one-pot meal. Are you with me? Of course, you are! This Lemon Chicken and Kale Stew are for the win any night of the week. Great for lunch the next day too!

A convenient, quick, easy, and delicious meal. It’s a mouthwatering dinner for your family that has never been so simple, and the ingredients meld together to create a bright and savory experience that is sure to please!

Tips for this Soup/Stew:

• Double the recipe, these soups last for days.
• soften your vegetables to get maximum flavor.
• chop your vegetables in bite-size pieces.
• go easy on the salt, salt as you go and taste taste taste.
• Cool it completely before freezing it.

Ok, guys!  If you make this lemon chicken and kale stew, please leave a comment and give this recipe a share! I love to hear from all of you, and I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!

Check out my beef stroganoff if you like this recipe.  Enjoy everyone!

Lemon Chicken and Kale Stew

★★★★

4 from 1 review

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Lemon Chicken and Kale Stew is a one-pot meal that’s sure to please everyone at the table!

• Total Time: 45 minutes
• Yield: 4-6 servings

Ingredients

4 Tablespoons olive oil, divided

6 chicken thighs

3 sprigs thyme leaves

1 teaspoon kosher salt

1/2 teaspoon pepper

1 onion, diced

1 shallot, sliced

2 carrots, peeled and diced

5 Yukon gold potatoes, cubed

6 cups chopped kale, ribs removed

6–8 cups low sodium chicken stock

2 14oz cans cannellini beans

parmesan cheese, for garnish

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Instructions

1. Heat 3 tablespoons olive oil in a large dutch oven or pot over medium-high heat, pan sear the chicken thighs for about 3 minutes each side. Repeat with the remaining chicken thighs. set aside and shred.
2. add onion and shallot and cook for 5 minutes, add thyme leaves, carrots, potatoes and chicken stock and simmer for 15 – 20 minutes until potatoes are fork-tender.
3. Stir in kale and cannellini beans to the stew. Cook for another 2 -3 minutes.
4. Serve in bowls with grated parmesan cheese.

• Author: Chef Stuart
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soups
• Cuisine: American

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