- 3 1/2 cups chicken broth
- 1/2 cup vegetable broth
- 3/4 cup water
- 1 1/2 cups shredded cooked chicken
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 5 small red potatoes, cubed
- 2 tablespoons ground black pepper
- salt to taste
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 cups shredded kale
- Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.
04/18/2018
recipepes.com
Chamberlayne Chicken and Kale Stew, recipe
PT15M
PT1H
5
455 calories
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