Chamberlayne Chicken and Kale Stew

Chamberlayne Chicken and Kale Stew

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
LeighAnne
Recipe by  LeighAnne

“This yummy and flavorful soup really brings out the flavor of the kale. Enjoy with some homemade cornbread on a cold night!”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. 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.

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Reviews (13)

Rate This Recipe
MMB
10

MMB

I love this recipe. What I used to punch up the flavor was fajita chicken breast meat. I live in Texas where we have the HEB stores and they have a variety of fajita chicken meat in a variety of marinades. I used the Southwest flavor, because it is the same flavor I used for my chicken enchiladas. Thanks for the share on the recipe; it's a hit with us!

feedemwell
6

feedemwell

Pump up the flavor by 1st gently cook onion and fresh garlic in a little olive oil. Rosemary is a fabulous herb to add to this combination. Finish off the bowl of soup with a nice healthy serving of parmesan cheese and a pinch of crushed red pepper.

Nana
6

Nana

i dont like broth

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 21.7 g
  • 43%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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