Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 x cloves of garlic
- 1 litre chicken stock
- 1 can cannellini beans, drained and rinsed
- 2 cups cooked chicken, shredded
- Salt and pepper
- 3 cups roughly torn kale (stalks removed)
- Shaved Parmesan, to serve
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté for 5 minutes, until soft.
- Add the garlic and cook for another minute.
- Add the chicken stock, cannellini beans and shredded chicken.
- Season with salt and pepper and simmer gently for 10 minutes.
- Check the seasoning, add the kale and cook for a minute or two, until the kale is wilted.
- Serve hot, with shaved parmesan.
Poach a whole chicken and make your own stock
- Place the whole chicken into a stock pot with a halved onion, a roughly chopped carrot, a couple of celery stalks and 2 garlic cloves. Add a couple of sprigs of your favourite herbs.
- Pour in enough water to cover the chicken and bring it to the boil. As soon as the water comes to the boil, turn the heat down to a very gentle simmer. Place the lid on the pot and cook for an hour and a half.
- Remove the chicken from the broth and, once it’s cool enough to handle, remove all the meat and use it in salads, soups, sandwiches etc.
- Return the bones to the stock pot and continue to simmer for another 30 minutes (or longer). Strain the stock and allow it to cool. As it cools, any fat will rise to the top where it can easily be skimmed off. Use as much stock as you need and freeze the rest in containers.
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