Chicken & White Bean Stew

Ingredients

• 1.0 15ml Vegetable oil, olive
• 500.0 g Chicken, thigh, boneless, skinless, raw
• 1.0 medium (2-1/2" dia) Onions, raw
• 2.0 medium Carrots, raw
• 120.0 g Celery, raw
• 4.0 clove Garlic, raw
• 500.0 g Beans, white, mature seeds, canned
• 400.0 g Tomatoes, crushed, canned
• 720.0 g Soup, broth, chicken, dehydrated
• 1.0 15ml Spices, rosemary, dried
• 1.0 5ml, ground Spices, thyme, dried
• 90.0 g Kale, raw
• 24.0 g Lemon juice, raw

Instructions

1. Heat oil in a large pot. Brown the chicken in batches, 4 minutes a side. Don't crowd it. Set aside.

2. In the same pot, cook onion, carrot, celery 8 minutes until soft.

3. Add garlic, rosemary, thyme, stir 30 seconds.

4. Return chicken. Add beans, tomatoes, broth. Simmer 30 minutes, lid ajar.

5. Stir in kale until wilted. Finish with lemon.