How to Make Gordon Ramsay Polenta Chicken, Bean & Kale Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, polenta chicken, bean & kale soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Polenta Chicken, Bean & Kale Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Polenta Chicken, Bean & Kale Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Polenta Chicken, Bean & Kale Soup:

1. Make ready 3 tablespoons olive oil
2. Take 1 large onion, chopped
3. Take 3 medium cloves of garlic, finely chopped
4. Make ready 2 teaspoon kosher salt
5. Get 1 teaspoon black pepper
6. Make ready 3/4 cup coarse stone-ground yellow cornmeal
7. Prepare 1 bunch kale, stemmed, leaves torn into 1-inch pieces
8. Get 1 (15.5 ounce) can cannellini beans, rinsed and drained
9. Prepare 2 cups cooked, shredded chicken (rotisserie chicken works well)
10. Take 4 ounces Parmesan cheese (2 cups) plus more for garnish

Steps to make Polenta Chicken, Bean & Kale Soup:

1. Shred the meat from a rotisserie chicken in advance.
2. In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper.
3. Serve with Parmesan cheese on top.

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