Chicken and White Bean Stew
Updated January 12, 2026
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
3 tablespoons unsalted butter
1 yellow onion, finely chopped
5 garlic cloves, smashed and peeled
1 rosemary or 2 sage sprigs
Salt and black pepper
1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 (15-ounce) cans white beans, such as cannellini, drained
1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped
Nutritional analysis per serving (4 servings)
60 grams carbs; 113 milligrams cholesterol; 570 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 12 grams fiber; 1491 milligrams sodium; 48 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.
- Step 2
Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes.
- Step 3
Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
- Step 4
Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.
Private Notes
Comments
I love recipes like this but I would sauté the chicken with the onions first, wilt the greens in same, then add liquids & beans. Due to dietary issues I need greens like kale & chard to be well cooked. And I like the added bit of flavor that comes from browning the meat first.
Had chicken in my fridge that I didn't want to deal with and then found this - all I had to do was throw the chicken in the pot which was exactly what I needed. Super easy prep. Made as written, with plenty of salt and pepper, minus the herb sprigs (none on hand) and used spinach instead of kale. Smashed beans made it somewhat creamy. Served over some leftover rice with a shred of parm on top. Delicious.
Give it a squeeze of lemon too!
This is SO good and garlicky! The Boursin gives it a super distinct flavor, so choose which one you put in wisely.
What Boursin? I don't see it in the recipe, or is that your own addition?
look up the NY Times recipe "Braised White Beans and Greens With Parmesan" for a more tasty version
This was super yum! I wanted to make it a bit more peppery so I added lots of black pepper and tumeric for color added flavor and hopefully some anti-inflammatory benefits. Will be making this again!