* 1 tablespoon oil * 1½ pounds boneless, skinless chicken thighs * 1 yellow onion, peeled and diced * 1 pound red potatoes, cubed * Garlic pepper or lemon pepper, to taste * Crushed red pepper, to taste * 15-ounce can of cannellini beans * 6 cups water or chicken stock * 1 bunch Lacinato kale, stemmed and roughly chopped * ¼ cup heavy cream, optional * Juice of 1 lemon * Freshly minced parsley
**Sauté the chicken:**
1. Heat oil in a soup pot over medium heat. Season the chicken all over with salt and pepper and add it to the pot. Cook without moving for 5 minutes. 2. Flip the chicken and add the onion, potatoes, garlic pepper, and crushed red pepper. Season with salt and pepper. Toss to coat and cook for 5 minutes.
**Simmer the soup:**
1. Add the beans and water and bring to a boil. Reduce heat and simmer uncovered for 45 minutes. 2. Remove chicken and shred with two forks. They can be big pieces, no need to be fussy about it! Taste and season once more.
**Finish the soup:**
1. Add the chicken back to the pot along with the kale and heavy cream. Simmer for 5 minutes until kale is wilted. Finish with lemon juice and parsley. Taste and season once more.
**To serve:**
1. Ladle the soup into bowls and garnish with more parsley if you like. Enjoy!
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Ingredients:
* 1 tablespoon oil
* 1½ pounds boneless, skinless chicken thighs
* 1 yellow onion, peeled and diced
* 1 pound red potatoes, cubed
* Garlic pepper or lemon pepper, to taste
* Crushed red pepper, to taste
* 15-ounce can of cannellini beans
* 6 cups water or chicken stock
* 1 bunch Lacinato kale, stemmed and roughly chopped
* ¼ cup heavy cream, optional
* Juice of 1 lemon
* Freshly minced parsley
**Sauté the chicken:**
1. Heat oil in a soup pot over medium heat. Season the chicken all over with salt and pepper and add it to the pot. Cook without moving for 5 minutes.
2. Flip the chicken and add the onion, potatoes, garlic pepper, and crushed red pepper. Season with salt and pepper. Toss to coat and cook for 5 minutes.
**Simmer the soup:**
1. Add the beans and water and bring to a boil. Reduce heat and simmer uncovered for 45 minutes.
2. Remove chicken and shred with two forks. They can be big pieces, no need to be fussy about it! Taste and season once more.
**Finish the soup:**
1. Add the chicken back to the pot along with the kale and heavy cream. Simmer for 5 minutes until kale is wilted. Finish with lemon juice and parsley. Taste and season once more.
**To serve:**
1. Ladle the soup into bowls and garnish with more parsley if you like. Enjoy!