Serves 1
Directions
- 1Cover chicken in Koops’ Dijon Mustard and lemon pepper.
- 2In a large pot, add olive oil to brown the chicken. No need to cook chicken through at this time, it will finish cooking in the broth.
- 3While chicken is browning dice onions and garlic.
- 4Once browned take chicken out of the pot, toss 2 tablespoons of butter with the onions, garlic, salt and pepper. Let these cook for a minute or two.
- 5Deglaze the pot with white wine. And scrap up all the good stuff at the bottom.
- 6Add the chicken back to the pot along with the chicken broth, lemon juice and zest. Bring to a boil.
- 7While that is cooking, chop kale, rinse and drain your beans, and open artichoke cans.
- 8Once the chicken is cooked through remove it from the broth.
- 9Toss in the kale, beans (or orzo), and artichokes. Add in 2 tablespoons butter. Bring this to a boil.
- 10While that is cooking, shred the chicken, and add it back to the soup mix with the remaining butter.
- 11Let the whole thing simmer on the stove for 5-10 minutes.
- 12Serve with crusty bread!
Ingredients
- 2.5 lbs chicken tenders
- 2 cans small white beans, rinsed and drained
- 1 bundle kale, chopped small
- 2 cans quartered artichoke hearts, with liquids
- 2 lemons, zest and juice
- 3 tablespoons Koops’ Dijon Mustard
- 2 tablespoons lemon pepper
- 3 cloves garlic, diced
- 0.5 onion, diced
- 0.75 cup white wine
- 64 oz chicken broth
- 2 tablespoons olive oil
- 0.5 cup butter
- salt
- pepper
- 0.5 cup water
- orzo
Equipment
large pot
Tips
- If you need more liquid, add water, a 1/2 cup at a time.
- Orzo would be great in this recipe, you can substitute the white beans for orzo or add orzo with the beans.
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