Chicken, Kale & Bean Stew

Serves 6-8

3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used red)
1 teaspoon fresh thyme ( I used dried)

1 Tablespoon minced garlic
4 tablespoons olive oil
salt
black pepper

2 tablespoons olive oil
2 medium onions; chopped (I didn't have any, used 2/3 C dried onion)
2 carrots; peeled and diced
6 cups chicken stock
1 teas. dried thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
15-ounce can black beans; drained
salt and pepper to taste

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan (I used same pan), toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender.  This made the chicken very tender.  Many times, sauteing chicken for soup, I get a tough meat.  When the chicken is cool enough to handle, shred the meat (I chopped). Cover and set aside.

While the chicken and potatoes are cooking, warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened (I needed to add stock to cook). Add in the remainder of ingredients and simmer, until the kale is tender and the beans are hot.

I had chicken and kale in my refrigerator that was screaming use it or loose it, did a Google search and found this recipe:  http://www.thekitchn.com/thekitchn/healthy/recipe-chicken-soup-with-kale-and-cannellini-beans-131067  The above recipe is with a couple of my changes.