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@dalal_birini: سبحان الله ولا اله الا الله

ام محمد❤️
ام محمد❤️
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Tuesday 25 March 2025 06:37:30 GMT
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2025-03-29 21:51:21
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This recipe yields 6 hearty servings, with 42g of protein & 360 calories per bowl. Plus, it uses a rotisserie chicken to save time! 
 Here’s what you need: Base & aromatics: * 4 slices thick-cut bacon, chopped * 1 medium yellow onion, diced * 2 medium carrots, sliced into thin rounds * 3 celery ribs, sliced * 4 cloves garlic, finely minced * 1 tsp dried thyme (or 1 tbsp fresh) * 1 tsp dried rosemary, minced * 1 tsp dried oregano * 1/4 tsp crushed red pepper flakes * 1 bay leaf
 Broth & core: * 8 cups unsalted chicken bone broth * 2 cans (15 oz each) Great Northern beans, rinsed and drained * 1 rotisserie chicken, shredded * 1 bunch curly kale, stems removed, leaves chopped Seasoning & finish: * 1 1/2 tsp kosher salt (adjust to taste) * 2 tbsp freshly cracked black pepper * Juice of 1 lemon
 1. Cook the chopped bacon until crisp. Set aside and remove all but 1.5-2 tablespoons of bacon grease. 2. Turn the heat up to medium and sauté the onion, carrots, and celery (mirepoix) for 6-8 minutes, scraping up the browned bits. 3. Add the garlic, thyme, rosemary, oregano, and red pepper flakes and stir for about a minute until fragrant. 4. Pour in the broth, then add the bay leaf, salt, pepper, and most of the beans, saving about 1/2 cup for blending. Simmer for 10 minutes. 5. Blend the reserved beans with about 1/2 cup of the warm broth until smooth, then stir it back into the pot. This makes it creamy! 6. Fold in the chicken and kale and simmer for 4-5 minutes until the kale is wilted and bright green. At this point, it’s time to taste test! Check your seasonings. Does it need more salt? Pepper? You decide! 7. Turn off the heat, remove the bay leaf, stir in the lemon juice, and top each bowl with the crispy bacon. #recipes
This recipe yields 6 hearty servings, with 42g of protein & 360 calories per bowl. Plus, it uses a rotisserie chicken to save time! 
 Here’s what you need: Base & aromatics: * 4 slices thick-cut bacon, chopped * 1 medium yellow onion, diced * 2 medium carrots, sliced into thin rounds * 3 celery ribs, sliced * 4 cloves garlic, finely minced * 1 tsp dried thyme (or 1 tbsp fresh) * 1 tsp dried rosemary, minced * 1 tsp dried oregano * 1/4 tsp crushed red pepper flakes * 1 bay leaf
 Broth & core: * 8 cups unsalted chicken bone broth * 2 cans (15 oz each) Great Northern beans, rinsed and drained * 1 rotisserie chicken, shredded * 1 bunch curly kale, stems removed, leaves chopped Seasoning & finish: * 1 1/2 tsp kosher salt (adjust to taste) * 2 tbsp freshly cracked black pepper * Juice of 1 lemon
 1. Cook the chopped bacon until crisp. Set aside and remove all but 1.5-2 tablespoons of bacon grease. 2. Turn the heat up to medium and sauté the onion, carrots, and celery (mirepoix) for 6-8 minutes, scraping up the browned bits. 3. Add the garlic, thyme, rosemary, oregano, and red pepper flakes and stir for about a minute until fragrant. 4. Pour in the broth, then add the bay leaf, salt, pepper, and most of the beans, saving about 1/2 cup for blending. Simmer for 10 minutes. 5. Blend the reserved beans with about 1/2 cup of the warm broth until smooth, then stir it back into the pot. This makes it creamy! 6. Fold in the chicken and kale and simmer for 4-5 minutes until the kale is wilted and bright green. At this point, it’s time to taste test! Check your seasonings. Does it need more salt? Pepper? You decide! 7. Turn off the heat, remove the bay leaf, stir in the lemon juice, and top each bowl with the crispy bacon. #recipes
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