Serves 4 to 5


  • Onion, ½ (diced)
  • Carrots, 3 small or 1 big (diced)
  • Cannellini Beans, 250 grams (drained and rinsed)
  • Rosemary, 1 teaspoon (finely chopped)
  • Clear Chicken Broth, about 700ml
  • Chicken Breast, 300 grams (boneless)
  • Kale, 100 grams
  • Lemon Juice, 1 tablespoon
  • Pepper, ½ teaspoon
  • Parsley, to garnish


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, stir fry onion dices till soften under low heat. Add carrot dices, cannellini beans and chopped rosemary, and stir fry. Add 500ml chicken broth and bring contents to a boil under medium-high heat.
  2. When boiling, place in chicken breast and add remaining 200ml broth (or till it covers all contents). Bring it to another boil and simmer for 5 minutes.
  3. After 5 minutes, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 6 hours.
  4. After 6 hours, transfer the chicken to a clean cutting board and let it cool for about 10 minutes before shedding it with a fork and remove bones (if any).
  5. Add shredded chicken and kale to the contents in the Shuttle Chef® inner pot. Bring it to a boil and simmer for 5 minutes.
  6. After 5 minutes, add lemon juice and pepper. Before serving, garnish with parsley.


  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.