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For the poached chicken:
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1. Place chicken in a pot just large enough to hold it. Add water to cover by 1-inch.
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2. Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180u00b0F.
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3. Cook, skimming foam from the surface until they reach 160u00b0F on an instant-read thermometer, about 15 to 18 minutes.
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4. Transfer to a heatproof bowl, strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days. Once cool, shred chicken and reserve.
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For the soup:
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1. In a large pot, heat olive oil over medium heat. Add garlic and onions, stirring and cooking until onions are tender, about 8 minutes. Make sure that garlic does not burn.
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2. Add cubed butternut squash to the pot, stir and cook for 5 minutes.
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3. Add the chicken stock/broth to the pot. Bring liquid to a boil, then reduce to a simmer over medium low heat. Add rosemary and thyme to the top of the pot. Cook until butternut squash is tender, about 15 minutes.
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4. Remove the rosemary and thyme from the pot and discard. Remove 1 cup of the cooked cubes of butternut squash and reserve.
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5. In a blender or with a hand held immersion blender, puree the pot of butternut squash and liquid mixture until smooth.
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6. Return the blended soup to the pot and turn the heat to medium. Add the salt and pepper to the soup base, and more seasoning as needed.
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7. Add the 1 cup of cubed butternut squash, cannelloni beans and shredded chicken and stir to combine. Add chopped kale to the soup, stir and cook for 3-5 minutes until tender. Adjust seasoning as needed. Serve hot and enjoy!
