Tuscan Inspired Chicken Soup

Description

Experience the heart and soul of Italian cooking with this Tuscan Inspired Chicken Soup. A nourishing mix of garden-fresh vegetables, tender chicken, and creamy cannellini beans, each spoonful of this soup promises comfort and flavor. Ideal for chilly days or when you need a soothing meal, this recipe is not only simple to prepare but is also brimming with wholesome goodness.

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh thyme or ½ tsp dried thyme
• 1 stick of celery, sliced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 litre (4 cups) chicken stock or bouillon
• ½ tsp salt
• ½ tsp black pepper
• 400 g (14 oz) cooked cannellini beans, washed and drained
• 2 skinless cooked chicken fillets, shredded
• 100 g (3.5 oz) chopped kale
• small bunch fresh parsley, chopped
• 2 tbsp finely grated parmesan

Step-by-step Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion, sautéing until it becomes translucent.

Step 2

Add the minced garlic and continue to cook for another minute until fragrant.

Step 3

Incorporate the fresh or dried thyme, sliced celery, chopped carrots, and diced potatoes. Stir and cook for about 5 minutes.

Step 4

Pour in the chicken stock, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 minutes, or until the vegetables are tender.

Step 5

Add the cannellini beans, shredded chicken, and chopped kale to the pot. Stir well and continue to simmer for an additional 5 minutes, ensuring everything is thoroughly heated.

Step 6

Remove from heat. Stir in the fresh parsley and grated parmesan before serving.

Servings & Preparation/Cooking Time

This recipe serves 4 to 6 people and typically takes about 45 minutes to prepare and cook.

Tips for Storage & Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat until hot. You may need to add a little water or stock if the soup has thickened too much during storage.

Conclusion

This Tuscan Inspired Chicken Soup captures the essence of traditional Italian cuisine with a robust and nutritious twist. Whether you’re looking to warm up on a cold day or simply seeking a comforting meal, this richly flavored soup checks all the boxes for a fulfilling meal. Serve it alongside toasted granary bread for a complete dining experience.

Tuscan Inspired Chicken Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x

Print Recipe

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Description

Experience the heart and soul of Italian cooking with this Tuscan Inspired Chicken Soup. A nourishing mix of garden-fresh vegetables, tender chicken, and creamy cannellini beans, each spoonful of this soup promises comfort and flavor. Ideal for chilly days or when you need a soothing meal, this recipe is not only simple to prepare but is also brimming with wholesome goodness.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh thyme or ½ tsp dried thyme
• 1 stick of celery, sliced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 litre (4 cups) chicken stock or bouillon
• ½ tsp salt
• ½ tsp black pepper
• 400 g (14 oz) cooked cannellini beans, washed and drained
• 2 skinless cooked chicken fillets, shredded
• 100 g (3.5 oz) chopped kale
• small bunch fresh parsley, chopped
• 2 tbsp finely grated parmesan

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, sautéing until it becomes translucent.
2. Add the minced garlic and continue to cook for another minute until fragrant.
3. Incorporate the fresh or dried thyme, sliced celery, chopped carrots, and diced potatoes. Stir and cook for about 5 minutes.
4. Pour in the chicken stock, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 minutes, or until the vegetables are tender.
5. Add the cannellini beans, shredded chicken, and chopped kale to the pot. Stir well and continue to simmer for an additional 5 minutes, ensuring everything is thoroughly heated.
6. Remove from heat. Stir in the fresh parsley and grated parmesan before serving.