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
Scale
- 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
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, sautéing until it becomes translucent.
- Add the minced garlic and continue to cook for another minute until fragrant.
- Incorporate the fresh or dried thyme, sliced celery, chopped carrots, and diced potatoes. Stir and cook for about 5 minutes.
- 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.
- 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.
- Remove from heat. Stir in the fresh parsley and grated parmesan before serving.