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Tuscan Style Chicken Soup

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Description

*Recipe adapted from KitchenSanctuary


Ingredients

Scale
  • 2 1/2 tbsp Tuscan Herb Olive Oil
  • 1 onion – peeled and chopped
  • 2 cloves garlic – peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 2 sticks of celery – sliced
  • 2 medium carrots – peeled and chopped
  • 2 medium potatoes – peeled and diced
  • 12 cups good-quality chicken stock
  • 1 T Tuscan Farmhouse Blend (sold in store) *can also use any type of Italian Seasoning
  • 1/2 tsp black pepper
  • 2 15 oz. cans cannellini beans – washed and drained
  • 2 skinless cooked chicken breasts – shredded (or left-over rotisserie chicken to make it easy)
  • 2 packed cups chopped kale
  • Small bunch fresh parsley – chopped
  • 2 tbsp finely grated parmesan

To Serve:

  • Fresh thyme
  • Seasoned Croutons (optional)

Instructions

  1. Heat the olive oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes; stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. I like to use Seasoned Croutons in place of crackers.

Notes

*photo by Kimberly Mims

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