Nicky's Kitchen SanctuaryTuscan Style Chicken Soup
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Ingredients
Serves 4- 1 onion (peeled and chopped)
- 1 stick of celery (sliced)
- 1 tbsp olive oil
- 100 g (3.5 oz) chopped kale
- 2 medium carrots (peeled and chopped)
- 2 medium potatoes (peeled and diced)
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 2 cloves garlic (peeled and minced)
- fresh thyme
- small bunch fresh parsley (chopped)
- 1 litre (4 cups) good-quality chicken stock
- 2 skinless cooked chicken breasts (shredded)
- 400 g (14 oz) cooked cannellini beans ( washed and drained)
- 2 tbsp finely grated parmesan
- ½ tsp black pepper
- ½ tsp salt
- Fresh or toasted bread
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Steps
- Step 1
Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
- Step 2
Add the garlic and thyme and cook for a further 2 minutes.
- Step 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.
- Step 4
Add in the drained cannellini beans and cook for a further 5 minutes
- Step 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.
- Step 6
Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with hunks of bread.
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Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
Source: Nicky's Kitchen Sanctuary
