Tuscan Style Chicken Soup

Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
Course Dinner
Cuisine Italian
Keyword autumn, bowl food
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Nicky Corbishley

Ingredients

To Serve:

  • Fresh thyme
  • Toasted granary bread to serve gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one

Instructions

  • Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  • Add the garlic and thyme and cook for a further 2 minutes. 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.
  • Add in the drained cannellini beans and cook for a further 5 minutes
  • 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.
  • Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.

Notes

Can I make it gluten free?

Yes – use gluten free stock and serve with gluten free bread.

Can I make it ahead?

The kale won't be quite as vibrant, but yes, you can make this soup ahead. Make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. 

Will it freeze?

Yes! Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving.

Other modifications:

  • Stir in chunks of slightly stale bread (like a Ribollita soup) about 15 minutes before the soup is done. This will thicken the soup.
  • Make it a vegetarian version, leaving out the chicken and using a really good quality vegetarian stock. You'll also need to replace the parmesan with vegetarian Italian-style hard cheese.
  • Replace the cannellini beans with tinned chickpeas or butter beans (lima beans)
  • Add extra veggies or replace with different veggies – such as leeks or mushrooms.
  • Stir in a couple of tablespoons of double (heavy) cream and a squeeze of lemon juice at the end, for a creamy version.
Nutritional information is per serving.

Nutritional Information

Calories: 412kcal | Carbohydrates: 52g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 1651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7700IU | Vitamin C: 48.8mg | Calcium: 204mg | Iron: 7.8mg
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