Tuscan Style Chicken Soup
Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
autumn, bowl food
peeled and chopped
peeled and minced
sprigs fresh thyme or ½ tsp dried thyme
stick of celery
peeled and chopped
peeled and diced
good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
cooked cannellini beans
washed and drained
skinless cooked chicken breasts
Small bunch fresh parsley
finely grated parmesan
Toasted granary bread to serve
gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one
**Convert to US Measures**
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.
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
, you can make this soup ahead. Make the soup, then quickly
for up to 2-3 days. Reheat in a pan until
Will it freeze?
Yes! Make the soup, then quickly cool, cover and freeze.
in the refrigerator. Reheat in a pan until
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
, 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
or replace with different veggies – such as leeks or mushrooms.
Stir in a couple of tablespoons of double (heavy)
and a squeeze of
juice at the end, for a creamy version.
Nutritional information is per serving.
Tried this recipe?
Tuscan Style Chicken Soup https://www.kitchensanctuary.com/tuscan-style-chicken-soup/