Description
This Tuscan-Style Chicken Soup is a hearty and comforting dish inspired by the rustic flavors of Tuscany. Featuring a fragrant blend of sautéed onions, garlic, thyme, fresh vegetables, tender shredded chicken, and creamy cannellini beans, this soup is simmered to perfection in rich chicken stock. Finished with nutrient-packed kale, fresh parsley, and a sprinkle of parmesan cheese, it is served alongside toasted granary bread for a satisfying meal perfect for any season.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
Vegetables
- 1 celery stalk, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 3.5 oz (100g) chopped kale
Liquids and Stock
- 4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
Protein and Beans
- 14 oz (400g) cooked cannellini beans, drained and rinsed
- 2 cooked, skinless chicken breasts, shredded
Seasonings and Garnish
- ½ tsp salt
- ½ tsp black pepper
- Small bunch fresh parsley, chopped
- 2 tbsp finely grated parmesan cheese
- Fresh thyme sprigs for garnish
Serving
- Toasted granary bread (use gluten-free bread if needed)
Instructions
- Sauté the Onion: Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened but not browned.
- Add Garlic and Thyme: Stir in the minced garlic and fresh or dried thyme. Cook together for another 2 minutes, allowing the flavors to release and infuse the oil.
- Add Vegetables and Stock: Add the sliced celery, chopped carrots, and diced potatoes to the pan. Pour in the chicken stock, then season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes until the vegetables are tender.
- Incorporate Beans and Chicken: Stir in the drained and rinsed cannellini beans and allow to cook for an additional 5 minutes to heat through. Next, add the shredded cooked chicken breasts, stirring well to combine, and cook for another 2 to 3 minutes so the chicken warms without drying out.
- Add Kale and Finish Cooking: Finally, stir in the chopped kale and simmer for 1 to 2 minutes until the kale is wilted but still vibrant green. Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and top with freshly chopped parsley, finely grated parmesan cheese, and a few sprigs of fresh thyme. Serve immediately accompanied by toasted granary bread or gluten-free bread as preferred.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken.
- Using fresh thyme adds a more vibrant flavor, but dried thyme is a convenient alternative.
- The soup can be prepared ahead and gently reheated; kale may darken slightly upon storing but flavor remains excellent.
- Toasted granary bread adds crunch and heartiness; gluten-free alternatives work well for those with gluten intolerance.
- The potatoes and beans provide natural creaminess, reducing or eliminating the need for additional thickeners.
