Tuscan-Style Chicken Soup
A warm and hearty Tuscan soup filled with chicken, beans, and fresh vegetables, perfect for chilly days.
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 stalk celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ tsp black pepper
- 14 oz cooked cannellini beans, drained and rinsed (approximately 400g)
- 2 cooked, skinless chicken breasts, shredded
- 3.5 oz chopped kale (approximately 100g)
- 1 small bunch fresh parsley, chopped
- 2 tbsp finely grated Parmesan cheese
- 1 slice toasted granary bread (use gluten-free bread if needed)
Instructions
Preparation
- 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.
- Stir in the minced garlic and thyme. Cook for another 2 minutes to release the flavors.
- Add the celery, carrots, and potatoes to the pan. Pour in the chicken stock and season with salt and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the drained cannellini beans and let them cook for an additional 5 minutes. Add the shredded chicken, stirring well to combine, and cook for another 2-3 minutes.
- Stir in the chopped kale and simmer for another 1-2 minutes until it’s wilted. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with fresh parsley, grated Parmesan, and a few sprigs of fresh thyme. Serve with toasted granary bread for a complete meal.
Notes
Ensure that you chop all vegetables uniformly so they cook evenly. Don’t skip the step of sautéing the onion; this builds a solid flavor base for your soup. Taste as you go to get the right seasoning. Avoid overcooking; aim for a balance between soft vegetables and retaining some texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
