Tuscany’s Favorite Chicken Soup is comfort food from the sunny hills of the Italian countryside! Hearty, creamy beans take the place of the traditional noodles, but that just ensures each sip is even more fortifying and reviving than ever before. Fluffy potatoes and savory chicken in the aromatic broth brings home that warm and cozy feeling. Tuscany’s Favorite Chicken Soup is going to become your comforting favorite, too!
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 stick celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups chicken stock
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 1 (14-ounce) can cannellini beans, rinsed and drained
- 2 chicken breasts, boneless and skinless, cooked and shredded
- 3 1/2 ounces kale, chopped
Optional, for serving:
- fresh parsley, to taste, chopped
- 2 tablespoons parmesan cheese, freshly grated
- fresh thyme leaves, to taste
- crusty bread, to taste, toasted
Directions
Step 1 –In a large saucepan over medium-low heat, add the oil.
Step 2 –Add the onions and cook, while stirring occasionally, until softened, about 10 minutes.
Step 3 –Add the garlic and 2 springs of the fresh thyme and cook until fragrant, about 2 minutes.
Step 4 –Add the celery, the carrots, the potatoes and stir to combine.
Step 5 –Add the chicken stock, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and bring the soup mixture to a boil.
Step 6 –Reduce the heat to low and simmer the soup until the potatoes are soft and the flavors meld together, about 20 minutes.
Step 7 –Add the beans and cook until they are heated through and have absorbed some of the flavors, about 5 minutes.
Step 8 –Add the shredded chicken and cook until heated through, about 2-3 minutes.
Step 9 –Add the kale and simmer, while stirring until wilted, about 1-2 minutes.
Step 10 –Taste the soup for seasoning and add the extra salt and the extra pepper, as needed.
Step 11 –Divide the soup evenly between four bowls.
Step 12 –Top each of the soup bowls with the fresh parsley, the parmesan, and the remaining thyme leaves.
Step 13 –Serve the soup with the toasted crusty bread.
