Description

Looking for a cozy, flavorful dish to warm your heart? This Tuscan Style Chicken Soup is the perfect blend of tender chicken, fresh veggies, and hearty cannellini beans, all wrapped up in a warm broth. If you love comforting Italian dishes, you will adore this easy-to-make recipe. Let’s dive into how you can create this delightful Tuscan-inspired chicken soup right at home!

Ingredients

Scale

1 tbsp olive oil
1 onion (peeled and chopped)
2 cloves garlic (peeled and minced)
2 sprigs fresh thyme (or ½ tsp dried thyme)
1 stick of celery (sliced)
2 medium carrots (peeled and chopped)
2 medium potatoes (peeled and diced)
1 liter (4 cups) chicken stock (ideally homemade, gluten-free if required)
½ tsp salt
½ tsp black pepper
400 g (14 oz) cannellini beans (cooked, drained)
2 skinless cooked chicken breasts (shredded)
100 g (3.5 oz) chopped kale
Small bunch of fresh parsley (chopped)
2 tbsp finely grated Parmesan cheese

Optional for Serving:

Fresh thyme sprigs
Toasted granary bread (gluten-free if required)

Feel free to substitute ingredients to accommodate allergies or preferences. For instance, you can swap cannellini beans for chickpeas, or use sweet potatoes instead of regular potatoes for a sweeter, richer taste.

Instructions

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large saucepan over medium heat. Add the chopped onions and cook for about 10 minutes, stirring occasionally until softened. This step releases the sweetness of the onions, making a perfect base for your soup.

Step 2: Add Garlic and Herbs

Next, toss in the minced garlic and thyme, cooking for another 2 minutes. This adds depth and a rich aroma to the soup base.

Step 3: Add Vegetables and Simmer

Throw in the sliced celery, chopped carrots, and diced potatoes. Stir them into the mixture, ensuring they’re coated with the oil and herbs. Pour in the chicken stock and season with salt and black pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

Step 4: Add Beans and Chicken

Stir in the drained cannellini beans and let the soup cook for another 5 minutes. Then, add the shredded chicken, allowing it to warm through for 2-3 minutes.

Step 5: Wilt the Kale

Add the chopped kale to the soup and stir until it wilts, which should take about 1-2 minutes. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Serve and Garnish

Ladle the soup into bowls, topping each with fresh parsley, grated Parmesan, and a sprig of thyme. Serve with slices of toasted granary bread on the side.

Notes

Use Homemade Chicken Stock: For a richer, more flavorful broth, use homemade chicken stock if possible.
Don’t Skip the Parmesan: The Parmesan adds a nutty, umami depth to the soup that complements the other flavors beautifully.
Substitute Beans or Greens: If you’re out of cannellini beans, feel free to substitute them with chickpeas or another favorite legume. You can also swap kale for spinach or Swiss chard.