Tuscan Style Chicken Soup

Jane Schlueter

Registered Dietitian
Sinnergy Wellness Group & SWEAT Nutrition Partner

“Soup season” has finally arrived in Arizona! This hearty soup makes the perfect meal for cooler weather. Full of nutrient-dense foods along with a satisfying depth of flavor, this delicious soup is definitely one to try, and I promise that you will not be disappointed! Bringing in some nutritional heavy hitters like kale and carrots (both of which are a great source of nutrients that support our immune system during cold season) and cannellini beans (a protein punch and a boost of fiber, iron, folate, and magnesium), this soup tastes good and is good for you!

My favorite way to prepare the chicken for shredding is by throwing it in the crockpot for a few hours before you begin preparing the soup. Minimal effort leads to maximum ease, with tender chicken pieces ready to be shredded and added to the soup at dinner time. This soup is also great as leftovers for lunch and dinner because the longer it sits, the more the flavors are enhanced.

INGREDIENTS

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
4 cups chicken stock
1/2 tsp salt
1/2 tsp black pepper
1 can cannellini beans – drained
2 skinless cooked chicken breasts – shredded
2 packed cups chopped kale
Small bunch fresh parsley – chopped
2 Tbsp finely grated parmesan

Directions:

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 a 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 and top with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted bread, if desired.

RECIPE NOTES:

Recipe from Nicky Corbishley’s Kitchen Sanctuary.

Servings: 4

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