THE TUSCAN STYLE CHICKEN SOUP RECIPE #EASYRECIPES #SOUP
Tuscan Style Chicken Soup – a generous soup with veggies and beans to heat up your belly!I LOVE soup season! There is something in particular about bowl nourishment that is so consoling.
At this moment, while we have no feasting table, a large portion of our meals are served on our knees, all squashed up on one couch (the other couch is heaped high with boxes).
Trust me, a lap-served supper requiring a blade and fork simply doesn't blend with children. The measure of times I've watched a sauce-secured blade gradually slip from Lewis' grip and end up on one of the pads, nearly makes me need to surrender and simply go out to the closest cheap food chain for supper consistently until our kitchen's done.
In any case, I'm not surrendering!! Bowl nourishment like this scrumptious soup requires a spoon as it were. No juggling of cutlery, just family snuggled up, bowls held under our jawlines, viewing the most recent arrangement of Planet Earth (a splendid family watch, aside from the periodic piece of quick sending over the additionally stunning parts!).
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
- 1 litre good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
- ½ tsp salt
- ½ tsp black pepper
- 400 g cooked cannellini beans washed and drained
- 2 skinless cooked chicken breasts shredded
- 100 g chopped kale
- Small bunch fresh parsley chopped
- 2 tbsp finely grated parmesan
To Serve:
Fresh thyme:
- Toasted granary bread to serve gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one
Instructions:
- 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 the 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, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
For more detail :http://bit.ly/33CYvxG
