|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 15g||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Get your comfort with some Italian countryside flair in this nourishing chicken soup recipe. Packed with veggies, plus tender chicken and cannellini beans, the rustic soup is hearty enough to take center stage at the dinner table. Top it off with fresh herbs like thyme, plus grated Parmesan cheese, and you’re living la vita dolce.
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- 1 tbsp olive oil
- 1 celery stalk (sliced)
- 2 medium carrots (peeled and chopped)
- 1 onion (peeled and chopped)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 cloves garlic (peeled and minced)
- 2 medium potatoes (diced)
- 4 cups chicken stock
- Salt and pepper to taste
- 1 can cannellini beans (drained and rinsed)
- 2 cooked chicken breasts (shredded)
- 2 packed cups kale (chopped, washed)
- Garnish: grated parmesan cheese
Gather the ingredients.
Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat and simmer for about 20 minutes until the potatoes are cooked through.
Add the beans and cook for about 5 minutes.
Add the shredded chicken and cook for 2 to 3 minutes.
Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.