Tuscan Chicken Soup (GF)

Tuscan Style Chicken Soup w/ Pesto

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

  • 1 tbsp Southern Olive Basil Infused 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
  • 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
  • Add a Dollop of Basil Pesto in each bowl

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.

Nutritional information is per serving.

Nutritional Information

Calories: 412kcal | Carbohydrates: 52g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 1651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7700IU | Vitamin C: 48.8mg | Calcium: 204mg | Iron: 7.8mg

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