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Tuscan-Style Chicken Soup

Heaty chicken & cannellini bean soup with potatoes, carrots & kale, all enhanced by fresh thyme & garlic
Difficulty: Easy
Time: 40-45 min

Its cold out. Plain and simple, so we are in the mood for soup. This Tuscan chicken soup will provide a warm, hearty and filling option to those brave winter warriors who dare to go outside. The classic Tuscan flavors paired with learning how cook & oil chicken are techniques you will never forget. So go ahead, burst out your inner couch potato and curl up with Netflix, a bowl or soup and a glass of wine.

Ingredients
Vegetable Broth Base
Red potatoes
Onion
Garlic
Thyme
Carrot
Cannellini beans
Kale
Chicken breast
Featured Ingredient Partners:
Kale: Urban Organics

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel carrots and discard peel; then, dice into ¼" cubes. Cut potatoes into ¼" cubes. Peel onion and discard peel; then, cut in half and dice. Mine or grate garlic. Remove thyme leaves from stem and discard stems. Dissolve vegetable broth base in 4 cups warm water. Remove cannellini beans from can, rinse and drain thoroughly. Remove chicken breasts form package; rinse and pat dry.

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Step 2: SEAR CHICKEN

Heat 1 Tbsp. oil in medium, deep sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove from pan and set aside. Note: Chicken will not be fully cooked at this point.

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Step 3: SAUTÉ AROMATICS

Add 1 Tbsp. oil to previously used pan over medium heat. Add onions, carrots, garlic & thyme and sauté 4-6 min until onions are softened and begin to caramelize.

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Step 4: MAKE BROTH

Add vegetable broth and return chicken to pan. Stir until incorporated and season with a pinch of salt and pepper. Bring to a boil and reduce heat to a simmer. Cook simmering for 20-25 min until chicken is fully cooked, potatoes are tender and liquid has reduced by about half. USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 5: PULL CHICKEN

Remove chicken breasts from broth and place in a small bowl. Carefully pull chicken using two forks pulling in opposite directions until shredded. Return chicken to soup and add cannellini beans. Cook 4-5 more min simmering to incorporate the flavors. Remove from heat and add kale, mix until incorporated and wilted lightly.

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Step 6: PLATE YOUR DISH

Divide Tuscan soup between two bowls. Enjoy!