RUSTIC TUSCAN STYLE CHICKEN SOUP
A hearty soup that is good for the soul, this chicken soup can be easily customizable. Add in what you have on hand knowing that a nourishing meal is less than an hour away.
Servings: 6
Ingredients
- 1 medium-sized sweet onion, diced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt + more to taste
- 3 cloves garlic, minced
- 2-3 sprigs fresh thyme (can sub ½ teaspoon dried thyme)
- 2-3 carrots, diced ½-inch thick
- 2-3 celery stalks, large diced
- 1 ½ pounds baby potatoes of choice, halved
- 5 cups chicken bone broth
- 4 cups chopped green curly kale or spinach
- 5 cups cooked shredded chicken (I used my Lazy Girl Chicken Thighs recipe)
- Fresh parsley, for garnishing
Instructions
- Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and salt, stirring to coat them in the oil, and cook for 3 to 5 minutes.
- Add the carrots, celery, and potatoes and cook for another 2 to 3 minutes. Add the garlic and thyme stirring to incorporate and allow to cook for another minute. (If using fresh sprigs of thyme, remember to remove the stems before serving).
- Add the chicken bone broth and bring to a boil. Reduce the heat to a simmer and simmer for 20 minutes. Check the potatoes at the 20-minute mark to ensure they are fork-tender.
- Add the cooked shredded chicken and kale, stirring to combine. Give the soup another 5 or so minutes to allow the kale to wilt a bit.
- Serve with a garnish of fresh parsley and fresh cracked pepper. ENJOY!
Nutrition
Calories: 384kcal | Carbohydrates: 27g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 390mg | Potassium: 936mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4868IU | Vitamin C: 40mg | Calcium: 86mg | Iron: 3mg