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Tuscan Style Chicken Soup


1 tablespoon olive oil
1 onions (peeled and chopped)
4-5cloves Barbismoked™ Celery Salt Basil and Lime Smoked Garlic (peeled and minced)
2 sprigs fresh thyme (or ½ tsp dried thyme)
1 stick celery (sliced)
2 medium carrot (peeled and chopped)
2 medium potatoes (peeled and diced)
1 liter chicken stock (4 cups plus 3 tbsp good-quality, ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
1/2 teaspoons salt
1/2 teaspoons black pepper
400 grams cannellini beans (tin of cooked, washed and drained)
2 cooked chicken breasts (skinless, shredded)
100 grams kale (approx 2 packed cups chopped)
1 bunch fresh parsley (chopped)
2 tablespoons grated parmesan cheese (finely)
fresh thyme


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.


Based on a recipe featured by Yummly