Mom's Chicken Soup

Ingredients

Yield:

4

• • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
  • 1 stick of celery, sliced
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and diced
  • 1 liter chicken stock
  • 14 oz tin of cooked cannellini beans, washed and drained
  • Half cooked chicken meat (shredded by hand)
  • 2 cups chopped kale
  • Small bunch fresh parsley, chopped
  • 2 tbsp finely grated parmesan
  • Salt and pepper to taste

Preparation

Difficulty:

Medium

Time:

 

Total Time:

90 Minutes

1. 1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
   2. 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.
   3. Add in the drained cannellini beans and cook for a further 5 minutes.
   4. 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.
   5. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted bread.