Nourishing Soup
Ingredients
- 2 tbsp tablespoons olive oil
- 2 carrots, peeled and sliced into coins
- 1 whole onion, chopped
- 3 Yukon potatoes, chopped
- 1/2 tsp Salt and pepper to taste
- 1/4 tsp red pepper flakes
- 2 tsp Italian seasoning
- 1/4 cup pesto
- 6-8 sprigs thyme
- 1 lb. chicken breast
- 4 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 bunch kale, thinly sliced
- 1/3 cup heavy cream
- 1/2 lemon, juiced
- 1/2 cup parmesan cheese, freshly grated
- Optional garnishes: extra pinch of salt and pepper, parmesan cheese, fresh basil, squeeze of lemon
Instructions
- In a large soup pot or Dutch oven or add the oil over medium-high heat. Add the onions and carrots, tossing to coat in the oil and sautéing until softened, about 4 minutes.
- Reduce heat to medium-low and add the salt, pepper, red pepper flakes, Italian seasoning and pesto and toss to get the veggies coated in seasonings and pesto. It’s important to let the seasonings “bloom” in the hot oil so make sure to add seasonings BEFORE the liquid.
- Place the potatoes, chicken breasts and thyme sprigs in the pot and cover with chicken broth. Bring to a low boil and then cover and simmer for 18-20 minutes until chicken is cooked through and veggies are soft. Depending on the thickness of your chicken breast (or if you’re adding it straight from frozen) you may need a few more minutes of cooking time.
- Remove the chicken breast and shred it. Remove the thyme sprigs. Add the kale, beans, cream and shredded chicken to the soup and stir for a minute or so until the kale is wilted. Finish with lemon juice and parmesan. Taste and season with another pinch of salt and pepper, if needed
- Ladle soup into bowls and top with extra parmesan, squeeze of lemon, black pepper and fresh basil or parsley.
Notes
