Description
A hearty and flavorful chicken cassoulet soup that combines the essence of traditional French cassoulet with a comforting soup base.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1 cup chopped kale or spinach
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chicken thighs and cook until browned on both sides. Remove and set aside.
- Add onion, garlic, carrots, and celery; sauté until vegetables are softened.
- Add the diced tomatoes, chicken broth, cannellini beans, thyme, and bay leaf.
- Return the chicken to the pot; bring to a boil and then reduce to a simmer.
- Cook for about 30 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the kale or spinach and cook until wilted. Season with salt and black pepper.
- Remove bay leaf and serve hot, garnished with parsley.
Notes
- This soup can be made ahead and freezes well.
- Feel free to use any type of beans you prefer.
- Add extra spices or herbs for more flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg