All Recipes

Tuscan Style Chicken Soup

1 Hr
Butter Bread
Made With
Butter Bread


1 Tablespoon Olive Oil

1 Onion, peeled and chopped

2 Cloves Garlic, peeled and minced

2 Sprigs Fresh Thyme, plus more for garnish

1 Stick of Celery, sliced

2 Medium Carrots, peeled and chopped

2 Medium Potatoes, peeled and diced

4 Cups Chicken Stock

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

14 Ounces Cooked Cannellini Beans, washed and drained

2 Cooked Boneless, Skinless Chicken Breasts, shredded

2 Packed Cups Chopped Kale

1 Small Bunch Fresh Parsley, chopped

2 Tablespoons Parmesan Cheese, finely grated

Martin’s Old-Fashioned Real Butter Bread or Martin’s Party Potato Rolls, for serving

Serves: 4


Step 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.

Step 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 a boil, then simmer for 20 minutes.

Step 3

Add in the drained cannellini beans and cook for 5 minutes more.

Step 4

Add the cooked, 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. Taste for seasoning and add more salt and pepper as needed.

Step 5

Divide soup between four bowls, topped with fresh parsley, grated parmesan, and a couple sprigs of fresh thyme.

Step 6

Serve with some Martin’s Old-Fashioned Real Butter Bread and/or Martin’s Party Potato Rolls.