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Tuscan Chicken Soup for the Soul

With Chicken Bone Broth
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
45mins
Tuscan Chicken Soup for the Soul
This is the perfect soul-lovin' soup made with roast chicken leftovers or an organic store-bought roast chicken.
Main Meals
Italian inspired
Pantry Items
View in metric
  • 1 leek, sliced
  • 2 large carrots, diced
  • 2 pieces of celery, sliced (reserve baby leaves)
  • 3 cloves of garlic, diced
  • 1 bunch of parsley, stems thinly diced (leaves reserved)
  • 1 tablespoon of thyme leaves
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Himalayan salt
  • 1 zucchini - lengths quartered and chopped
  • Either leftover roast chicken, 1/2 store-bought organic cooked chicken, or two cooked chicken breasts, shredded
  • 4-5 leaves of Tuscan kale, stripped off stems and chopped
  • 1 tablespoon olive oil
  • 1 can cannellini beans, drained 
  • 6 cups boiling water
  • 1 teaspoon pepper
  1. In a deep pot, gently fry together the leek, carrots, celery, garlic, parsley stems, and thyme in olive oil until softened.
  2. Add shredded chicken, zucchini, broth powder, water, and simmer for 15 minutes.
  3. Stir in nutritional yeast, cannellini beans, Tuscan kale, and simmer for another 5 minutes. Taste and season.
  4. Stir in parsley leaves and baby celery leaves, then serve into bowls.