Chicken minestrone soup
Prep Time
Cooking Mode
3-4 skin-on chicken legs, depending on size
1750 mL (7 cups) cups cold water
1 clove garlic
5 mL tsp. salt
5 mL tsp. dried thyme
1 bay leaf
30 mL tbsp. olive oil
250 mL (1 cup) cup celery, carrot, and onion, cut into 2-cm cubes (½-in.)
2 mL tsp. salt
2 mL tsp. dried thyme
to taste hot pepper (optional)
1 can cup tomatoes, drained
1500 mL (6 cups) cups chicken broth
250 mL (1 cup) cup potatoes cut into 2-cm cubes (½-in.)
500 mL (2 cups) cups thinly sliced Savoy cabbage
250 or more cup canned white beans, rinsed and drained
1 garlic, finely chopped
500 mL (2 cups) cups chicken, cut or torn into pieces
to taste grated Parmesan and bread for serving (optional)
to taste freshly ground pepper
3-4 skin-on chicken legs, depending on size
1750 mL (7 cups) cups cold water
1 clove garlic
5 mL tsp. salt
5 mL tsp. dried thyme
1 bay leaf
30 mL tbsp. olive oil
250 mL (1 cup) cup celery, carrot, and onion, cut into 2-cm cubes (½-in.)
2 mL tsp. salt
2 mL tsp. dried thyme
to taste hot pepper (optional)
1 can cup tomatoes, drained
1500 mL (6 cups) cups chicken broth
250 mL (1 cup) cup potatoes cut into 2-cm cubes (½-in.)
500 mL (2 cups) cups thinly sliced Savoy cabbage
250 or more cup canned white beans, rinsed and drained
1 garlic, finely chopped
500 mL (2 cups) cups chicken, cut or torn into pieces
to taste grated Parmesan and bread for serving (optional)
to taste freshly ground pepper
Directions
1Place chicken legs in a large saucepan of cold water.
2Add the garlic, salt, thyme, and bay leaf.
3Bring to a boil, reduce heat, and simmer, partially covered, for 45 minutes.
4Taste and adjust seasoning, as needed.
5Remove chicken legs from broth and let cool.
6Strain broth and set aside.
7In a large 6-L saucepan, heat olive oil over medium-high heat.
8Add the celery, carrot, and onion, and cook, stirring, for 6 minutes.
9Season with salt and sprinkle with thyme and hot pepper, if using.
10Add tomatoes and cook for 2 minutes.
11Pour in reserved chicken broth. Bring to a boil.
12Add the potatoes and sliced cabbage and cook for 15 minutes over medium heat.
13Meanwhile , remove skin from chicken legs and separate meat into pieces. Set aside.
14Add the white beans, garlic, and chicken pieces.
15Mix well. Taste and adjust seasoning, as needed.
16Serve piping hot topped with grated Parmesan, if using, season with freshly ground pepper, and accompany with bread.
17For the soup, replace the dried thyme with a spoonful of pesto when serving.
18Use leftover cooked chicken in a salad or sandwich, and leftover white beans in a salad.
19The free online Word HTML converter helps you get rid of the dirty code when converting documents for the web.
Tips
1
TIP: To save time, use a pre-cut, fresh veggie mixture.
Disclaimer
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Personal Note
Personal Note