Chicken minestrone soup by Josée di Stasio
Chicken minestrone soup

Preparation time 40 minutes

Total time: 1 hour 50 minutes

Ingredients

Broth

  1. 3-4 skin-on chicken legs, depending on size
  2. 1.75 L (7 cups) cold water
  3. 1 clove of garlic
  4. 5 mL (1 tsp.) salt
  5. 5 mL (1 tsp.) dried thyme
  6. 1 bay leaf

Soup

  1. 30 mL (2 tbsp.) olive oil
  2. 250 mL (1 cup) each of celery, carrot, and onion, cut into 2-cm (½-in.) cubes
  3. 2 mL (½ tsp.) salt
  4. 2 mL (½ tsp.) dried thyme
  5. To taste, hot pepper (optional)
  6. 1 can (398 mL) tomatoes, drained
  7. 1.5 L (6 cups) chicken broth (recipe below)
  8. 250 mL (1 cup) potatoes cut into 2-cm (½-in.) cubes
  9. 500 mL (2 cups) thinly sliced Savoy cabbage
  10. 250 mL (1 cup) or more of canned white beans, rinsed and drained
  11. 1 clove garlic, finely chopped
  12. 500 mL (2 cups) chicken cut or torn into pieces
  13. To taste, grated Parmesan and bread for serving (optional)
  14. To taste, freshly ground pepper

Directions

Broth

  1. Place chicken legs in a large saucepan of cold water.
  2. Add the garlic, salt, thyme, and bay leaf.
  3. Bring to a boil, reduce heat, and simmer, partially covered, for 45 minutes.
  4. Taste and adjust seasoning, as needed.
  5. Remove chicken legs from broth and let cool.
  6. Strain broth and set aside.

Soup

  1. In a large 6-L saucepan, heat olive oil over medium-high heat.
  2. Add the celery, carrot, and onion, and cook, stirring, for 6 minutes.
  3. Season with salt and sprinkle with thyme and hot pepper, if using.
  4. Add tomatoes and cook for 2 minutes.
  5. Pour in reserved chicken broth. Bring to a boil.
  6. Add the potatoes and sliced cabbage and cook for 15 minutes over medium heat.
  7. Meanwhile, remove skin from chicken legs and separate meat into pieces. Set aside.
  8. Add the white beans, garlic, and chicken pieces.
  9. Mix well. Taste and adjust seasoning, as needed.
  10. Serve piping hot topped with grated Parmesan, if using, season with freshly ground pepper, and accompany with bread.

TIP
To save time, use a pre-cut, fresh veggie mixture.

VARIATION
For the soup, replace the dried thyme with a spoonful of pesto when serving.

NO WASTE
Use leftover cooked chicken in a salad or sandwich, and leftover white beans in a salad.

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