Description
Warm and comforting Chicken Cassoulet Soup combines tender chicken thighs, cannellini beans, fresh vegetables, and fragrant herbs in a flavorful broth, perfect for a hearty meal any day of the week.
Ingredients
Scale
Meat
- 1 pound boneless, skinless chicken thighs
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup chopped kale or spinach
Other Ingredients
- 1 tablespoon olive oil
- 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
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: Warm 1 tablespoon olive oil in a large pot over medium heat to prepare for sautéing the meat and vegetables.
- Brown chicken: Add the chicken thighs and cook until browned on both sides, then remove from the pot and set aside to develop flavor and texture.
- Sauté vegetables: In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery; sauté until the vegetables are softened and fragrant.
- Add liquids and herbs: Stir in the diced tomatoes, chicken broth, cannellini beans, dried thyme, and bay leaf to create the soup base.
- Simmer with chicken: Return the browned chicken to the pot, bring the mixture to a boil, then reduce heat to a simmer to allow flavors to meld and chicken to cook through, about 30 minutes.
- Shred chicken: Remove the cooked chicken thighs from the pot, shred the meat with forks, and return the shredded chicken to the soup.
- Add greens: Stir in the chopped kale or spinach and cook until wilted, then season with salt and black pepper to taste.
- Finish and serve: Remove the bay leaf before serving, and garnish the soup with freshly chopped parsley for added freshness and color.
Notes
- You can substitute chicken breast if preferred, but thighs keep the soup more tender and flavorful.
- Feel free to add other beans like white kidney or great northern beans if cannellini are unavailable.
- For a thicker soup, mash some of the beans before adding the greens.
- Leftovers store well refrigerated for up to 3 days or freeze for up to 2 months.
