Here is the recipe:
For the stock:
1 large onion, diced
3 stalks of celery, diced
2 carrots, diced
2 cloves garlic, minced
2 bone-in, skin-on chicken breasts
1 tsp chopped fresh thyme leaves
1 box low sodium chicken broth
salt and pepper
olive oil
For the soup:
4 russet potatoes, diced (bite sized) I also threw in a sweet potato in this one because I had it
2 turnips, diced (bite sized)
2 rutabagas, diced (bite sized)
1 bunch kale, chopped
1 can diced tomatoes
1 can cannelloni beans, drained and rinsed
1 Tbsp chopped fresh thyme leaves
For the croutons:
one loaf crusty french bread
Salt
Thyme
olive oil
Heat a large soup pot over medium high heat. Liberally rub the chicken breast with olive oil, salt and pepper. Brown in the pot until a nice crust forms on both sides of the breast; remove from pot and set aside. Drizzle pot with another tbsp of olive oil and add onion, celery, carrots, garlic, and thyme, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the chicken breasts back to the pot, add chicken stock. If the stock doesn't cover the chicken, add water until it does. Simmer for 1 1/2 hours.
Remove the chicken and set aside to cool. Add the potatoes, turnips, rutabagas, tomatoes, thyme and kale. Cook for another 30 minutes, or until the potatoes are done. shred the chicken and add it back to the pot. Then add the beans. Cook for another 5 minutes.
For the croutons: cut the bread into crouton sized pieces, toss in olive oil, salt, and thyme. Cook at 350 for about 10 minutes, or until the are crispy.
to serve, top with croutons, a drizzle of olive oil, and shaved parm and enjoy!
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