Tuscan Chicken Soup with Pear Parmesan Salad

For the Soup

1 tbsp extra-virgin olive oil

2 medium carrots, cut into 1/4-inch coins

1 stalk celery, cut into 1/4-inch slices

2 cloves garlic, minced

1 tsp fresh thyme, minced

2 16.9oz cartons Kettle & Fire Classic Chicken Bone Broth

2 medium yellow potatoes, cut into 1/2-inch cubes

3 cups shredded rotisserie chicken

1 15.5oz can cannellini beans, drained and rinsed

3 cups kale, stems discarded, cut into 1-inch pieces

Kosher salt and freshly ground black pepper, to taste

grated Parmesan, for serving

For the Salad

1 4oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

½ Bosc pear, seeded and thinly sliced

¼ cup shaved Parmesan cheese

¼ cup roughly chopped walnuts, toasted

1 shallot, thinly sliced

1 tbsp extra-virgin olive oil

2 ½ tsp white balsamic vinegar

Kosher salt and freshly ground black pepper, to taste

For the Soup

Heat oil in a large pot or Dutch-oven over medium heat. Add carrots, onion and celery, and cook, stirring occasionally, until tender, about 4 to 6 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.

Add Kettle & Fire Classic Chicken Bone Broth and potatoes and bring to a simmer. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Stir in chicken, beans and kale, and cook until kale is tender and chicken is fully heated through, about 5 minutes. Season with additional salt and pepper, to taste. Keep warm over low heat until ready to serve.

For the Salad

Place Baby Crispy Green Leaf lettuce in a large serving bowl or platter. Top with pear, shaved Parmesan, walnuts and shallots. Drizzle with oil and vinegar. Season with salt and pepper, to taste. Divide soup evenly among serving bowls and garnish with grated Parmesan. Serve with salad, and enjoy.

Print Options:

Tuscan Chicken Soup with Pear Parmesan Salad