Easy Chicken Parmesan Soup
This easy chicken parmesan soup is light, quick to make and full of protein and fibre. It’s just the perfect bowl to reach for when you’re feeling under the weather!
Print
Pin
Save
Servings: 4
Calories: 387kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 fresh sage leaves, sliced
- ¼ teaspoon red chili flakes
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- 4 cups (1000 ml) chicken stock
- 2 cups (500 ml) cooked chicken, shredded
- ½ cup (125 ml) Parmesan cheese, grated
- 1 cup (225 g) Tuscan kale, chopped
- juice of half a lemon
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat and sauté the onion, carrot and celery for 7-8 minutes until softened. You can place a lid on the pot to let the veggies sweat.1 tablespoon olive oil1 medium onion1 medium carrot2-3 celery stalks
- Next, add the garlic, rosemary, sage and red chili flakes and cook for a further minute.4 garlic cloves1 tablespoon fresh rosemary4 fresh sage leaves¼ teaspoon red chili flakes
- Stir in the cannellini beans and stock and bring a soup to a gentle boil. Lower the heat and simmer for 10 minutes.1 can (14 oz / 400 g) cannellini beans4 cups chicken stock
- Add the cooked chicken, grated Parmesan and kale and cook for 1-2 minutes with a lid on to allow the chicken to warm and the kale to wilt.2 cups cooked chicken½ cup Parmesan cheese1 cup Tuscan kale
- Add lemon juice, season to taste with salt and freshly ground black pepper and serve hot, with some extra freshly grated Parmesan on top if you like.juice of half a lemonSalt and freshly ground black pepper to taste
Video
Notes
- Freshly grated Parmesan is a must in this soup! The pre-grated stuff doesn’t even come near in flavor and won’t melt as nicely in the soup.
- For even more flavor, add a Parmesan rind with the chicken stock and remove it at the end.
- If you don’t have cooked chicken, add 2 chicken breasts with the stock and increase the cooking time to 15-20 minutes, depending on size. Remove the chicken, shred it with two fork and return to the pot.
Nutrition
Calories: 387kcal | Carbohydrates: 31g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 851mg | Potassium: 554mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3267IU | Vitamin C: 9mg | Calcium: 263mg | Iron: 4mg
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Love my recipes?Follow me on Pinterest!!