Hello There!
The cold has officially made its entrance here in Bucharest this past week and, I don’t know about you, but when I see the snow (yes, snow) outside, I instantly crave soups, baked desserts and hot beverages to eat or drink on the couch under a thick plaid *sighs*
So today I’m bringing you one of the aforementioned dishes: Spicy Italian Chicken Soup.
I put “Italian” in the title as this soup is what we would get if Tuscan Minestrone and American Chicken Soup had a baby. Can you picture that? No? Well, look at the pictures here xD
As you probably would have figured out by now, I love to feel the tinginess of Lemon in pretty much every dish that I cook wether it be savory or sweet.. this one is no different. The squeeze of lemon combined with the cayenne pepper and the flavor of the herbs will have smiling for no reason after the first… trust me: love at first “bite”!
In regards to the cooked shredded chicken, you can make your own or you can buy it pre-made at the store: both are fine. Mine was homemade: I had some leftover chicken that had been sitting in my Jerk Chicken marinade for over 24 hours.
I suggest enjoying this soup with croutons, I like the regular ones, and/or freshly grated Parmesan cheese.
Without further ado, let’s jump to the recipe.
If you are interested in more Chicken or Soup recipes, check these one out:
- Lemon Butter Rosemary Chicken and Sweet Potato Wedges
- Octopus Soup with Tomato, Spelt and Thyme
- Lentil, Red Peppers and Sweet Potato Soup
Bon Appetit!
Italian Spicy Chicken Soup Minestrone
Course: MainCuisine: Italian4
servings10
minutes45
minutesAn original twist to Florence-style Italian soup with spicy chicken, lemon and croutons.
Ingredients
2 tablespoons Olive oil
1 large Onion (chopped)
3 Garlic cloves (minced)
2 sprigs fresh Thyme
1 stick of celery (chopped)
2 medium carrots (chopped)
2 medium potatoes (diced)
1,2 liter hot Chicken stock
1 or 2 teaspoons Cayenne pepper
(1 can) 400g cooked cannellini beans (rinsed and drained)
2 Chicken breasts (cooked and shredded)
100g chopped kale (minced)
1 sprig Fresh parsley (chopped)
1 Lemon
Croutons (optional)
Directions
- Heat the oil in a large pan.
- Add the onion and cook until softened and golden
- Add the garlic and celery and cook for 3 minutes.
- Add the carrots and potatoes, stir, then add in the chicken stock, thyme, cayenne pepper.
- Cook for 25 minutes.
- Add in the drained cannellini beans and cook for 5 minutes.
- Add the shredded chicken and kale and cook for 5 minutes.
- Salt to taste.
- Served with croutons, fresh parsley and freshly squeezed lemon juice.