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Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Tuscan Chicken Soup With White Beans And Greens
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Poultry - Chicken Soup -  Tuscan Chicken Soup With White Beans And Greens Post by :theviking Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1305

Click below to download : Poultry - Chicken Soup - Tuscan Chicken Soup With White Beans And Greens (Format : PDF)

Poultry - Chicken Soup - Tuscan Chicken Soup With White Beans And Greens

1 Tbsp olive oil
1 large onion, chopped
1/2 boneless chicken breast, cut in 1" cubes
1 medium red bell pepper, in small dice
4 garlic cloves, minced
several sprigs fresh parsley or 1 heaping tsp. dried parsley
pinch of fennel seeds
1/2 tsp dried oregano
1 tsp dried rosemary
1 (3" to 4") piece of Italian, kielbasa or Georgia smoked sausage
16 oz (2 cups) chicken broth
1 large plum tomato, diced small
10 oz cooked kale, chopped (Note #1 - substitutes)
1 (15-or-16 oz) can cannelloni or great northern beans, drained & rinsed
1 tsp salt or to taste
black pepper to taste


Heat the olive oil in a non-stick pan. Add onion. Sauté until it starts to soften. Add chicken and bell pepper and continue to sauté until onion and chicken start to brown a little, shaking or stirring frequently.

Put the sausage on to boil in water to cover, pricking to extract some of the grease.
Add garlic, parsley, fennel seeds, oregano and rosemary to the chicken mixture and stir and sauté another minute. Add chicken broth and remaining ingredients. Remove sausage from water and cut into small pieces and add to the soup. Bring to a full boil, turn to a simmer, cover and cook for approximately 10 minutes. Check for salt and pepper and adjust if needed.

Serve with seasoned croutons or crusty bread, or sprinkled with grated Parmesan cheese.
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Makes 4 servings 6 chicken thighs (about 2 lbs.), boned 1 bunch Italian parsley, divided 3 tablespoons Kikkoman® Soy Sauce 1 cup chopped onion 1/2 cup diced celery 1/2 cup diced carrot 1/2 teaspoon dried marjoram leaves -- crumbled 1 can (15 oz.) cannelli, navy or great Northern beans 1 tablespoon vinegar Place chicken and 1/2 parsley bunch in Dutch oven or large saucepan; pour in 3 cups water and soy sauce. Cover and bring to boil. Reduce heat; simmer 10 minutes. Remove chicken and discard parsley. Stir in onion, celery, carrot and marjoram. Simmer, covered, 15 minutes. Meanwhile, discard
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