Slow cooker creamy Italian chicken soup

 

15 Min Prep    /    275 Min Cook    /    4 Serving

Ingredients : 

1 tbsp olive oil

1 brown onion, chopped

2 garlic cloves, crushed

2 chicken marylands, skin removed

750ml (3 cups) Massel Chicken Style Stock

2 x 400g cans Coles cannellini beans, rinsed, drained

110g (1/2 cup) drained semi-dried tomatoes, chopped

1 small bunch Tuscan kale, stems removed, leaves chopped

300ml thickened cream for cooking

Grated parmesan, to serve

Crusty bread, to serve

Method Steps : 

Heat the oil in a medium frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft and lightly golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Place chicken into slow cooker and add onion mixture and stock. Cover and cook on LOW for 4 hours.

Use tongs to transfer chicken to a chopping board to cool slightly. Pull meat from bones and chop into small pieces. Add half the beans to the slow cooker and use a stick blender to blend until smooth (alternatively puree mixture in a food processor with a little of the stock). Return chicken meat to the slow cooker with the remaining beans, tomatoes, kale and cream.

Cover and cook on LOW for a further 30 minutes or until heated through. Season. Serve sprinkled with parmesan, and crusty bread for dipping.

Recettes Cooking