Chicken-vegetable soup with cheesy basil croutons

Stay warm this winter with Curtis Stones hearty chicken and vegetable soup.

Recipe «Chicken-vegetable soup with cheesy basil croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 800g chicken thigh fillets, fat and sinew removed, 1 litre chicken stock, 1 sprig of each rosemary and thyme, 1 tbsp olive oil, 1 medium brown onion, cut into large dice , 2 celery stalks, cut into large dice, 2 carrots, peeled and cut into large dice, 1 small kohlrabi, peeled and cut into large dice , 1 small celeriac, peeled and cut into large dice, 400g canned cannellini beans, rinsed and drained, 1/4 cup extra-virgin olive oil, 12 large fresh basil leaves, 2 slices white bread block, crusts removed, 2 tbsp shredded parmesan cheese.

Ingredients:

• 800g chicken thigh fillets, fat and sinew removed 
• 1 litre chicken stock 
• 1 sprig of each rosemary and thyme 
• 1 tbsp olive oil 
• 1 medium brown onion, cut into large dice 
• 2 celery stalks, cut into large dice 
• 2 carrots, peeled and cut into large dice 
• 1 small kohlrabi, peeled and cut into large dice 
• 1 small celeriac, peeled and cut into large dice 
• 400g canned cannellini beans, rinsed and drained 
• 1/4 cup extra-virgin olive oil 
• 12 large fresh basil leaves 
• 2 slices white bread block, crusts removed 
• 2 tbsp shredded parmesan cheese 

Instructions

1. To make the soup: Season the chicken with salt and pepper and place them in a large pot with the stock, rosemary, and thyme. Bring to a boil over high heat and, using a spoon or ladle, remove any scum that forms on the surface. Reduce the heat to low and simmer very gently for about 25 minutes, or until the chicken is just cooked through and able to be pulled apart. Set aside for about 10 minutes to allow the mixture to cool slightly. Remove the chicken and strain the broth, discarding the herbs. Gently pull apart the chicken meat into bite-size pieces and set aside.
2. Quickly rinse and dry out the pot then return the pot to medium heat. Add the olive oil, and then add the onion, celery, carrots, kohlrabi, and celeriac and cook for about 8 minutes, or until they begin to soften. Pour in the reserved chicken broth and simmer the soup for about 20 minutes, or until the vegetables are cooked through. Add the cooked chicken and cannellini beans and simmer 5 minutes longer. Season to taste with salt and pepper.
3. Meanwhile, to make the croutons: Position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
4. In a small food processor, puree the extra-virgin olive oil with the basil leaves until just small flecks of basil remain. Cut each slice of bread in half lengthwise, making 4 individual croutons, and arrange the croutons on a baking tray. Brush 1/2 tablespoon of the basil oil over each crouton and sprinkle with the Parmesan cheese. Bake for about 12 minutes, or until the bread is toasted and the cheese is bubbly.
5. To serve: Ladle the soup into bowls. Stir some of the remaining basil oil into each bowl of soup and place the croutons on top.