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Chicken-vegetable soup with cheesy basil croutons
Chicken-vegetable soup with cheesy basil croutons
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Delight in Curtis Stone's cozy chicken and veggie soup this winter.
Ingredients:
  • 800g chicken thigh fillets, fat and sinew removed
  • 1 litre chicken style liquid stock
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 18.20 gm 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
  • 56.88 gm extra-virgin olive oil
  • 12 large fresh basil leaves
  • 2 slices white bread block, crusts removed
  • 40.00 ml shredded parmesan cheese
Instructions:
  • Season chicken with salt and pepper and place in a large pot with stock, rosemary, and thyme. Bring to a boil. Skim off any scum. Simmer for 25 minutes until chicken is cooked. Let cool for 10 minutes. Remove chicken, strain broth, and discard herbs. Shred chicken into bite-size pieces.
  • After washing and drying the pot, place it back on medium heat. Sauté onion, celery, carrots, kohlrabi, and celeriac in olive oil for 8 minutes until slightly tender. Pour in the chicken broth, simmer for 20 minutes until vegetables are cooked. Stir in chicken and cannellini beans, simmer for an additional 5 minutes. Season with salt and pepper to taste.
  • Preheat the oven to 180C (160C fan forced) with the rack in the center for the croutons.
  • In a small food processor, blend the extra-virgin olive oil and basil leaves until small flecks of basil are visible. Cut each slice of bread in half lengthwise to make 4 croutons. Place the croutons on a baking tray. Brush each crouton with 1/2 tablespoon of the basil oil and sprinkle Parmesan cheese on top. Bake for approximately 12 minutes until the bread is toasted and the cheese is bubbly.
  • To serve, generously pour the soup into bowls, drizzle each with a dash of basil oil, and sprinkle croutons on top. Enjoy the flavors!

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