Kardea Brown’s Tuscan Chicken Soup | Delicious Miss Brown | Food Network

When you’re feeling under the weather (or even if you’re not), Kardea’s Tuscan Chicken Soup is the key to making anyone feel better. Full of vegetables and tender chicken, this hearty soup only gets better when served in a bread bowl.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Tuscan Chicken Soup
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 6 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 medium white onion, diced (about 1 1/2 cups)
3 ribs celery, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon tomato paste
3 heaping tablespoons all-purpose flour
6 cups chicken stock
2 cups heavy cream
1 1/2 pounds boneless, skinless chicken thighs
3 1/2 cups chopped Tuscan kale
One 7-ounce jar sun-dried tomatoes, drained and chopped
1 cup grated Parmesan, plus more for garnish
Kosher salt and freshly ground black pepper
Six 5-inch bread boules

Directions

Special equipment: small bread boule

To a large heavy-bottomed pot, such as a Dutch oven, heat up the olive oil over medium-high heat, then add the onion and celery. Cook until the vegetables are softened and translucent, 5 to 7 minutes. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the tomato paste and stir to coat all of the vegetables in the paste. Add the flour and thoroughly coat all of the vegetables; this will allow the soup to thicken up once the liquid has been added. Add the chicken stock and bring to a boil. Add the heavy cream and reduce to a simmer, then add the chicken thighs.

Cook, covered on medium-low heat until the chicken starts to fall apart and is cooked through, 15 to 20 minutes. Remove the chicken from the broth and shred it on a cutting board. Add the chicken back to the soup along with the kale, sun-dried tomatoes and Parmesan.

Cook the soup for another 10 to 15 minutes, stirring occasionally. Season to taste.

Cut the tops of the bread boules and scoop out the centers. Toast the bread bowls in the broiler until lightly golden brown, 3 to 4 minutes. Ladle the soup into the bread bowls, then garnish with more Parmesan and serve.

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Kardea Brown’s Tuscan Chicken Soup | Delicious Miss Brown | Food Network

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