Cooking — Grandpa's Creamy Italian Chicken Soup

Ingredients:

• 1 tbsp olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2 chicken marylands, skin removed
• 750ml (3 cups) chicken or vegetable stock
• 2 x 400g cans cannellini beans, rinsed and drained
• 110g (1/2 cup) semi-dried tomatoes, chopped
• 1 small bunch Tuscan kale, stems removed, leaves chopped
• 300ml thickened cream for cooking
• Grated parmesan and crusty bread to serve

Method:

1. Heat oil in a frying pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
2. Place chicken into a slow cooker and add the onion mixture and stock. Cover and cook on LOW for 4 hours.
3. Use tongs to transfer chicken to a chopping board. Pull meat from bones and chop into small pieces.
4. Add half the beans to the slow cooker and use a stick blender to blend until smooth.
5. Return the chicken meat to the slow cooker with the remaining beans, tomatoes, kale, and cream.
6. Cover and cook on LOW for a further 30 minutes or until heated through.
7. Season and serve sprinkled with parmesan and crusty bread for dipping.

Matt