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–+ servings
Sheila Browder

Jamie Oliver Chicken Soup Recipe

When it comes to comfort food, few dishes can compete with a warm bowl of soup. As seasons change and cooler days approach, the craving for heartwarming meals often increases.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 32-ounce boxes chicken broth
  • 2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large white onion chopped
  • 2 garlic cloves minced
  • 4 celery stalks chopped
  • 5 medium carrots peeled and sliced
  • 1 medium zucchini diced
  • ½ cup green beans cut into 1-inch pieces
  • 1 pound green cabbage chopped into 1-inch pieces
  • 2 ripe plum tomatoes diced
  • 2 ounces prosciutto left whole
  • 2 medium russet potatoes peeled and diced
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 piece of Pecorino Romano rind
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 ounces Pecorino Romano cheese grated
  • Salt & freshly ground black pepper to taste
  • 1 tablespoon fresh thyme leaves optional
  • 1 teaspoon red pepper flakes optional

Equipment

  • Large pot

Method
 

  1. Begin by melting the salted butter and extra virgin olive oil in a large pot over medium heat. Add the chopped onion and let it soften for about three to five minutes. The aroma will be irresistible. Toss in the minced garlic and cook for an additional minute until fragrant.
  2. Next, stir in the chopped celery, sliced carrots, diced zucchini, and green beans. Allow these vegetables to cook for around eight minutes, stirring occasionally. This process will deepen the flavor of the soup.
  3. Add the chopped green cabbage and diced potatoes into the pot. Give everything a good stir to combine. It’s important to ensure the vegetables are well incorporated.
  4. Now for the magic touch! Pour in the three boxes of chicken broth. Bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This simmering stage is where flavors meld beautifully.
  5. Next, add in the diced tomatoes, garbanzo beans, kidney beans, and cannellini beans. These ingredients not only provide protein but also add a delightful texture. Toss in the prosciutto, Pecorino Romano rind, bay leaf, dried parsley, and dried basil. Season with salt, pepper, and if you like a bit of spice, red pepper flakes.
  6. Let the soup simmer for another 10 to 15 minutes. If you peek inside, you’ll see a colorful medley of veggies and a rich broth. Just before serving, remove the prosciutto and bay leaf. You can shred the prosciutto to stir it back in for an added punch of flavor.
  7. When ready, ladle the hot minestrone into bowls. Sprinkle grated Pecorino Romano cheese on top for that extra depth of flavor.

Nutrition

Calories: 200kcalCarbohydrates: 35gProtein: 10gFat: 5gFiber: 8gSugar: 4g

Notes

  • Use Fresh Ingredients: Fresh vegetables make a big difference in flavor and texture. Aim for seasonal produce.
  • Cook Low and Slow: Allowing the soup to simmer helps develop richer flavors. Don’t rush this step!
  • Customize it: Don’t hesitate to incorporate vegetables you love. Replace zucchini with peppers or add spinach for extra nutrition.
  • Homemade Broth: For optimal flavor, make your chicken broth from scratch. It’s easier than you think!
  • Storage is Key: Store leftovers in an airtight container. This soup tastes even better the next day, after the flavors have settled in.

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