Italian Chicken & Vegetable Soup
  • 2 Tablespoon Olive Oil
  • 1 Pound of Chicken Thighs, Boneless, Skinless
  • 1 Onions, Diced
  • 3 Garlic Cloves, Minced
  • 3 Leeks, Diced
  • 5-8 Carrots (I used Rainbow carrots), Diced
  • 3 Stalks of Celery, Diced
  • 2 Tablespoons Parsley
  • 2 Stalks of Fresh Thyme
  • 1 Tablespoons Italian Seasoning
  • 1-2 Quarts Chicken Stock
  • 2 Cups Kale, Chopped Roughly
  • 1 Diced Eggplant
  • 1 Can of Cannellini Beans, Rinsed & Drained
  • 1 Lime to Garnish
  1. Before you begin, take the time to prep and chop up all your vegetables. It really takes out the stress of trying to chop and stir at the same time. I prep all my vegetables and put them into little bowls to toss in when ready.
  2. Cut the chicken into 2 inch pieces, seasoning with salt & pepper on both sides. Using a stock pot, turn the heat to medium high, adding the 1 tablespoon of oil. Once heated, add the chicken and cook for 3-4 minutes, stirring occasionally to brown the chicken. Remove the chicken and place aside on a plate.
  3. Add the additional tablespoon of oil, heat then add your onions with a pinch of salt. Sweat the onions for a few minutes before adding the garlic and leeks. Cook for about 5-8 minutes until soft.
  4. Add the carrots and celery with more salt & pepper. Continue to stir and soften for an additional 5 minutes or so. Add the parsley in.
  5. Add the chicken back into the pot and stir to mix everything well. Season with a pinch of salt and pepper, thyme, and Italian seasoning. Stir and then add in the chicken stock. You want to make sure the chicken stock goes about 1-2 inches above the level of the mixture.
  6. Next, turn the stove down to medium low and cover. Cook for 1-2 hours (the more time the better), checking on it every so often and stirring.
  7. Lastly, once everything has had time to simmer and you are just about ready to serve, add the Kale, Cannellini Beans, and Eggplant. Stir into the soup and cook for 15 additional minutes.
  8. Remove the soup from heat and taste your broth to see if it needs any additional seasoning. Grab a big bowl with a lime wedge, a sprinkle of parsley, and ENJOY!
You can easily convert this recipe to a slow cooker or an Instant Pot. Cook in the same manner, but just remember to add the kale, beans, and eggplant at the end in both methods.
Recipe by Laugh Eat Learn at