Ingredients
Scale
- 4 stalks celery, cut into pieces
- 4 large carrots, cut into thick slices
- 1 large onion, chopped
- 2 Tbsp olive oil
- 8 ounces mushrooms, sliced thick
- 2 Tbsp basil
- 1 Tbsp thyme
- 1 tsp rosemary, crushed
- 1 tsp black pepper
- 1 tsp salt
- 1 bay leaf
- 3–4 cups chicken broth
- 2 pounds chicken breast, cut into bite-sized pieces
- 28 ounce can diced tomatoes
- 2 – 15 ounce cans cannellini beans, rinsed and drained
- 1 can artichoke hearts, drained and sliced
- 1 head roasted garlic (or 3 cloves minced fresh garlic)
Instructions
- Heat olive oil in a cast iron soup pot over medium heat, then cook the onion, carrots, and celery for 5 minutes before adding the mushrooms (and fresh garlic, if using) for 3 minutes.
- While vegetables are cooking, cut up chicken.
- Add the basil, thyme, crushed rosemary, and black pepper, allowing it to toast for 1-2 minutes
- Pour in 3 cups of the stock, tomatoes, bay leaf, and salt. Add the chicken and press down to submerge in liquid. Use final cup of stock, if needed, to cover chicken.
- Simmer uncovered for 15 minutes, stirring occasionally.
- Add the beans, artichoke hearts, and roasted garlic and simmer another 10-15 minutes, until everything is hot and tender, and liquid has reduced.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
