Chicken and Vegetable Ribollita is a comforting Italian soup that brings together tender chicken, fresh vegetables, and rustic bread in a rich, savory broth. Ribollita, traditionally a Tuscan dish, is known for its deep flavors and satisfying texture. This variation adds lean chicken for extra protein and a perfect balance of flavor, making it a hearty meal that’s perfect for chilly days.
The base of Ribollita is a flavorful vegetable medley, including onions, carrots, celery, and garlic. These are sautéed in olive oil to release their natural sweetness and aroma, creating a delicious foundation for the soup. Adding fresh tomatoes, beans (typically cannellini beans), and a touch of broth creates a hearty, warming soup base.
Chicken is added to the mix, either as shredded rotisserie chicken or tender chicken breasts, which is simmered with the vegetables to absorb all the flavors. The dish gets its signature texture by adding cubes of stale or day-old bread, which soak up the liquid and break down into the soup, giving it a creamy yet rustic feel.
A good dose of hearty greens, like kale or Swiss chard, is added to the soup for a nutrient-packed boost, offering both color and flavor. As the soup simmers, all the ingredients meld together, creating a deep, rich flavor that feels both comforting and satisfying. A drizzle of extra virgin olive oil and a sprinkle of grated Parmesan on top add the perfect finishing touches to this warm, soul-satisfying dish.
Chicken and Vegetable Ribollita is not only flavorful but also incredibly nutritious. Packed with protein, fiber, and vitamins from the chicken and vegetables, it’s a well-rounded meal in a bowl. It’s perfect for meal prep, as the flavors only get better the next day.
Serve this Ribollita with a slice of crusty bread or a side salad for a complete, fulfilling meal that’s sure to become a new favorite in your recipe rotation.
Ingredients
- 1 chicken
- 2 carrots diced
- 2 stalks celery diced
- 1 onion diced
- 4 cloves garlic minced
- 1 can diced tomatoes
- 1 can cannellini beans
- 4 cups chicken broth
- 2 cups kale chopped
- 1 tbsp olive oil
- 1 tsp thyme dried
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Add the chicken broth, diced tomatoes, cannellini beans, and dried thyme to the pot.
- Season with salt and pepper to taste.
- Add the chicken to the pot and bring to a boil.
- Reduce heat to low and simmer for 1.5-2 hours, until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred the meat using two forks.
- Return the shredded chicken to the pot and add the chopped kale.
- Simmer for an additional 10 minutes until the kale is wilted.
- Serve hot and enjoy!