Easy recipe Chicken-Vegetable Soup with Cheesy Basil Croutons

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eight hundred g chicken thigh fillets, fat (Recipes by ingridients fat) and sinew removed one L chicken stock one sprig rosemary one sprig thyme (Recipes by ingridients thyme) (Recipes by ingridients thyme) one tbsp olive oil (Recipes by ingridients olive oil) one medium brown onion, cut into large dice about two celery stalks, cut into large dice about two carrots, peeled and cut into large dice one small kohlrabi, peeled and cut into large dice one small celeriac, peeled and cut into large dice four hundred g tin cannellini, beans (Recipes by ingridients beans) drained and rinsed one quarter cup extra virgin olive oil (Recipes by ingridients olive oil) twelve large fresh basil leaves about two slices white bread (Recipes by ingridients bread) (Recipes by ingridients bread) block, crusts removed about two tbsp parmesan cheese, shredded To make the soup: Season the chicken with salt (Recipes by ingridients salt) and pepper and place them in a large pot with the stock, rosemary, and. thyme (Recipes by ingridients thyme) (Recipes by ingridients thyme) Bring to a boil over high heat and, using a spoon or ladle, remove any scum that forms on the surface. Reduce the heat to low and simmer very gently for about twenty-five minutes, or until the chicken is just cooked through and able to be pulled apart. Set aside for about about ten minutes to allow the mixture to cool slightly. Remove the chicken and strain the broth, discarding the herbs. Gently pull apart the chicken meat into bite-size pieces and set aside. Quickly rinse and dry out the pot then return the pot to medium heat. Add the, olive oil (Recipes by ingridients olive oil) and then add the onion, celery, carrots, kohlrabi, and celeriac and cook for about eight minutes, or until they begin to soften. Chicken-Vegetable Soup with Cheesy Basil Croutons. Pour in the reserved chicken broth and simmer the soup for about twenty minutes, or until the vegetables (Recipes by ingridients vegetables) are cooked through. Add the cooked chicken and cannellini beans (Recipes by ingridients beans) and simmer five minutes longer. Chicken-Vegetable Soup with Cheesy Basil Croutons. Season to taste with salt (Recipes by ingridients salt) and pepper. Meanwhile, to make the croutons: Position the rack in the centre of the oven and preheat the oven to one hundred and eighty°C (one hundred and sixty°C fan forced). Chicken-Vegetable Soup with Cheesy Basil Croutons. In a small food processor, puree (Recipes by ingridients puree) the extra virgin olive oil (Recipes by ingridients olive oil) with the basil leaves until just small flecks of basil remain. Chicken-Vegetable Soup with Cheesy Basil Croutons. Cut each slice of bread (Recipes by ingridients bread) (Recipes by ingridients bread) in half lengthwise, making four individual croutons, and arrange the croutons on a baking tray. Chicken-Vegetable Soup with Cheesy Basil Croutons. Brush one/about two tablespoon of the basil oil over each crouton and sprinkle with the parmesan cheese. Bake for about twelve minutes, or until the bread (Recipes by ingridients bread) (Recipes by ingridients bread) is toasted and the cheese is bubbly. To serve, ladle the soup into bowls. Chicken-Vegetable Soup with Cheesy Basil Croutons. Stir some of the remaining basil oil into each bowl of soup and place the croutons on top. .