| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings (12 to 13 cups) |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings (12 to 13 cups) |
Ingredients
- Deselect All
- 8 thick slices sourdough bread
- 2 tablespoons olive oil, plus more for toasting bread
- 2 tablespoons salted butter
- 3 boneless, skinless chicken thighs, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- One 14-ounce can diced tomatoes
- One 28-ounce can tomato puree
- 4 cups low-sodium chicken broth
- One 15-ounce can cannellini beans
- 1 to 2 tablespoons honey
- 2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish
- Kosher salt and freshly ground black pepper
- One 6.52-ounce jar marinated artichoke hearts, drained
- 4 small burrata balls
Instructions
- Preheat the oven to 425 degrees F.
- Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
- Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
- Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
- Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 748 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 41 g |
| Cholesterol | 80 mg |
| Sodium | 1559 mg |
| Serving Size | 1 of 8 servings |
| Calories | 748 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 41 g |
| Cholesterol | 80 mg |
| Sodium | 1559 mg |
Reviews
It’s delicious and easy! I had never made it before. We used shredded chicken.
We used fresh tomatoes with this recipe and LOVED it! I didn’t have thighs on hand so we used chicken drumsticks, broiled them for crisp in the oven, then finished cooking them in the soup, and it turned out delicious!!
I’ve never gone wrong with the Pioneer Woman’s recipes, I definitely search her name when browsing and love everything I find!
I’ve never gone wrong with the Pioneer Woman’s recipes, I definitely search her name when browsing and love everything I find!
What does nonspecific stand for??
Love this soup! I have made it a few times now. I added kale since I needed to use it and OMG delicious.
Tasted great! Added some crushed red pepper to make it a little spicy too!
Very quick and easy, and extremely delicious! The sourdough bread almost melts into the soup and the burrata balls add creaminess. I subbed dried oregano for the fresh, but made the recipe as written, otherwise. I will definitely make this again!
Made this tonight. My toast was cheese and amazing! New staple for sure. Thanks again Ree!
made this for my family it was so delicious!
Delicious! So flavorful and easy. My husband even liked it—-a lot! “It’s a keeper.”
Delish!