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Chicken, Artichoke, and Cannellini Bean Spezzatino

Author: Kyle


  • 2 Tablespoons olive oil
  • 4 ounces pancetta,, cut into ¼-inch pieces (Trader Joe’s has a 4 oz. container already cut)
  • 2 medium carrots,, peeled and cut into ½" pieces
  • 2 celery stalks,, thinly sliced
  • 1 onion,, diced
  • 3 cloves garlic,, halved
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon freshly ground black pepper,, or more to taste
  • 2 14-ounce cans low-sodium chicken broth
  • ½ packed cup fresh basil leaves,, chopped
  • 2 Tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 chicken breast halves, bone-in, skin-on, (1 ½ to 2 pounds total)
  • 12 ounces frozen artichoke hearts,, thawed and chopped into 1-inch pieces
  • 1 15-ounce can cannellini beans,, rinsed and drained


  • In your large soup pan, heat the olive oil over medium heat.
  • To the oil add the pancetta and while stirring frequently, cook the bacon until it is lightly brown and crispy.
  • Once the pancetta is done, remove it and let it drain on paper towels
  • Add to the pan the carrots, celery, onion, garlic, salt and pepper. Cook about 6 minutes.
  • Add the broth, basil, tomato paste, thyme and bay leaf to the pan.
  • Add the two chicken breasts to the soup and press down so that the chicken is covered by the liquid.
  • Simmer the soup for about 20 minutes to continue to cook the chicken. Turn the chicken over a couple of times while stirring the soup occasionally.
  • Add the artichokes and beans and continue to cook for about 15 minutes until the chicken is completely cooked through.
  • Take the chicken out of the pan and remove the skin and cut the chicken off the bone and into bite-sized pieces.
  • Remove the bay leaf from the soup and discard.
  • Add the chicken meat back into the pot and continue to warm for about 5 minutes.
  • Season with salt and pepper and sprinkle each bowl with the cooked pancetta.
  • Serve and Enjoy!
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