Why Make This Recipe
Tuscan-Style Chicken Soup is a warm, hearty dish perfect for any day. Packed with vegetables, protein, and rich flavors, it’s not just a classic comfort food but also a healthy choice. This recipe is easy to follow, making it suitable for kitchen beginners and seasoned cooks alike. Plus, it’s a great way to use leftover chicken!
How to Make Tuscan-Style Chicken Soup
Ingredients:
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 celery stalk, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ tsp black pepper
- 14 oz (400g) cooked cannellini beans, drained and rinsed
- 2 cooked, skinless chicken breasts, shredded
- 3.5 oz (100g) chopped kale
- Small bunch fresh parsley, chopped
- 2 tbsp finely grated parmesan cheese
- Fresh thyme
- Toasted granary bread (use gluten-free bread if needed)
Directions:
Sauté the Onion: Heat olive oil in a large saucepan over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
Add Garlic and Thyme: Stir in the minced garlic and thyme. Cook for another 2 minutes.
Add Vegetables and Stock: Add the celery, carrots, and potatoes. Pour in the chicken stock, then season with salt and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Incorporate Beans and Chicken: Stir in the drained cannellini beans and cook for an additional 5 minutes. Add the shredded chicken, stirring well to combine, and cook for 2-3 minutes.
Add Kale and Finish Cooking: Stir in the chopped kale and simmer for another 1-2 minutes until wilted. Taste and adjust seasoning if needed.
Serve and Garnish: Ladle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme. Serve with toasted granary bread.
How to Serve Tuscan-Style Chicken Soup
This soup is best served hot and fresh. Pair it with toasted granary bread for dipping and enjoy a cozy meal. You can also add a sprinkle of extra parmesan or a dash of olive oil on top for added flavor.
How to Store Tuscan-Style Chicken Soup
Store any leftover soup in an airtight container in the fridge. It will last for about 3 to 4 days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through. You can also freeze the soup in portions for up to 3 months.
Tips to Make Tuscan-Style Chicken Soup
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of the soup.
- Cook Chicken Yourself: Cooking chicken specifically for the soup provides more flavor than using pre-cooked chicken.
- Adjust Consistency: If the soup is too thick, add more chicken stock or water to reach your desired consistency.
Variation
You can customize this soup by adding a variety of vegetables like spinach or zucchini if you prefer. For a thicker soup, blend some of the beans with broth before adding them to the pot.
FAQs
1. Can I use raw chicken instead of cooked?
Yes, you can use raw chicken. Just add it earlier in the cooking process and ensure it cooks through.
2. Is this soup gluten-free?
Yes, if you use gluten-free bread and check the chicken stock for gluten-free ingredients, this soup can be made gluten-free.
3. Can I use other beans?
Absolutely! You can use other types of beans like kidney beans or black beans if you prefer.
Tuscan-Style Chicken Soup Recipe
Equipment
- large pot or Dutch oven
- cutting board
- knife
- ladle
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic minced
- 1 28 oz can canned diced tomatoes
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 15 oz can cannellini beans drained and rinsed
- 5 oz fresh spinach
- 0.5 cup small pasta such as ditalini or orzo
For Serving (Optional)
- Parmesan cheese grated
- fresh parsley chopped
Instructions
Preparation
- Cook chicken breasts in olive oil until browned, then remove and shred.
- Sauté onion, carrots, and celery in the same pot until softened, then add garlic and cook for another minute.
Cooking the Soup
- Stir in diced tomatoes, chicken broth, oregano, basil, salt, and pepper; bring to a simmer.
- Add shredded chicken, cannellini beans, and pasta, then cook until pasta is al dente.
- Stir in fresh spinach and cook until wilted.
Serving
- Ladle the soup into bowls and serve hot, garnished with Parmesan cheese and fresh parsley if desired.