Tuscan Chicken Soup
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
701 kcal
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Course
Main Course, Soup
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Cuisine
American, Italian-American Fussion
Tuscan Chicken Soup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tablespoons sun-dried tomato oil from the sun-dried tomatoes jar
- 1 lb (450g) chicken breast or use rotisserie chicken/leftover cooked chicken
- 1 medium onion
- 2 ribs celery
- 2 carrots
- 6 cloves garlic
- 1 teaspoon basil
- 1/2 teaspoon paprika
- 2 tablespoons flour divided
- 6 cups chicken broth
- 1 (14 oz or 400ml) can cannellini beans
- 1/2 cup (120ml) heavy cream
- 1/3 cup chopped sun-dried tomatoes
- 3/4 cup (75g) parmesan cheese
- 1 teaspoon lemon juice
- 2 handfulls spinach 80g
- salt and pepper to taste
- 8 ounces (230g) short-sized pasta bowties, spirals, orecchiette
Instructions
- Prepare the ingredients:
- If using raw chicken breast, cut it into small, bite-sized pieces. Season it with salt and pepper and toss with 1 tablespoon of flour.
- If using rotisserie or cooked chicken, shred or chop it into bite-sized pieces.
- Dice the onion, slice the celery, and carrots. Finely chop the garlic cloves.
- Drain and chop the sun-dried tomatoes if they're not already diced.
- Grate parmesan on the small holes of a box grater.
- Cook chicken and vegetables:
- Heat the sun-dried tomato oil in a large pot or Dutch oven over high heat.
- Add the raw chicken pieces, don't stir for the first 2-3 minutes letting the chicken brown. Start stirring until the chicken is browned but not cooked through (it will finish later in the soup). Transfer chicken to a plate.
- Add onion, celery, and carrots to the pot. Cook over medium heat until the vegetables soften, about 5-7 minutes.
- Add garlic, the remaining 1 tablespoon of flour, paprika, and basil. Cook for 1 minute.
- Cook the soup:
- Add chicken broth, sun-dried tomatoes, and beans (with the liquid) to the pot. Bring to a boil then simmer for 15 minutes.
- While the soup simmers, cook the pasta separately according to package instructions. Drain and set aside.
- Add heavy cream, lemon juice, and grated Parmesan cheese to the pot. Add cooked chicken back to the pot. Cook for 1-2 minutes or until the chicken is cooked through and the parmesan melted.
- If using rotisserie chicken/cooked chicken, add to to the pot and cook for 1-2 minutes until heated through.
- Take the pot off the heat and season with salt and pepper to taste. Be careful to not add too much salt because parmesan cheese is already very salty and store-bought chicken broth also.
- Add spinach. Stir gently until the spinach wilts, about 2 minutes.
- Ladle the soup into bowls and add cooked pasta. Garnish with additional grated Parmesan cheese if desired.
- Enjoy!
Notes
- If you think you will eat the whole soup on the same day, you can cook the pasta directly in the soup (you will need to add more broth or water). If you know you will have leftovers and want to store the soup for the next day, you should cook the pasta separately and add it to the soup just before serving. Pasta left in the soup will soak up the liquid, become mushy, and make the soup very thick.
- If you wish to prepare homemade chicken broth: In a large pot, combine 2 pounds (1 kg) of chicken drumsticks or chicken wings, or leg quarters with 1 onion, 2 carrots, 2 celery ribs, a few garlic cloves, and fresh herbs if available. Fill the pot with water, ensuring it covers the meat by at least 2 inches (5 cm). Bring the mixture to a boil, then let it simmer for 1 1/2 hours. Strain the broth and use it for the soup. Remove the meat from the bones and use it in place of raw chicken.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
701kcal
(35%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
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