Tuscan Chicken Soup
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5.0
9 reviews
Excellent
Tuscan Chicken Soup
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This Tuscan Chicken soup elevates traditional chicken soup in a way that delivers all the flavors of a classic Tuscan chicken dish in the form of a hearty soup. Sundried tomatoes, tender chicken, vegetables, white beans, and zesty Italian herbs - all in a creamy broth!
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Ingredients
- 1 pound chicken breasts boneless, skinless, diced into cubes
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons olive oil divided
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup celery diced
- 1 tablespoon garlic minced
- 1 teaspoon fresh thyme minced
- 4 cups chicken broth
- 15 ounces cannellini beans drained and rinsed, 1 can
- 1 cup heavy cream
- ½ cup dried sun-dried tomatoes chopped
- 2 cups baby spinach chopped
- ½ cup grated parmesan Pecorino or asiago cheese, optional garnish
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Instructions
- In a large dutch oven or soup pot, add two tablespoons of olive oil and heat over medium heat.
- Add the chicken and sprinkle with the Italian seasoning, salt, and pepper, and sauté for 3 minutes.
- Then flip the chicken and cook it for another 3 minutes.
- Remove the chicken from the pot and place a plate. (it will not be fully cooked)
- To the same pot, add the remaining two tablespoons of olive oil and the diced onion, carrots and celery.
- Sauté for about 5 minutes until the onion is translucent and vegetables start to get soft.
- Then add in the the garlic and thyme and cook for another minute.
- Place the chicken back in the pot and add in the chicken broth. Stir and scrape the bottom of the pot with a wooden spoon to remove any bits of the the cooked veggies.
- Next, add the drained beans, heavy cream, and sun-dried tomatoes.
- Reduce the heat to medium-low and simmer for approximately 10 minutes or until the chicken is cooked through.
- Remove the pot from the heat and add in the spinach and stir for about one minute until the spinach has wilted.
- Serve garnished with parmesan cheese if desired.
Notes
- Storage: Store any leftover soup in an airtight container in the fridge for up to three days.
- Use leftover or rotisserie chicken for quick prep.
- Swap the spinach for tuscan kale or escarole or add another favorite vegetable like zucchini or cauliflower.
- Add a pinch of red pepper flakes, Calabrian chili paste or any favorite hot sauce for a spicy version.
- Swap the beans for kidney beans or pinto beans if desired.
- Use boneless skinless thighs
- Use vegetable broth if you prefer.
- Use coconut milk or any other favorite milk instead of heavy cream. To thicken the soup, mix a tablespoon of corn starch in ¼ cup of cold water. Then stir it into the soup.
Nutrition Information
Show Details
Serving
1serving
Calories
683kcal
(34%)
Carbohydrates
36g
(12%)
Protein
43g
(86%)
Fat
44g
(68%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
151mg
(50%)
Sodium
1296mg
(54%)
Potassium
1392mg
(40%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
5307IU
(106%)
Vitamin C
16mg
(18%)
Calcium
289mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 683kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 43g | 86% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 151mg | 50% |
| Sodium | 1296mg | 54% |
| Potassium | 1392mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 5307IU | 106% |
| Vitamin C | 16mg | 18% |
| Calcium | 289mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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