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Tuscan-Style Chicken Soup

Tuscan-Style Chicken Soup: Your New Favorite Comfort Dish

Experience the warmth of Tuscan-Style Chicken Soup, a customizable comfort dish packed with rich flavors and nourishing ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different taste.
  • 1 medium Onion Shallots can be used for a milder profile.
  • 3 cloves Garlic Minced; garlic powder works in a pinch.
  • 1 teaspoon Fresh Thyme Dried can be used as an alternative.
  • 2 stalks Celery Can be omitted if unavailable.
  • 2 medium Carrots Parsnips offer a unique twist.
  • 2 medium Potatoes Sweet potatoes provide a sweeter option.
  • 4 cups Chicken Stock Vegetable stock keeps it vegetarian.
  • to taste Salt and Black Pepper Adjust to your taste preference.
For the Protein and Beans
  • 1 can Cannellini Beans Rinsed; navy beans can be a suitable substitute.
  • 2 cups Cooked Chicken Breasts Rotisserie chicken makes it quick.
For the Greens and Garnish
  • 2 cups Kale Spinach can be swapped for a milder flavor.
  • 1/4 cup Fresh Parsley Can be left out if needed.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a vegan touch.
For Serving
  • 4 slices Toasted Granary Bread Opt for gluten-free bread if necessary.

Equipment

  • large saucepan

Method
 

How to Make Tuscan-Style Chicken Soup
  1. In a large saucepan over medium-low heat, warm the olive oil.
  2. Add the chopped onion, cooking for about 10 minutes until softened and translucent.
  3. Stir in the minced garlic and fresh thyme; allow them to cook for 2 minutes until fragrant.
  4. Add celery, carrots, and potatoes to the pot. Pour in the chicken stock along with salt and pepper. Bring to a boil, then reduce the heat to simmer for 20 minutes.
  5. Stir in the rinsed cannellini beans and let them cook for an additional 5 minutes.
  6. Gently fold in the shredded chicken and allow to simmer for 2-3 minutes until warmed through.
  7. Stir in the chopped kale and let it simmer for 1-2 minutes until wilted.
  8. Ladle the soup into bowls, garnishing with fresh parsley, grated parmesan, and sprigs of thyme.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 4500IUVitamin C: 45mgCalcium: 150mgIron: 2mg

Notes

Consider making a double batch for freezing. Adjust broth based on soup thickness preference.

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