Description
When it comes to comforting meals that combine rustic elegance with nutritional richness, Tuscan Chicken Soup stands as a timeless classic. This flavorful, Italian-inspired dish delivers a perfect blend of tender chicken, hearty vegetables, and Tuscan herbs, simmered slowly in a creamy broth. It is a perfect representation of the simple yet rich culinary traditions of the Tuscan region. Whether served on a chilly evening or as a cozy family dinner, this soup transforms everyday ingredients into a satisfying gourmet experience.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
1.5 pounds boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup chopped sun-dried tomatoes (oil-packed, drained)
1 bunch kale, stems removed and leaves chopped
1 cup heavy cream or half-and-half
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish
Instructions
- Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5–6 minutes until the vegetables begin to soften and the onion becomes translucent.
- Season and Add Chicken: Stir in the oregano, thyme, salt, black pepper, and crushed red pepper flakes. Nestle the chicken breasts or thighs into the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.
- Simmer Until Tender: Bring the soup to a boil. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer for 25–30 minutes or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Add Remaining Ingredients: Stir in the cannellini beans, sun-dried tomatoes, and chopped kale. Cook for an additional 8–10 minutes, allowing the kale to wilt and the flavors to meld.
- Finish with Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let the soup warm through for another 5 minutes, stirring occasionally. Do not let it boil once the cream has been added.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh parsley or basil, a drizzle of extra virgin olive oil, and a sprinkle of additional Parmesan if desired. Serve with crusty Italian bread or garlic focaccia.
Notes
- Substitutions: Kale or Swiss chard can be used in place of spinach.
- Make it dairy-free: Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
- Storage: Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer-Friendly: Cool completely before freezing. Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 387
- Sugar: 5g
- Sodium: 740mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 96mg