There’s something so comforting about digging into a bowl of Tuscan chicken soup. It’s loaded with plenty of chicken, veggies, beans, and greens for a hearty meal, and the sun-dried tomatoes add so much flavor! This is the kind of soup that warms me up on the coldest of nights, but it’s light enough to serve any time of the year!
Tuscan chicken is one of my favorite meals, and turning it into a soup was surprisingly easy. I love the rich umami flavor of the sun-dried tomatoes and the creaminess of the beans and potatoes. This Tuscan chicken soup is one of my favorite soup recipes of all time!
What’s in This Tuscan Chicken Soup Recipe?
- Chicken: I like boneless, skinless chicken breasts because they are nice and lean, but thighs will also work.
- Broth: Low-sodium chicken broth creates a savory base for the soup.
- Mirepoix: Onion, carrot, and celery create a savory and earthy base of flavor for the soup.
- Sun-Dried Tomatoes: Add richness and umami flavor. I used the jarred kind and left a bit of the oil on for flavor, but you can drain and rinse for a less intense flavor.
- Garlic: Adds earthiness and enhances the savory flavor of this soup.
- Potatoes: Add richness and starchiness to the soup. I like Yukon Gold because they keep their shape well. For a thicker soup with less solid potatoes, opt for Russets.
- Italian Seasoning: Adds classic Italian flavor to the soup.
- Beans: Add creaminess and protein to the soup. I like cannellini beans, but any white bean will work.
- Kale: Adds extra nutrients and color to the soup. If kale isn’t available, spinach is the next best thing.
- Cheese: Parmesan cheese adds a bit of sharp and nutty flavor to the soup.
- Parsley: Adds a pop of color and freshness to the soup.
Tips for Success
- To save time, skip cooking the chicken and instead shred a store-bought rotisserie chicken. Add back in step 6.
- For a creamy soup, stir in a few tablespoons of room-temperature half-and-half or heavy cream.
- To brighten up the soup, consider adding a splash of dry white wine or white wine vinegar at the end of cooking.
- This Tuscan chicken soup tastes better the longer it sits, so make a big batch ahead of time and enjoy it throughout the week!
How to Store and Reheat
Store leftover Tuscan chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
Tuscan Chicken Soup Recipe
Equipment
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Dutch Oven
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt divided
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 1 rib celery sliced
- ¼ cup chopped sun-dried tomatoes
- 2 cloves garlic minced
- 2 medium potatoes diced
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- 15.5 ounces canned cannellini beans drained and rinsed (1 can)
- 2 cups chopped kale
- ¼ cup freshly grated parmesan cheese plus more for garnish
- 2 tablespoons chopped fresh parsley
Instructions
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Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.2 boneless, skinless chicken breasts, 6 cups low-sodium chicken broth, 1 teaspoon kosher salt
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Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.
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Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 1 rib celery
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Stir in the sun dried tomatoes and garlic. Cook for 1-2 more minutes.¼ cup chopped sun-dried tomatoes, 2 cloves garlic
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Add in the potatoes, chicken broth, Italian seasoning, remaining salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.2 medium potatoes, 1 tablespoon Italian seasoning, ½ teaspoon ground black pepper
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Stir in the cannellini beans, cooked shredded chicken, kale and ¼ cup parmesan cheese. Cook until warmed through.15.5 ounces canned cannellini beans, 2 cups chopped kale, ¼ cup freshly grated parmesan cheese
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Stir in the parsley and serve with extra parmesan.2 tablespoons chopped fresh parsley
Notes
Nutrition
How to Make Tuscan Chicken Soup Step by Step
Cook the Chicken: Add 2 boneless, skinless chicken breasts, 6 cups of low-sodium chicken broth, and ½ teaspoon of kosher salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.
Shred the Chicken: Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.
Sauté the Veggies: Heat 1 tablespoon of olive oil in the pot over medium heat. Add 1 chopped medium onion, 2 peeled and chopped medium carrots, and 1 sliced rib of celery. Cook until softened, about 5-7 minutes. Stir in ¼ cup of chopped sun-dried tomatoes and 2 minced cloves of garlic. Cook for 1-2 more minutes.
Cook the Potatoes: Add in 2 diced medium potatoes, the reserved chicken broth, 1 tablespoon of Italian seasoning, the remaining ½ teaspoon of salt, and ½ teaspoon of black pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
Add the Beans: Stir in a drained and rinsed 15.5-ounce can of cannellini beans, the cooked shredded chicken, 2 cups of chopped kale, and ¼ cup of Parmesan cheese. Cook until warmed through. Stir in 2 tablespoons of chopped fresh parsley and serve with extra parmesan.
More Soup Recipes To Try
- Creamy Chicken Soup
- Creamy Chicken Tortilla Soup
- Hash Brown Potato Soup
- Beer Cheese Soup
- Ham and Bean Soup
- Cabbage Soup
- …Browse All Our Soup Recipes!
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