Tuscan Style Chicken Soup is a delicious and hearty dish, perfect for warming up on a chilly day. This traditional Italian soup combines tender chicken, fresh vegetables, and cannellini beans, making it a wholesome and satisfying meal. Whether you’re looking for comfort food or a nutritious dinner, this Tuscan Chicken Soup recipe is a must-try.
Ingredients for Tuscan Style Chicken Soup
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 stick celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 litre (4 cups) chicken stock (ideally homemade)
- ½ tsp salt
- ½ tsp black pepper
- 400 g cooked cannellini beans, drained
- 2 skinless chicken breasts, shredded
- 100 g kale, chopped
- Small bunch parsley, chopped
- 2 tbsp grated Parmesan
- To Serve: Fresh thyme, toasted granary bread
How to Make Tuscan Chicken Soup – Step by Step
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large saucepan. Add the onion and sauté over low-medium heat for 10 minutes until softened. Stir in minced garlic and thyme, cooking for an additional 2 minutes.
Step 2: Add Vegetables and Stock
Add celery, carrots, and potatoes to the pan, stirring well. Pour in the chicken stock, seasoning with salt and pepper. Bring the mixture to a boil, then simmer for 20 minutes until the vegetables are tender.
Step 3: Add Cannellini Beans and Chicken
Stir in the drained cannellini beans, cooking for another 5 minutes. Add the shredded chicken and cook for 2-3 more minutes until heated through.
Step 4: Incorporate Kale and Finish
Add the chopped kale to the soup, cooking for 1-2 minutes until wilted. Taste the soup and adjust the seasoning if needed.
Step 5: Serve and Garnish
Divide the soup among four bowls. Garnish with fresh parsley, grated Parmesan, and thyme sprigs. Serve with toasted granary bread for a complete meal.
Helpful Tips for Making Tuscan Style Chicken Soup
- Use homemade chicken stock for deeper flavor, or opt for high-quality store-bought stock.
- For a gluten-free version, serve with gluten-free bread, such as Warburtons Newburn Bakehouse Seeded.
- Add extra herbs like basil or oregano for more flavor depth.
- If you want a heartier soup, add more beans or vegetables like zucchini or spinach.
Best Cooking Techniques for Tuscan Style Chicken Soup
- Simmering the soup slowly ensures that all the flavors meld together beautifully.
- Use fresh ingredients whenever possible, particularly fresh thyme and parsley, to enhance the taste.
- To make the soup even creamier, you can blend a portion of the cannellini beans before adding them to the soup.
Serving Suggestions for Tuscan Chicken Soup
- Serve this Tuscan chicken soup with a crusty, toasted granary bread for dipping.
- Pair it with a light salad, like a tomato and mozzarella salad, for a balanced meal.
- A glass of white wine, such as Pinot Grigio, complements the flavors of this soup beautifully.
Nutritional Information for Tuscan Chicken Soup
Healthy Tuscan chicken soup provides a balance of protein, fiber, and vitamins, making it both satisfying and nutritious.
Nutritional Info for Tuscan Chicken Soup (per serving):
- Calories: 350 kcal
- Protein: 28 g
- Carbohydrates: 35 g
- Fats: 10 g
- Fiber: 8 g
This soup is rich in vitamins A, C, and iron, making it a healthy option for those looking for a nutrient-dense meal.
Storage and Leftovers for Tuscan Chicken Soup
To store leftover Tuscan Chicken Soup, allow it to cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until heated through. You can also freeze the soup for up to 3 months.
When reheating from frozen, thaw it overnight in the fridge and then reheat in a pot over medium heat. Be sure to stir occasionally to prevent any ingredients from sticking to the bottom.
Frequently Asked Questions for Tuscan Chicken Soup
1. Can I use different beans in Tuscan chicken soup?
Yes, you can substitute cannellini beans with kidney beans, chickpeas, or butter beans.
2. How can I make the soup vegetarian?
To make this soup vegetarian, replace the chicken stock with vegetable stock and omit the chicken, adding more beans or tofu for protein.
3. Can I make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker on low for 6 hours or high for 3 hours, adding the kale in the last 30 minutes.
4. What can I do if the soup is too thick?
If the soup turns out too thick, simply add a bit more chicken stock or water to reach your desired consistency.
Related Recipes for Tuscan Chicken Lovers
- Check out this Slow Cooker Tuscan Chicken Meatballs
for another comforting Italian-inspired meal.
- For a pasta dish, try thisCreamy Baked Tuscan Chicken
– a rich and flavorful option.
Conclusion
This Tuscan Style Chicken Soup is the ultimate comfort dish, blending hearty vegetables, tender chicken, and rich flavors to create a meal that’s perfect for any occasion. Whether you’re serving it as a cozy weeknight dinner or a warming weekend meal, this recipe is sure to become a favorite.
Have you tried this recipe? Feel free to leave a comment below with your feedback or any personal variations you’ve made. We’d love to hear how you made this dish your own!
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Tuscan Chicken Soup Recipe – Hearty and Easy to Make
Description
Tuscan Style Chicken Soup is a delicious and hearty dish, perfect for warming up on a chilly day. This traditional Italian soup combines tender chicken, fresh vegetables, and cannellini beans, making it a wholesome and satisfying meal. Whether you’re looking for comfort food or a nutritious dinner, this Tuscan Chicken Soup recipe is a must-try.
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 stick celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 litre (4 cups) chicken stock (ideally homemade)
- ½ tsp salt
- ½ tsp black pepper
- 400 g cooked cannellini beans, drained
- 2 skinless chicken breasts, shredded
- 100 g kale, chopped
- Small bunch parsley, chopped
- 2 tbsp grated Parmesan
- To Serve: Fresh thyme, toasted granary bread
Instructions
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large saucepan. Add the onion and sauté over low-medium heat for 10 minutes until softened. Stir in minced garlic and thyme, cooking for an additional 2 minutes.
Step 2: Add Vegetables and Stock
Add celery, carrots, and potatoes to the pan, stirring well. Pour in the chicken stock, seasoning with salt and pepper. Bring the mixture to a boil, then simmer for 20 minutes until the vegetables are tender.
Step 3: Add Cannellini Beans and Chicken
Stir in the drained cannellini beans, cooking for another 5 minutes. Add the shredded chicken and cook for 2-3 more minutes until heated through.
Step 4: Incorporate Kale and Finish
Add the chopped kale to the soup, cooking for 1-2 minutes until wilted. Taste the soup and adjust the seasoning if needed.
Step 5: Serve and Garnish
Divide the soup among four bowls. Garnish with fresh parsley, grated Parmesan, and thyme sprigs. Serve with toasted granary bread for a complete meal.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use homemade chicken stock for deeper flavor, or opt for high-quality store-bought stock.
- For a gluten-free version, serve with gluten-free bread, such as Warburtons Newburn Bakehouse Seeded.
- Add extra herbs like basil or oregano for more flavor depth.
- If you want a heartier soup, add more beans or vegetables like zucchini or spinach.
