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This robust Italian-inspired chicken soup combines warm Mediterranean elements with homestyle comfort. Shredded store-bought chicken, soft white beans, and colorful veggies float in a flavorful broth enhanced with sweet dried tomatoes and fragrant herbs. A touch of cream brings it all together, making a filling dish that seems like it took hours to cook.
Last week, I whipped this up for a friend who was getting back on her feet after an operation. She messaged me saying the smell alone boosted her spirits, and everyone in her house wanted to know how to make it.
Key Ingredients
- Rotisserie chicken: Gives rich flavor while cutting down prep time. Thigh meat works best for extra taste
- Sun-dried tomatoes: Their intense sweetness creates wonderful depth. Go for the ones packed in oil
- Great Northern beans: Offer a smooth feel and subtle taste that soaks up all the soup flavors
- Fresh spinach: Brings bright color and healthy benefits. It softens nicely in the hot liquid
- Fresh herbs: Thyme and oregano deliver authentic Italian countryside flavors
Easy-to-Follow Cooking Guide
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Start With Aromatics
Warm up olive oil in a Dutch oven over medium heat. Cook diced onion until soft and clear, roughly 3 minutes. Toss in carrots and cook another 3 minutes, then add garlic and stir until you can smell it, about half a minute.
Boost The Flavor Profile
Mix in sun-dried tomatoes and tomato paste, cooking until they start to release their oils. Add white wine and let it bubble down until most of the liquid is gone. This step really kicks up the taste.
Combine Main Components
Add chicken broth, beans, cream, and your spices. For a thicker soup, take a cup out, blend it smooth, and pour it back in. Toss in your shredded chicken and bay leaves, then let everything simmer together for 15 minutes.
Add The Final Touches
Take out the bay leaves and stir in spinach just until it softens. Try a spoonful and add more salt or pepper if needed.
My nonna always told me a proper soup needs time to "trovare il suo carattere" - discover its personality. Don't rush to serve it right away.
Personalize Your Bowl
What makes this soup so great is how easy it is to change:
- Throw in chopped celery and fennel for a true Tuscan touch
- Try lacinato kale instead of spinach
- Mix in some cooked orzo or tiny pasta shapes
- Let a parmesan rind simmer in the broth
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Keeping It Fresh
This soup actually tastes better the next day. Keep it in a sealed container for up to 3 days. If you want to freeze portions, leave the cream out and add it fresh when you heat it up again.
I've made this soup my weekend ritual during cold months. As it cooks, my house fills with scents that take me back to small restaurants in Italy's countryside villages. It's soul food that warms you from the inside out.
Frequently Asked Questions
- → Can I leave out the wine?
- Sure, just swap it for more broth. The wine adds flavor but cooks off during simmering.
- → How long will it last?
- It keeps well in an airtight container in the fridge for 4-5 days. Great for prepping ahead.
- → Can dried beans work?
- Absolutely! Cook them ahead of time. Small varieties of white beans are perfect.
- → What if I don’t have rotisserie chicken?
- Any cooked and shredded chicken will do. You could also cook up some fresh chicken breasts or thighs.
- → Can I freeze this dish?
- Yes, up to 3 months. Dairy-based cream might separate when thawing, so keep that in mind.