Tuscan Chicken Soup (Print Version)
This rich Italian bowl combines chicken, beans, and seasonal veggies in a tasty broth. Quick and done in just 40 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 medium onion, diced
02 -
1 lb chicken breasts, no skin or bones
03 -
2 tbsp olive oil
04 -
2 large carrots, chopped small
05 -
4 cups chicken stock
06 -
2 cups spinach, fresh and washed
07 -
1 can (15 oz) white beans, rinsed and drained
08 -
2 garlic cloves, finely chopped
09 -
Fresh parsley, finely chopped (optional topping)
10 -
Crusty loaf for dipping (optional)
11 -
Salt and black pepper to your preference
→ Herbs and Spices
12 -
½ tsp chili flakes
13 -
1 tsp thyme, dried
14 -
1 tsp oregano, dried
# Steps:
01 -
In a big pot, warm up the olive oil on medium. Throw in the onions and carrots, cooking them for about 5-7 minutes until those onions look soft and clear.
02 -
Toss in your garlic and let it cook for a minute. Mix in your oregano, thyme, chili flakes, salt, and pepper.
03 -
Add your chicken breasts and pour in the broth. Let it come to a light boil, then lower the heat and cover. Let it cook for 20 minutes or until the chicken is cooked through.
04 -
Pull the chicken out and shred it with a pair of forks. Drop the shredded chicken back into the pot.
05 -
Dump in your white beans and spinach, cooking for another 5 minutes. Once the spinach wilts and everything’s warm, you’re good to go.
06 -
Taste and tweak the seasoning if you need. Serve hot with chopped parsley on top and bread slices on the side if you like.
# Helpful Notes:
01 -
This delicious, homey soup brings together juicy chicken, beans, and veggies in just 40 minutes.