Tuscan-Style Chicken Soup Recipe
A hearty and comforting soup filled with vegetables, beans, and shredded chicken—perfect for warming up on a chilly day!
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Servings: 4
Calories: 415kcal
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 celery stalk, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ tsp black pepper
- 14 oz (400g) cooked cannellini beans, drained and rinsed
- 2 cooked, skinless chicken breasts, shredded
- 3.5 oz (100g) chopped kale
- Small bunch fresh parsley, chopped
- 2 tbsp finely grated parmesan cheese
For Serving
- Fresh thyme
- Toasted granary bread (use gluten-free bread if needed)
Instructions
- Sauté the OnionHeat olive oil in a large saucepan over medium-low heat.Add chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Add Garlic and ThymeStir in minced garlic and thyme. Cook for another 2 minutes.
- Add Vegetables and StockAdd celery, carrots, and potatoes.Pour in the chicken stock, then season with salt and black pepper.Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Incorporate Beans and ChickenStir in the drained cannellini beans and cook for an additional 5 minutes.Add shredded chicken, stirring well to combine, and cook for 2-3 minutes.
- Add Kale and Finish CookingStir in chopped kale and simmer for another 1-2 minutes until wilted.Taste and adjust seasoning if needed.
- Serve and GarnishLadle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme.Serve with toasted granary bread.
Nutrition
Calories: 415kcal | Carbohydrates: 54g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 809mg | Potassium: 1653mg | Fiber: 11g | Sugar: 8g | Calcium: 206mg | Iron: 10mg
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