Tuscan Chicken Soup

Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 25 min
Yield: Serves 6 - 8
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3–4 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon chili flakes (optional); Salt and freshly cracked pepper; 2 boneless, skinless chicken breasts (or thighs); 6 cups chicken broth; 1 can (14 oz) white beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 2 cups chopped Tuscan kale (or spinach); 1/2 cup small pasta (ditalini, orzo, or elbow — optional); 1 tablespoon lemon juice; 1/4 cup grated Parmigiano-Reggiano (plus more for serving)

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6 - 8 people

00h 15

00h 25

Ingredients and Method

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes (optional)
Salt and freshly cracked pepper
2 boneless, skinless chicken breasts (or thighs)
6 cups chicken broth
1 can (14 oz) white beans, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups chopped Tuscan kale (or spinach)
1/2 cup small pasta (ditalini, orzo, or elbow — optional)
1 tablespoon lemon juice
1/4 cup grated Parmigiano-Reggiano (plus more for serving)

Method

In a large Dutch oven or pot, heat olive oil over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Add garlic, oregano, thyme, and chili flakes. Cook 1 minute more.
Add chicken breasts, broth, tomatoes, and beans. Season with salt and pepper.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, or until chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot.
Add kale and pasta (if using). Simmer 8–10 minutes, or until pasta is tender and greens are wilted.
Stir in lemon juice and Parmigiano. Adjust seasoning to taste.
Ladle into bowls and garnish with extra cheese and a drizzle of olive oil if desired.