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Tuscan Chicken Soup
6 - 8 people
00h 15
00h 25
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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.
Products you will need
-
Ambiente 15 Piece Stainless Steel Cookware SetRegular Price $499.99 Special Price $299.99 ($200 Off)
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