Tuscan Chicken Soup is a hearty and flavorful dish that brings the comforting warmth of a traditional chicken soup with a Tuscan twist. Loaded with tender chicken, cannellini beans, fresh spinach, and vegetables, this soup is simmered in a rich broth seasoned with garlic, rosemary, and Parmesan for depth. The result is a soul-soothing bowl of soup that’s both nutritious and satisfying, perfect for chilly nights or when you’re craving a wholesome, comforting meal. Pair it with crusty bread for a complete and delicious dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- 6 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach (or kale)
- ½ cup grated Parmesan cheese
- 1 tsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until the vegetables are softened.
- Add the minced garlic and rosemary, and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Add the chicken breasts (or thighs), reduce the heat to a simmer, and cook for about 15-20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the cannellini beans, spinach, and Parmesan cheese. Simmer for another 5-7 minutes until the spinach wilts and the soup thickens slightly.
- Add lemon juice and season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley and extra Parmesan if desired.
Enjoy your Tuscan Chicken Soup with a slice of crusty bread for a comforting and delicious meal!
