Go Back
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 can (14 oz) diced tomatoes, with juice - 1 cup kale or Swiss chard, stems removed and roughly chopped - 1 tablespoon Italian seasoning blend - ½ teaspoon red pepper flakes (optional for heat) - Sea salt and freshly ground black pepper to taste - 1 cup canned cannellini beans, drained and rinsed - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving - Red pepper flakes for heat - Fresh herbs and cheese for garnish - Large pot or Dutch oven - Cutting board and knives - Measuring cups and spoons This blend of ingredients creates a rich and satisfying soup. The chicken adds protein, while the vegetables offer texture and color. The broth ties everything together, making each bite warm and delicious. Don't forget the optional red pepper flakes for a kick! Using fresh herbs and cheese as a topping makes the soup even better. Prepare your kitchen tools before you start. Having everything ready helps you cook smoothly. {{ingredient_image_2}} Start by heating extra virgin olive oil in a large pot. Use medium heat until the oil shimmers. Then, add the diced chicken. Season it with a pinch of sea salt and black pepper. Cook for 5 to 7 minutes. Stir the chicken often until it is nicely browned. After browning, remove the chicken and set it aside on a plate. This step adds a deep flavor to the soup. Now, add chopped onions, diced carrots, and celery to the same pot. Sauté the mixture for about 5 minutes. Stir regularly until the veggies soften and the onion turns translucent. This builds a great base for your soup. Next, add minced garlic and sauté for one more minute. Garlic brings a rich aroma that enhances the dish. Carefully pour in the low-sodium chicken broth. Stir to mix everything well. Bring the mixture to a rolling boil. Then, add the canned diced tomatoes with their juice. Return the browned chicken to the pot. Also, add Italian seasoning and red pepper flakes if you like heat. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes. This allows all the flavors to meld together nicely. After 20 minutes, stir in chopped kale or Swiss chard along with the cannellini beans. Cook for another 5 minutes. This helps the greens become tender but still colorful. Taste the soup and adjust the seasoning with sea salt and freshly ground black pepper. Ladle the hot soup into bowls. Garnish with fresh basil leaves for flavor. Serve each bowl with a sprinkle of grated Parmesan cheese on top. Enjoy your hearty Tuscan Chicken Soup! - To keep your chicken juicy, cook it until it's just browned. Don’t overcook it. - When sautéing your veggies, stir them often. This helps them stay crisp and bright. - To boost flavor, try adding a pinch of smoked paprika or thyme. They add depth. - Pair this soup with warm crusty bread. A side salad also complements the dish well. - Serve the soup in deep bowls for a hearty look. It feels cozy and inviting. - Garnish with fresh basil and a sprinkle of Parmesan. This adds color and flavor. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor to the soup. Add it just before serving to maintain its aroma and taste. Adjust the Heat: If you prefer a spicier soup, feel free to increase the amount of red pepper flakes or even add a dash of hot sauce. Customize Your Greens: Don't have kale or Swiss chard? Spinach or collard greens can be excellent substitutes that provide similar nutrition. Leftover Magic: This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in the fridge for up to three days. {{image_4}} For a twist on Tuscan Chicken Soup, try different proteins. You can use turkey or sausage instead of chicken. Both options add unique flavors. You can also customize the veggies. Swap in zucchini, bell peppers, or spinach. Each change brings new tastes to the soup. Making this soup gluten-free is easy. Just ensure your broth is gluten-free. Use gluten-free noodles for extra heartiness if you like. For a vegan version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. You can skip the cheese or use a vegan alternative. To add an international flair, try new herbs or spices. For a Mexican twist, add cumin and cilantro. For Indian flavors, use curry powder and fresh ginger. You can find regional variations of Tuscan Chicken Soup, too. In some places, they add lemon zest for brightness. Others may include different beans or even grains like farro. Each region has its own take, making it fun to explore. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal the container and place it in the fridge. Enjoy the soup within 3 to 4 days for best taste. For freezing, use freezer-safe containers or zip-top bags. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When ready to eat, move the soup to the fridge overnight to thaw. Reheat in a pot over medium heat. Stir often to keep it from sticking. You can also use the microwave. Heat in short bursts and stir in between. This helps keep the flavors strong and the texture nice. You can serve this soup with many sides. Here are some great options: - Crusty bread: A warm, fresh loaf pairs well with the soup. - Salad: A simple green salad adds freshness. Try a Caesar or garden salad. - Cheese: Offer a cheese plate with Italian cheeses like mozzarella or Parmigiano-Reggiano. - Olive oil: Drizzle high-quality olive oil on the bread for extra flavor. Yes, you can! Here’s how to adapt the recipe for a slow cooker: - Brown the chicken: Start by browning the chicken in a pan, then add it to the slow cooker. - Add veggies: Place all the chopped vegetables and spices in the slow cooker. - Pour in liquids: Add the chicken broth and tomatoes last. - Cook time: Set your slow cooker on low for 6-8 hours or high for 3-4 hours. - Add greens: Stir in the kale and beans during the last 30 minutes of cooking. Tuscan chicken soup lasts about 3-4 days in the fridge. Here are some tips: - Cool down: Let the soup cool to room temperature before storing. - Use airtight containers: This keeps the soup fresh and prevents spills. - Check for spoilage: If it smells off or looks different, discard it. Yes, you can add beans for extra protein and fiber. The best beans to use are: - Cannellini beans: They are creamy and blend well with the soup. - Chickpeas: These can add a nice texture and flavor. - Black beans: They offer a different taste and are hearty. To incorporate them, just add the drained beans in the last few minutes of cooking. This blog post covers making Tuscan Chicken Soup from start to finish. We discussed key ingredients, including chicken and veggies, and reviewed essential equipment. The step-by-step guide ensures perfect preparation and cooking. I shared tips for enhancing flavor and different variations for dietary needs. Proper storage and reheating methods keep your soup tasting fresh. In summary, this soup is easy to make, nutritious, and customizable. Try different ingredients to find your favorite version! Enjoy your cooking adventure!

Tuscan Chicken Soup

A hearty and flavorful soup featuring tender chicken, vegetables, and beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes, with juice
  • 1 cup kale or Swiss chard, stems removed and roughly chopped
  • 1 tablespoon Italian seasoning blend
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste sea salt and freshly ground black pepper
  • 1 cup canned cannellini beans, drained and rinsed
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. When the oil is shimmering, add the diced chicken, seasoning with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides. Remove the chicken from the pot and set it aside on a plate.
  • In the same pot, add the chopped onion, diced carrots, and celery. Sauté the mixture for about 5 minutes, stirring regularly, until the vegetables start to soften and the onion becomes translucent. Add in the minced garlic and sauté for an additional minute until fragrant and golden.
  • Carefully pour in the chicken broth, stirring to combine. Bring the mixture to a rolling boil. Next, add the canned diced tomatoes (with their juice), the browned chicken, Italian seasoning, and red pepper flakes if you enjoy a bit of spice.
  • Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
  • After 20 minutes, stir in the chopped kale or Swiss chard along with the cannellini beans. Continue to cook for an additional 5 minutes, or until the greens are wilted and tender but still vibrant in color.
  • Taste the soup and adjust seasoning with sea salt and freshly ground black pepper as necessary.
  • Ladle the hot soup into bowls, garnishing with fresh basil leaves for a burst of flavor and aroma. Serve each bowl with a generous sprinkle of grated Parmesan cheese on top for that authentic Italian finish.

Notes

Accompany the soup with warm crusty bread for a comforting meal. Consider adding a drizzle of high-quality olive oil just before serving for an extra touch of richness.
Keyword chicken, comfort food, Italian, soup