Tuscan Chicken Soup

$- 1 pound boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup kale or Swiss chard, chopped - 1 tablespoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup cannellini beans, drained and rinsed - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving To make this Tuscan chicken soup, you need simple, fresh ingredients. The chicken gives it a hearty base. You can use either kale or Swiss chard for greens. I love the bright colors the carrots and celery add. The tomatoes bring in a nice tang. The Italian seasoning gives it that classic Tuscan flair. You can add red pepper flakes if you want some heat. Salt and pepper help to balance all the flavors. Finally, the cannellini beans add protein and creaminess. Do not forget the fresh basil and Parmesan for garnish. This soup is packed with flavor and nutrients. Each bite warms you up and makes you feel good inside. It’s the perfect meal for a chilly day or when you need comfort. {{ingredient_image_1}} To start, heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced chicken. Cook it for about 5 to 7 minutes, stirring often. You want the chicken to turn golden brown. After it browns, take it out of the pot and set it aside. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté these for about 5 minutes. You want the veggies to soften but not brown. Then, add the minced garlic. Cook for another minute until it smells great. This mix will give your soup a rich base. Now, pour in the chicken broth. Bring it to a boil. Once boiling, add the can of diced tomatoes, with all the juice. Stir in the cooked chicken and Italian seasoning. If you like a bit of heat, add the red pepper flakes. Lower the heat and let it simmer. Cover the pot and cook for 15 to 20 minutes. This lets all the flavors blend well. After simmering, stir in the chopped kale or Swiss chard and the rinsed cannellini beans. Cook for another 5 minutes. You want the greens to wilt and become tender. Finally, season your soup with salt and pepper to taste. This is the moment to adjust flavors to your liking. Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy! To keep your Tuscan chicken soup fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. For longer storage, freeze the soup in freezer-safe bags. Lay the bags flat to save space. This soup can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. If you like a bit of heat, add red pepper flakes. Start with a small amount, about ½ teaspoon. Taste the soup as you add more. If it’s too spicy, balance it with a touch of cream or extra broth. You can also skip the flakes if you prefer a milder flavor. Want to boost the taste? Try adding fresh herbs like thyme or oregano. A splash of lemon juice brightens the soup, too. For depth, consider adding a bay leaf while it simmers. Remove it before serving. You can also mix in a bit of smoked paprika for a unique twist. Pro Tips Use Homemade Broth: For a richer flavor, try using homemade chicken broth instead of store-bought. It enhances the overall taste of the soup. Vegetable Variations: Feel free to add other vegetables like zucchini or bell peppers for extra nutrition and flavor. Just be sure to adjust cooking times accordingly. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. To freeze, let it cool completely, then transfer to airtight containers for up to 3 months. Garnish Creatively: Experiment with different garnishes such as a drizzle of balsamic glaze or a squeeze of lemon juice to add a fresh twist before serving. {{image_2}} You can change the chicken in this soup for turkey. Turkey has a light flavor and is easy to find. If you want a plant-based option, try using chickpeas or lentils. They add protein and texture, making the soup hearty. Simply replace the chicken breast with two cups of cooked chickpeas or lentils. This will keep the dish flavorful and filling. While kale and Swiss chard are great, other greens work well, too. Spinach is a soft, mild option that wilts quickly. You can also use collard greens for a more robust flavor. Just chop them and add them in the last few minutes of cooking. This keeps them bright and fresh. Other veggies like zucchini or bell peppers can add color and taste. Feel free to get creative! If you love a rich soup, you can add cream. Heavy cream or half-and-half gives it a smooth texture. For a dairy-free option, use coconut milk or cashew cream. Start with half a cup and mix it in just before serving. This adds a nice richness that makes every spoonful a treat. To keep Tuscan chicken soup fresh, store it in airtight containers. Let the soup cool to room temperature first. This helps prevent moisture buildup, which can spoil the soup. You can also use freezer bags for space-saving storage. Just remember to label them with the date. In the fridge, Tuscan chicken soup lasts about 3 to 4 days. If you freeze it, the soup can last up to 3 months. Be sure to thaw it in the fridge overnight for safe use. Always check for any off smells or changes in texture before eating. For reheating, you have a few options. The stovetop is best for even heating. Pour the soup into a pot and heat over low to medium heat. Stir often to prevent sticking. You can also use the microwave. Heat in a microwave-safe bowl, covering it loosely. Stir halfway through to ensure it warms evenly. Tuscan Chicken Soup is a warm, hearty dish. It comes from Tuscany, Italy. This soup features chicken, fresh veggies, and beans. The flavors blend well for a cozy meal. You can enjoy it on chilly days or anytime you crave comfort food. The use of kale or Swiss chard gives it a nice green touch. Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before putting it in a container. It tastes even better the next day. When you are ready to eat, heat it gently on the stove. You can also freeze it for later. If you freeze it, use it within three months for the best taste. Yes, this soup can be gluten-free. All the main ingredients are free from gluten. Just make sure to use gluten-free chicken broth. Check the label on canned tomatoes, beans, and any seasonings. This way, you can enjoy the soup without worry. To make this soup vegetarian, you can skip the chicken. Instead, use extra beans for protein. You can add more veggies like zucchini or bell peppers. Use vegetable broth in place of chicken broth. This keeps the flavors rich and tasty while making it plant-based. This blog post covered everything you need to know about Tuscan Chicken Soup. You learned the ingredients and steps for making it. I shared tips on storage and variations for your taste. You can adjust spices or try different proteins, too. In conclusion, this soup is simple, tasty, and adaptable. It can fit many diets and preferences. Now, you can enjoy a warm bowl any time!$

A hearty and flavorful soup featuring chicken, vegetables, and beans, perfect for a comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 6

Calories 300 kcal

Ingredients

1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 can (14 oz) diced tomatoes, undrained
1 cup kale or Swiss chard, chopped
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes (optional)
to taste salt and pepper
1 cup cannellini beans, drained and rinsed
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and sauté for an additional minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the diced tomatoes (with their juice), cooked chicken, Italian seasoning, and red pepper flakes if using.
Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes.
Stir in the chopped kale or Swiss chard and cannellini beans. Cook for another 5 minutes until the greens are wilted and tender.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Notes

Feel free to adjust the vegetables based on your preference.

Keyword chicken, healthy, Italian, soup