Tuscan-Style Chicken Soup Recipe: A Cozy Classic in Under 1 Hour
Short introduction
Tuscan-Style Chicken Soup is a warm and hearty dish that brings the taste of Italy right to your kitchen. Packed with fresh vegetables, tender chicken, and comforting beans, it’s a meal that nourishes both body and soul. This soup is perfect for chilly days, or anytime you crave something simple yet fulfilling.
Why you’ll love it
This soup offers several benefits that make it a must-try. First, it’s a complete meal in a bowl, filled with protein, fiber, and vitamins from the veggies. The use of cannellini beans adds creaminess without the need for heavy cream, making it a healthier choice. It is easy to make and can be whipped up in under an hour, plus it’s perfect for meal prep. Best of all, you can customize it to your taste!
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 celery stalk, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ tsp black pepper
- 14 oz (400g) cooked cannellini beans, drained and rinsed
- 2 cooked, skinless chicken breasts, shredded
- 3.5 oz (100g) chopped kale
- Small bunch fresh parsley, chopped
- 2 tbsp finely grated Parmesan cheese
- Fresh thyme for garnish
- Toasted granary bread (use gluten-free bread if needed)
Substitutions & key variations
If you’re out of an ingredient, here are some easy substitutions:
- Chicken: Use leftover rotisserie chicken or shredded turkey instead of chicken breasts.
- Beans: Any white beans, like navy beans or chickpeas, can replace cannellini beans.
- Kale: Substitute with spinach or Swiss chard for a different green.
- Stock: Vegetable broth or water can be used for a lighter version.
Step-by-step
Step 1: Sauté the Onion
Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
Step 2: Add Garlic and Thyme
Stir in the minced garlic and thyme. Cook for another 2 minutes to release the flavors.
Step 3: Add Vegetables and Stock
Add the celery, carrots, and potatoes to the pan. Pour in the chicken stock and season with salt and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 4: Incorporate Beans and Chicken
Stir in the drained cannellini beans and let them cook for an additional 5 minutes. Add the shredded chicken, stirring well to combine, and cook for another 2-3 minutes.
Step 5: Add Kale and Finish Cooking
Stir in the chopped kale and simmer for another 1-2 minutes until it’s wilted. Taste and adjust seasoning if needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with fresh parsley, grated Parmesan, and a few sprigs of fresh thyme. Serve with toasted granary bread for a complete meal.
Success tips
- Ensure that you chop all vegetables uniformly so they cook evenly.
- Don’t skip the step of sautéing the onion; this builds a solid flavor base for your soup.
- Taste as you go to get the right seasoning.
- Avoid overcooking; aim for a balance between soft vegetables and retaining some texture.
How to serve
Serve Tuscan-Style Chicken Soup hot, garnished with freshly chopped parsley, grated Parmesan cheese, and accompanied by toasted granary bread. It makes a lovely starter or a main dish paired with a simple salad.
Storage & reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until heated through. You may need to add a splash of water or broth if the soup thickens too much in the fridge.
Frequently Asked Questions
1. Can I freeze this soup?
Yes, you can freeze Tuscan-Style Chicken Soup for up to 3 months. Let it cool completely before placing it in a freezer-safe container.
2. Is it gluten-free?
The soup can easily be made gluten-free by using gluten-free bread and ensuring that the chicken stock is gluten-free.
3. How can I make it spicier?
Add a pinch of red pepper flakes or some chopped chili peppers during the sautéing step to give your soup a spicy kick.
4. Can I add other vegetables?
Yes! Feel free to add other veggies like zucchini or bell peppers. Just adjust the cooking time accordingly.
5. How do I make this vegetarian?
Replace chicken with tofu or more beans, and use vegetable broth instead of chicken stock.
Nutrition notes / equivalents
This soup is a great source of protein and fiber thanks to chicken and cannellini beans. Kale adds essential vitamins A, C, and K, making this dish not just hearty but nutritious as well.
Conclusion
Tuscan-Style Chicken Soup is a delightful addition to any meal rotation. Its warmth and flavor can brighten even the gloomiest day. Try this recipe today for a comforting bowl of goodness that your whole family will love!
For more delicious recipes and kitchen inspiration, get started today and discover what else you can create.
Links to related recipes
- Hearty Vegetable Soup
- Creamy Tomato Basil Soup
- Chicken and Rice Soup
- Lemon Chicken Orzo Soup
Tuscan-Style Chicken Soup
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 stalk celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ tsp black pepper
- 14 oz cooked cannellini beans, drained and rinsed (approximately 400g)
- 2 cooked, skinless chicken breasts, shredded
- 3.5 oz chopped kale (approximately 100g)
- 1 small bunch fresh parsley, chopped
- 2 tbsp finely grated Parmesan cheese
- 1 slice toasted granary bread (use gluten-free bread if needed)
Instructions
Preparation
- Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and thyme. Cook for another 2 minutes to release the flavors.
- Add the celery, carrots, and potatoes to the pan. Pour in the chicken stock and season with salt and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the drained cannellini beans and let them cook for an additional 5 minutes. Add the shredded chicken, stirring well to combine, and cook for another 2-3 minutes.
- Stir in the chopped kale and simmer for another 1-2 minutes until it’s wilted. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with fresh parsley, grated Parmesan, and a few sprigs of fresh thyme. Serve with toasted granary bread for a complete meal.