Description
This Tuscan Chicken Soup is a hearty and flavorful dish inspired by the rustic cuisine of Italy. Made with tender shredded chicken, white beans, spinach, and a rich herb-infused broth, this soup is both nutritious and comforting. Ready in just 30 minutes, it’s perfect for a quick, satisfying meal that feels like it’s been simmering all day. Serve it with crusty bread for a complete and delicious experience.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (15-ounce) can white beans (such as cannellini), drained and rinsed
- 2 cups fresh spinach
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots. Sauté for 5–7 minutes, until the onion is translucent and the carrots are softened.
- Add Garlic and Seasonings
- Stir in the minced garlic, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Cook for another minute until fragrant.
- Cook the Chicken
- Place the chicken breasts in the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and let it cook for about 20 minutes, until the chicken is fully cooked.
- Shred the Chicken
- Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Add Beans and Spinach
- Stir in the white beans and fresh spinach. Simmer for an additional 5 minutes until the spinach wilts.
- Adjust Seasoning and Serve
- Taste the soup and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Notes
- If you want a thicker soup, mash some of the white beans before adding them to the pot.
- For a creamier version, stir in ½ cup of heavy cream or coconut milk before serving.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If reheating, add a splash of broth or water to maintain the desired consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Italian