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Benjamin

Healthy Tuscan Chicken Soup: A Flavorful Low-Carb Option

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Sauté the Aromatics
  2. 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.
  3. Add Garlic and Seasonings
  4. Stir in the minced garlic, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Cook for another minute until fragrant.
  5. Cook the Chicken
  6. 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.
  7. Shred the Chicken
  8. Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  9. Add Beans and Spinach
  10. Stir in the white beans and fresh spinach. Simmer for an additional 5 minutes until the spinach wilts.
  11. Adjust Seasoning and Serve
  12. 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.

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