Description
This Delicious Tuscan Chicken Soup is the perfect bowl of comfort, brimming with tender chicken, creamy white beans, fresh spinach, and fragrant Italian herbs. Ready in just 40 minutes, it’s a wholesome, hearty meal that brings the warmth of Tuscany straight to your table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 2 cups fresh spinach
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (adjust for spiciness)
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped (for garnish)
- Optional: Crusty bread, for serving
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots. Sauté for 5-7 minutes until the onion is soft and translucent.
- Add Garlic and Seasonings
- Stir in minced garlic and cook for about a minute until fragrant. Add dried oregano, thyme, red pepper flakes, salt, and pepper, and mix well.
- Cook the Chicken
- Place chicken breasts into the pot and pour in the chicken broth. Ensure the chicken is fully submerged. Bring to a boil, reduce heat, and simmer covered for about 20 minutes, or until the chicken is cooked through.
- Shred the Chicken
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Beans and Spinach
- Stir in the white beans and fresh spinach. Simmer for another 5 minutes, allowing the spinach to wilt and the beans to warm through.
- Taste and Adjust
- Taste the soup and adjust seasoning as needed with additional salt, pepper, or red pepper flakes.
- Serve
Notes
- To make the soup extra thick, mash some of the white beans before adding them to the pot.
- Use kale or Swiss chard as an alternative to spinach for a different flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup/Main Dish
- Method: Stovetop
- Cuisine: Italian