Tuscan-Style Chicken Soup Recipe
Tuscan-Style Chicken Soup: A Hug in a Bowl!
Craving a warm, hearty meal that feels like a big cozy hug? This Tuscan-Style Chicken Soup is your answer! Packed with tender chicken, wholesome veggies, and creamy cannellini beans, it’s a one-pot wonder that delivers big flavors with minimal effort.
Perfect for busy weeknights, meal prep, or whenever you need a nourishing bowl of goodness, this soup is proof that simple ingredients can come together in the most delicious way. And the best part? It’s super customizable—go gluten-free, make it vegetarian, or even add a creamy twist.
Trust me, one spoonful of this rich, flavorful broth, and you’ll be hooked! Ready to make your kitchen smell amazing? Let’s get cooking
Tuscan-Style Chicken Soup Recipe
A hearty and comforting soup filled with vegetables, beans, and shredded chicken—perfect for warming up on a chilly day!
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Servings: 4
Calories: 415kcal
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
For Serving
- Fresh thyme
- Toasted granary bread (use gluten-free bread if needed)
Instructions
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Sauté the OnionHeat olive oil in a large saucepan over medium-low heat.Add chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
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Add Garlic and ThymeStir in minced garlic and thyme. Cook for another 2 minutes.
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Add Vegetables and StockAdd celery, carrots, and potatoes.Pour in the chicken stock, then season with salt and black pepper.Bring to a boil, then reduce heat and let simmer for 20 minutes.
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Incorporate Beans and ChickenStir in the drained cannellini beans and cook for an additional 5 minutes.Add shredded chicken, stirring well to combine, and cook for 2-3 minutes.
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Add Kale and Finish CookingStir in chopped kale and simmer for another 1-2 minutes until wilted.Taste and adjust seasoning if needed.
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Serve and GarnishLadle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme.Serve with toasted granary bread.
Nutrition
Calories: 415kcal | Carbohydrates: 54g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 809mg | Potassium: 1653mg | Fiber: 11g | Sugar: 8g | Calcium: 206mg | Iron: 10mg
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Tips & Modifications
Make it Gluten-Free
- Use gluten-free stock and serve with gluten-free bread.
Make-Ahead Instructions
- Prepare the soup in advance, let it cool, and store it in the fridge for up to 2-3 days.
- Reheat in a pot over medium heat until piping hot before serving.
Freezing Instructions
- Allow the soup to cool completely before transferring to an airtight container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge and reheat in a pot until hot.
Variations & Additions
- Thicker Soup: Stir in chunks of slightly stale bread (like in Ribollita soup) 15 minutes before the soup is done.
- Vegetarian Version: Omit the chicken, use a high-quality vegetable stock, and substitute parmesan with a vegetarian Italian-style cheese.
- Bean Swap: Use chickpeas or butter beans instead of cannellini beans.
- Extra Veggies: Add leeks, mushrooms, or your favorite vegetables.
- Creamy Twist: Stir in a splash of heavy cream and a squeeze of lemon juice for a richer texture.
