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Take a break with a soul-warming Tuscan Chicken Soup that mixes shredded chicken chunks, plump white beans, and garden-fresh veggies in a tasty broth. This down-home Italian country soup brings comfort with each bite, making it just right for busy weeknights or when friends come over.
I stumbled on this soup during a cold, wet fall day, and now my family asks for it all the time. When the smell of those herbs and garlic spreads through the house, everyone rushes to grab a seat at the table.
What You'll Need
- Boneless chicken breasts: Go for thick, similar-sized cuts so they cook evenly
- White beans: Cannellini beans give you a smooth texture and extra protein
- Fresh spinach: Brings bright color and loads of nutrients
- Carrots and onions: They build the soup's base flavor
- Garlic cloves: Look for tight, heavy bulbs for the best taste
- Herbs and spices: Dried oregano and thyme bring that true Italian feel
Making Your Tuscan Soup
- Starting With Veggies:
- Warm olive oil in big pot over medium flame. Toss in chopped carrots and onions until they soften up. Mix in chopped garlic and spices. Look for the veggies to get slightly golden edges.
- Cooking The Chicken:
- Put chicken breasts into the seasoned liquid. Keep it at a low bubble for tenderness. Pull out when done and shred into pieces. Mix the meat back into the rich broth.
- Putting It All Together:
- Drop in beans and handfuls of spinach. Let everything come together nicely. Check and fix the seasoning. Top with some fresh herbs.
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My nonna always told me to let the soup sit for 10 minutes after cooking. It doesn't seem like much, but this little wait really lets all those flavors come together.
Perfect Pairings
This soup tastes even better with a chunk of rustic bread for soaking up the broth, a handful of grated Parmesan on top, or a little drizzle of good olive oil. Some toasted bread rubbed with garlic adds a nice crunch too.
Mix It Up
Switch things around by trying white kidney beans, throwing in some diced zucchini, or adding crumbled Italian sausage for more flavor. Want something lighter? Try swapping spinach for kale or using turkey instead of chicken.
Keeping Leftovers
Store any extra soup in the fridge for up to 4 days in a closed container. When you want more, warm it slowly on the stove, adding a bit more broth if it's too thick.
This Tuscan Chicken Soup has become what I cook when I need something reliable for family dinners or when friends drop by. It's filling and healthy all at once, which makes it extra special. The way everyone gathers around with steaming bowls, chatting and eating - that's what makes cooking worth it for me.
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Frequently Asked Questions
- → Is frozen chicken okay?
- Sure! Just defrost fully. You can do this by refrigerating overnight or soaking in cold water for a couple of hours.
- → What can I swap for white beans?
- Use great northern or navy beans. Chickpeas and lentils can also work well!
- → How long will it last?
- Store in the fridge for up to 4 days or freeze for 3 months. Add broth while reheating for the best texture.
- → Can I throw in extra veggies?
- Of course! Toss in some kale, zucchini, or bell peppers. Just add quick-cooking ones later to keep them fresh.
- → Is it naturally gluten-free?
- Yep! The soup itself is gluten-free. Just skip the bread if you're avoiding gluten.