Tuscan Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 can (15 oz) white beans, rinsed and drained
02 -
2 tbsp olive oil
03 -
1 medium onion, diced
04 -
1 lb chicken breasts, skinless and boneless
05 -
2 large carrots, chopped
06 -
4 cups broth made from chicken
07 -
Salt and pepper, as needed
08 -
2 cups spinach, fresh
09 -
2 garlic cloves, finely chopped
10 -
Parsley, fresh and chopped (for topping)
11 -
Crusty bread (for dipping or sides)
→ Herbs and Spices
12 -
½ tsp flakes of red pepper
13 -
1 tsp dried thyme
14 -
1 tsp oregano, dried
# Instructions:
01 -
Warm the oil in a big pot over medium. Toss in the onion and carrots, cooking 5-7 minutes until the onion’s soft and clear.
02 -
Stir in the garlic and let it cook for about a minute. Sprinkle in thyme, oregano, red pepper flakes, salt, and pepper.
03 -
Pour in the broth along with the chicken breasts. Bring it all to a slow boil, then lower the heat. Simmer for 20 minutes, covering the pot, until the chicken’s fully done.
04 -
Remove the chicken from the pot. Use two forks to shred it into pieces, then toss it back into the pot.
05 -
Mix in the beans and spinach. Let it all gently cook for 5 minutes, just until the spinach wilts and everything is warmed up.
06 -
Taste and adjust the salt or pepper if you need to. Serve hot, topped with parsley, and have some crusty bread on the side for dipping.
# Notes:
01 -
This cozy, comforting soup blends chicken, veggies, and white beans, and it all comes together in about 40 minutes!