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Creamy Tuscan Chicken Soup

There’s no denying it, as soon as cold weather hits I become obsessed with soups. Italian Meatball, Thai Pumpkin Curry, French Onion, and Seafood Chowder are among some of my favourites.

Soup has quickly become my go-to on rushed evenings when work runs long and I can’t seem to move fast enough. I don’t know if you’ve ever experienced the “hanger” of a toddler who has had a long day at daycare and is famished by the time they get home… but it’s not fun. Tossing everything into a pot and letting it simmer is pretty much all I can get done while trying to convince a three-year-old that dinner will be ready shortly and we can’t snack on alllll the things while we wait. IFKYK.

Honestly, I think the best part of making soup is the fact it’s all contained to one pot. Less mess, less dishes, less stress! I don’t know about you, but that sounds like the best kind of meal.

What’s great about this classic creamy soup recipe is that with some simple tweaks it can take on a whole new flavour profile. Don’t like beans? Forget about them! Don’t have sundried tomatoes? Use 2 fresh plum tomatoes, seeded and chopped instead. Use turkey instead of chicken. Add spinach instead of kale… this list goes on! One thing I can’t waver on is the buttered crusty bread. It’s a must.

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Creamy Tuscan Chicken Soup

  • Author: Britt Stager
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Dinner, Lunch

Description

Move over chicken noodle soup, there’s a new bowl of deliciousness in town! This Creamy Tuscan Chicken Soup sure hits the spot on a cold winter night, when the wind is blowing and it won’t stop snowing. The chicken is perfectly poached in a creamy broth that is flavoured with Italian seasonings and sundried tomatoes. Top it off with a sprinkle of Parm and serve with a buttered crusty roll or bread.


Ingredients

Units Scale
  • 1 tbsp oil
  • 1 small sweet onion
  • 1/4 cup chopped sundried tomatoes
  • 1 tsp each salt and pepper, dried oregano, thyme, onion powder, garlic powder, and Italian seasoning
  • 1 tbsp flour
  • 1 L sodium-reduced chicken stock
  • 1 cup water
  • 2 chicken breasts
  • 2 cups frozen kale
  • 1 cup heavy cream
  • 1 cup navy beans
  • 1 tbsp sundried tomato pesto
  • Garnish: grated parmesan cheese

Instructions

  1. In a large pot, over medium heat, heat oil. Add onions and cook until they start to turn translucent, about 5 minutes.
  2. Add sundried tomatoes and cook another minute.
  3. Add in spices/seasonings and flour, stirring constantly for 30 seconds, or until seasoning is evenly dispersed.
  4. Slowly pour in chicken broth, constantly stirring so flour does not clump. Add in water. Bring mixture to a boil. Gently lower in whole chicken breasts, ensuring there is enough liquid to cover. Reduce heat to medium-low and simmer for 20 minutes, or until chicken is cooked through and a meat thermometer reads 165F.
  5. Remove chicken breasts to a cutting board. Using two forks, gently shred the chicken. Return chicken to pot.
  6. Increase heat to medium. Pour in heavy cream, kale, beans and pesto. Simmer another 5 minutes, stirring occasionally.
  7. Serve hot with buttered crusty bread or a side salad, garnished with grated Parmesan cheese.

Keywords: Tuscan Soup, Chicken Soup, 30 Minute Soups

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