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Easy Tuscan Bean Chicken Soup

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


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.


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


  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