Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for weeknight dinners.
- Nutritious: Packed with protein from chicken and beans, plus vitamins from fresh vegetables.
- Versatile: Easily adaptable with your favorite greens or beans.
- Comforting: A warm and satisfying meal that’s perfect for any time of the year.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) white beans (such as cannellini), drained and rinsed
- 2 cups fresh spinach
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (adjust for spiciness)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots. Sauté for about 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Garlic and Seasonings: Add the minced garlic and sauté for another minute until fragrant. Then, sprinkle in the dried oregano, dried thyme, salt, pepper, and red pepper flakes. Stir to combine.
- Cook the Chicken: Place the chicken breasts into the pot and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Beans and Spinach: Stir in the white beans and fresh spinach. Cook for an additional 5 minutes until the spinach is wilted and everything is heated through.
- Final Touches: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve and Enjoy: Serve hot, garnished with chopped parsley, alongside crusty bread for dipping.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein: Substitute chicken with Italian sausage or turkey for a different flavor profile.
- Greens: Replace spinach with kale or Swiss chard for a heartier texture.
- Beans: Use great northern beans or chickpeas instead of cannellini beans.
- Spice Level: Adjust the red pepper flakes to your preferred level of spiciness.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Place cooled soup in a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through, or in the microwave in 1-minute intervals, stirring in between.
FAQs
What can I use instead of chicken breasts?
You can use boneless, skinless chicken thighs for a more flavorful option, or even leftover rotisserie chicken to save time.
Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables to make it more filling.
How can I thicken the soup?
To thicken the soup, you can blend a portion of the beans before adding them to the pot, or let the soup simmer longer to reduce the liquid.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just ensure that your chicken broth and other ingredients are certified gluten-free if you have sensitivities.
Can I add pasta to this soup?
Absolutely! Adding small pasta shapes like ditalini or orzo can make the soup more hearty. Cook the pasta separately and add it to the soup just before serving to prevent it from becoming mushy.
How do I make the soup spicier?
Increase the amount of red pepper flakes or add a diced jalapeño when sautéing the vegetables for extra heat.
Can I use canned spinach?
Fresh spinach is recommended for the best texture and flavor, but in a pinch, you can use canned spinach. Be sure to drain and rinse it thoroughly before adding to the soup.
What other herbs can I use?
Fresh herbs like basil or rosemary can be added for additional flavor. Add them during the last few minutes of cooking to preserve their freshness.
How can I add more depth of flavor?
Sautéing the vegetables until they are caramelized can add a deeper flavor
Delicious Tuscan Chicken Soup Ready in 30 Minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This delicious Tuscan Chicken Soup is packed with tender chicken, white beans, and fresh spinach in a rich, savory broth. Ready in just 30 minutes, it’s a perfect choice for a cozy and nutritious meal. Serve it with crusty bread for a satisfying dinner!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 2 cups fresh spinach
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrots; cook for 5–7 minutes until softened.
- Add Garlic and Seasonings: Stir in minced garlic, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 1 more minute.
- Cook the Chicken: Place chicken breasts in the pot and pour in chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot, shred it with two forks, then return it to the soup.
- Add Beans and Spinach: Stir in white beans and fresh spinach. Let simmer for 5 minutes until spinach is wilted.
- Final Touches: Adjust seasoning to taste.
- Serve and Enjoy: Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Swap chicken breasts for chicken thighs for extra tenderness.
- Make it vegetarian by using vegetable broth and replacing chicken with more beans.
- Adjust the spice level by increasing or decreasing the red pepper flakes.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
