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
