Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, making it ideal for weeknight dinners.
- Nutritious: Packed with protein from the chicken and beans, along with vitamins from fresh vegetables.
- Flavorful: Aromatic herbs and spices infuse the broth with rich, savory flavors.
- Versatile: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Yellow onion, diced
- Carrots, peeled and diced
- Garlic cloves, minced
- Dried oregano
- Dried thyme
- Red pepper flakes (optional, for a bit of heat)
- Chicken broth
- Canned white beans (such as cannellini), drained and rinsed
- Fresh spinach leaves
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots, and sauté for about 5-7 minutes until the onion becomes translucent.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for an additional minute until fragrant.
- 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 and cook for about 20 minutes, or until the chicken is thoroughly cooked.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Beans and Spinach: Stir in the drained white beans and fresh spinach leaves. Simmer for an additional 5 minutes until the spinach wilts and the beans are heated through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread on the side.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein Options: Substitute chicken breasts with boneless, skinless chicken thighs for a richer flavor.
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or include chickpeas for added protein.
- Additional Vegetables: Incorporate diced zucchini, celery, or bell peppers to enhance the vegetable content.
- Leafy Greens: Replace spinach with kale or Swiss chard for a different texture and flavor.
- Herbs and Spices: Experiment with adding fresh rosemary or basil for an aromatic twist.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Place the cooled soup in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.
FAQs
What type of beans are best for Tuscan Chicken Soup?
Cannellini beans are traditional in Tuscan recipes due to their creamy texture and mild flavor. However, great northern beans or navy beans can be used as substitutes.
Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Simply shred the cooked chicken and add it to the soup during the last 5 minutes of cooking to heat through.
Is it possible to make this soup in a slow cooker?
Absolutely. Sauté the vegetables and spices as directed, then transfer them to a slow cooker along with the chicken, broth, and beans. Cook on low for 6-7 hours or high for 3-4 hours. Add the spinach during the last 30 minutes of cooking.
How can I make this soup dairy-free?
This soup is naturally dairy-free. Ensure that the broth used does not contain any dairy additives.
What can I use instead of spinach?
Kale or Swiss chard are excellent alternatives to spinach. If using kale, remove the tough stems and chop the leaves into bite-sized pieces.
How do I thicken the soup if desired?
To thicken the soup, you can mash some of the beans before adding them to the pot, or let the soup simmer longer to reduce the liquid.
Print
Tuscan Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Tuscan Chicken Soup is a rich and comforting dish that combines tender chicken, hearty white beans, and fresh spinach in a flavorful broth. Perfect for a cozy meal, this easy-to-make soup offers a blend of savory herbs, protein-packed chicken, and wholesome vegetables. Ready in under 40 minutes, it’s the ideal weeknight dinner that is also customizable to suit different tastes or dietary preferences.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (15 oz) white beans (e.g., cannellini), drained and rinsed
- 4 cups fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and carrots. Sauté for 5-7 minutes, until the onion becomes translucent.
- Add Garlic and Spices: Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for an additional minute until fragrant.
- Cook the Chicken: Add the chicken breasts to the pot and pour in chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken breasts, shred with two forks, and return the shredded chicken to the pot.
- Add Beans and Spinach: Stir in drained beans and fresh spinach leaves. Simmer for 5 minutes until spinach wilts and beans are heated through.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread.
Notes
- For a richer flavor, you can swap chicken breasts with boneless, skinless chicken thighs.
- For a vegetarian version, use vegetable broth and omit the chicken, adding more beans or chickpeas for protein.
- Feel free to add additional veggies like zucchini, celery, or bell peppers for extra nutrition.
- Replace spinach with kale or Swiss chard for a different texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
