Delicious Tuscan Chicken Soup Ready in 30 Minutes

Why You’ll Love This Recipe

Tuscan Chicken Soup is a quick and easy dish that brings together wholesome ingredients in a rich, flavorful broth. The combination of tender chicken, creamy white beans, fresh spinach, and savory herbs creates a comforting and nutritious meal that’s perfect for any occasion. Plus, it’s made in one pot, making cleanup a breeze.

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

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• Crusty bread (for serving)

Herbs and Spices:

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1/2 tsp red pepper flakes (adjust for spiciness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables
   Heat olive oil in a large pot over medium heat. Add the onion and diced carrots. Sauté for 5-7 minutes until the onion becomes translucent.

2. Add Garlic and Seasonings
   Add minced garlic and sauté for another minute. Stir in oregano, thyme, salt, pepper, and red pepper flakes.

3. Cook the Chicken
   Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the chicken is fully cooked.

4. Shred the Chicken
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

5. Add Beans and Spinach
   Stir in the white beans and spinach, and cook for 5 more minutes until the spinach is wilted.

6. Final Touches
   Taste the soup and adjust the seasoning as needed with more salt or pepper.

7. Serve
   Serve hot, garnished with fresh parsley and with crusty bread on the side.

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Substitute the Chicken: If you prefer, you can use thighs for a richer flavor, or substitute with leftover rotisserie chicken for convenience.

• Vegetarian Version: Swap chicken broth for vegetable broth and omit the chicken for a lighter, vegetarian alternative.

• Add More Veggies: Feel free to add zucchini, bell peppers, or even kale to enhance the soup’s nutrition and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: For longer storage, freeze the soup for up to 3 months.

• Reheating: Reheat on the stovetop over low heat. Add a little water or broth to adjust the consistency if needed.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but be sure to thaw it first for even cooking.

Can I substitute the white beans?

You can use other types of white beans like great northern or navy beans. Chickpeas or lentils are also good alternatives.

How do I store leftover soup?

Store leftover soup in the refrigerator for 3-4 days. You can also freeze it for up to 3 months.

Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like zucchini, bell peppers, or kale. Just adjust cooking times as needed.

How do I make the soup spicier?

Add more red pepper flakes or a dash of cayenne pepper to increase the heat.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute for a vegetarian version of the soup.

How can I make the soup creamier?

You can add a splash of heavy cream or coconut milk for a creamy texture.

Can I use fresh herbs instead of dried?

Yes, fresh oregano and thyme can be used in place of dried herbs. Use about 3 times the amount of fresh herbs as you would dried.

What can I serve with this soup?

Crusty bread is perfect for dipping, but you can also serve it with a side salad or a grilled cheese sandwich.

Is this soup gluten-free?

Yes, this Tuscan Chicken Soup is naturally gluten-free.

Conclusion

Tuscan Chicken Soup is a perfect dish for cozy nights when you want something hearty, flavorful, and quick to make. With simple ingredients and easy steps, this soup will become a family favorite. Whether you’re looking for a comforting meal for yourself or a crowd-pleasing dish for a group, this recipe has you covered. Enjoy!

Delicious Tuscan Chicken Soup Ready in 30 Minutes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

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Description

This Tuscan Chicken Soup is a delicious and easy-to-make comfort food. With tender chicken, savory white beans, and fresh spinach, it brings classic Italian flavors to your table in just 30 minutes. The rich broth, along with hearty vegetables, makes this soup a nutritious meal perfect for busy weeknights or cozy evenings.

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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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Herbs and Spices:

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp red pepper flakes (adjust for spiciness)

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Instructions

• Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and diced carrots. Sauté for 5-7 minutes until the onion is translucent.

• Add Garlic and Seasonings: Stir in garlic and cook for another minute. Add oregano, thyme, salt, pepper, and red pepper flakes.

• Cook the Chicken: Place chicken breasts into the pot, pour in chicken broth, and bring to a boil. Reduce heat and simmer for 20 minutes until chicken is fully cooked.

• 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 spinach. Cook for 5 more minutes until the spinach wilts.

• Final Touches: Taste and adjust seasoning with more salt or pepper if needed.

• Serve: Serve hot, garnished with fresh parsley, and crusty bread on the side.

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Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Freeze for up to 3 months for long-term storage.

• Reheating: Reheat on the stovetop over low heat, adding more broth or water if needed.