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.
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)
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.
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.
