1. What is Tuscan Chicken Soup made of?

Tuscan Chicken Soup typically includes boneless chicken thighs, vegetables such as carrots, celery, and onion, cannellini beans, and kale, all simmered in a rich chicken broth with Italian seasonings. Some variations add sun-dried tomatoes or a Parmesan rind for extra flavor.

2. Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs, though chicken thighs tend to be more flavorful and juicier. If using chicken breast, be sure to cook it thoroughly and shred it for the soup.

3. How can I make Tuscan Chicken Soup dairy-free?

To make this soup dairy-free, simply omit the Parmesan rind and skip the cream or cheese topping. You can replace the cream with coconut milk for a dairy-free creamy texture.

4. Is Tuscan Chicken Soup healthy?

Yes, this soup is packed with protein from the chicken and beans, along with vitamins and minerals from the kale and other vegetables. It's a hearty yet healthy option that can easily be made lighter by adjusting ingredients like the broth and cream.

Tuscan Chicken Soup – Creamy & Hearty Recipe

Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 medium carrots, diced; 2 ribs celery, diced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth (low-sodium preferred); 1 can (15 oz) cannellini beans, drained and rinsed; 2 cups kale, chopped; 1 tsp Italian seasoning; Salt and black pepper, to taste; Red pepper flakes, optional; Parmesan rind, optional

Description

Tuscan Chicken Soup is a hearty, creamy, and flavorful dish made with tender chicken, cannellini beans, kale, and a savory broth, delivering a comforting, Italian-inspired meal perfect for cozy dinners.

Ingredients

Scale

1 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth (low-sodium preferred)
1 can (15 oz) cannellini beans, drained and rinsed
2 cups kale, chopped
1 tsp Italian seasoning
Salt and black pepper, to taste
Red pepper flakes, optional
Parmesan rind, optional

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add minced garlic and Italian seasoning, cooking for another 30-60 seconds until fragrant.
Push the vegetables to the side and add chicken thighs, searing them for 2-3 minutes on each side until lightly browned.
Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. If using, add the Parmesan rind and bring everything to a simmer.
Cover partially and simmer for 20-25 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks before returning it to the pot.
Stir in cannellini beans and chopped kale, simmering for another 5-10 minutes until the kale is tender and the soup is heated through.
Season with salt, pepper, and red pepper flakes (if using). Serve hot, topped with grated Parmesan cheese, if desired.

Notes

For a creamier soup, add ¼ cup heavy cream or coconut milk at the end of cooking.
You can substitute spinach for kale if preferred.
Use bone-in chicken thighs for a richer flavor; just remove the bones before shredding the chicken.
Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
This soup is easily customizable. Add extra vegetables like zucchini or bell peppers for more texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 28g
Cholesterol: 80mg