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To make a great Tuscan Chicken Soup, you need simple, fresh ingredients. First, you’ll want chicken thighs. They add rich flavor and stay tender. The low-sodium chicken broth gives the soup a hearty base. Diced tomatoes add sweetness and texture.

Tuscan Chicken Soup

Warm up your evenings with a bowl of Tuscan Chicken Soup, a flavorful and hearty comfort dish that's perfect for any occasion! This soup features tender chicken, vibrant vegetables, and aromatic herbs, making it a delightful meal for family and friends. Discover essential ingredients, step-by-step preparation, and creative variations to keep your meals exciting. Click through to explore the full recipe and indulge in this delicious dish today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

4 cups low-sodium chicken broth

2 cups diced tomatoes (canned or fresh)

1 large onion, finely chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 can (15 oz) cannellini beans, drained and rinsed

2 cups fresh kale or spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil or parsley for garnish

Grated Parmesan cheese (optional) for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5-7 minutes or until the onions become translucent and the vegetables soften.

    Stir in the minced garlic, red pepper flakes, oregano, and basil. Cook for an additional 1-2 minutes until fragrant.

      Add the chicken thighs to the pot, followed by the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

        Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender. Remove the chicken thighs and place them on a cutting board.

          While the chicken cools, add the cannellini beans and kale (or spinach) to the soup. Stir to combine and simmer for an additional 5-10 minutes until the greens are wilted and the beans are heated through.

            Shred the chicken using two forks and return the shredded meat to the pot. Stir everything together, and season with salt and pepper to taste.

              Allow the soup to simmer for another few minutes to meld the flavors.

                Prep Time: 15 min | Total Time: 45 min | Servings: 6

                  - Presentation Tips: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with a sprinkle of grated Parmesan cheese on top and some crusty bread on the side for a heartier meal.