Description
Warm up your kitchen with this delightful Tuscan Chicken Soup Recipe, an Italian-inspired dish that combines nourishing ingredients for a heartwarming meal. This soup features tender shredded chicken, creamy cannellini beans, and a medley of colorful vegetables, all simmered together in a flavorful broth. Fresh herbs add aromatic depth while a splash of lemon brightens every bowl, making it perfect for cozy nights or quick lunches. Easy to prepare and customizable based on what you have on hand, this healthy comfort food is sure to become a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 6 cups chicken broth (preferably low-sodium)
- 2 cans cannellini beans, rinsed and drained
- 2 cups cooked shredded chicken
- 3 cups fresh spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté diced onion, carrots, and celery until softened (5–7 minutes).
- Add minced garlic, rosemary, and thyme; cook for another minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in cannellini beans and reduce heat to simmer for 15–20 minutes.
- Add shredded chicken and simmer for another 5–10 minutes until heated through.
- Incorporate fresh spinach and lemon juice; cook until spinach wilts.
- Season with salt, pepper, and optional red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 70mg