Recipe Idea: Tuscan Chicken Soup Made With Leftovers
Hi. It’s Lois at Recipe Idea Shop, telling you about some light and delicious, Tuscan Chicken Soup.
Do you have left-over chicken that you don’t know what to do with? Make soup! I made this delicious Tuscan Chicken Soup for lunch yesterday. The broth was light and flavorful and the veggies were crisp and scrumptious. I especially like to use leftover roasted rotisserie chicken. My local grocery store has terrific roasted chicken. I have also used canned chicken and it works great, too.
This is a quick, light one-pot meal. Perfect for lunch or supper. If you would like a little more flavor, add one-quarter cup of chopped fresh basil when you add the spinach. Yum! Add some French Bread or a Green Salad and call it a meal.
Read on for recipe and nutrition…
- 2 tablespoons olive oil
- 2 cups cooked chicken, diced
- 1 clove garlic, minced
- 1 medium yellow onion, chopped
- 2 14-ounce cans of chicken broth
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 14.5-ounce can of cannellini beans (or any white bean), drained and rinsed
- 2 small zucchinis, cubed
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 bay leaf
- 2 cups spinach, packed, rinsed and torn (or collards or kale)
- Cook the garlic and onion in the oil until the onion is transparent.
- Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
- Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted. Serve immediately.