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…
Tuscan Chicken Soup
- 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
- 1/4 teaspoon black pepper
- 1/4 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.