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. At times, I have used canned chicken and it works wonderfully.
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.
I know you’re gonna love this easy meal.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
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.
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