Tuscan Chicken Soup. Easy peasy 30-minute meal with leftover rotisserie or spatchcocked chicken. And, oh, so tasty.
Every once in awhile I pick up one of those roasted chickens at the grocery store. I love them because they are juicy and packed with flavor. And the whole chicken provides several meals for Don and me. One way I use it is in Tuscan Chicken Soup. The broth is light and flavorful and the veggies are crisp and scrumptious. If you don’t have leftover rotisserie chicken, you can use canned chicken and it works wonderfully, too.
What is Tuscan Chicken Soup?
Tuscan Chicken Soup is basically a chicken soup that includes beans, chicken and greens, in this case, spinach. This soup recipe is a quick, light one-pot meal. Perfect for lunch or supper. If you would like a little more flavor, throw in one-quarter cup of chopped fresh basil when you add the spinach. Yum! Add some French Bread and a Green Salad and call it a meal.
I know you’re gonna love this easy meal.
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Tuscan Chicken Soup Recipe
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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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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