Tuscan Chicken Soup

Tuscan Chicken Soup, made with leftovers.


  • 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; you can substitute collards or kale)


  1. Cook the garlic and onion in the oil until the onion is transparent.
  2. Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
  3. Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted. Serve immediately.
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