Description
This Tuscan Chicken Soup is a cozy, one-pot meal made with tender chicken, hearty white beans, fresh spinach, and aromatic herbs in a savory broth. It’s a quick and easy recipe that’s wholesome, satisfying, and perfect for chilly nights or busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) white beans (such as cannellini), drained and rinsed
- 2 cups fresh spinach
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions and carrots, sauté for 5–7 minutes until softened.
- Add Garlic & Seasonings: Stir in garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant.
- Cook Chicken: Add chicken breasts and pour in chicken broth. Bring to a gentle boil, reduce to a simmer, cover, and cook for about 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove chicken, shred with two forks, and return to the pot.
- Add Beans & Spinach: Stir in white beans and spinach. Simmer for another 5 minutes until spinach wilts and everything is heated through.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley and a slice of crusty bread.
Notes
- For extra richness: Use boneless chicken thighs instead of breasts.
- Vegetarian option: Swap chicken for extra beans or tofu and use vegetable broth.
- Frozen spinach substitute: Thawed and drained frozen spinach can be used in place of fresh.
- To thicken soup: Mash some beans before adding or stir in a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
