Description
Warm up your kitchen with our delightful Tuscan Chicken Soup Recipe, a vibrant Italian-inspired dish that combines shredded chicken, creamy cannellini beans, and a medley of fresh vegetables. This hearty soup is perfect for cozy nights or quick lunches, making it an ideal choice for anyone seeking healthy meal ideas. The fragrant herbs and a splash of lemon at the end provide a bright and refreshing lift, ensuring each spoonful is satisfying and nourishing. With its rustic charm and wholesome ingredients, this soup is destined to become a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 6 cups chicken broth (preferably low-sodium)
- 2 cans cannellini beans, rinsed and drained
- 2 cups cooked shredded chicken
- 3 cups fresh spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté diced onion, carrots, and celery for 5–7 minutes until softened.
- Stir in minced garlic, rosemary, and thyme; cook for an additional minute.
- Pour in chicken broth and bring to a gentle boil.
- Add cannellini beans and reduce heat to a simmer; cook for 15–20 minutes.
- Stir in shredded chicken and simmer for another 5–10 minutes.
- Add fresh spinach and lemon juice; cook just until spinach wilts.
- Season with salt, pepper, and red pepper flakes if desired before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 300
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg