Description
This hearty Tuscan Chicken Soup is a comforting blend of tender shredded chicken, wholesome vegetables, cannellini beans, and kale, all simmered in a flavorful chicken broth and finished with freshly grated parmesan and parsley. Perfect for a nourishing family meal, this soup combines Italian-inspired ingredients with simple cooking techniques to create a satisfying and nutritious dish.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken breasts
- 15.5 ounces canned cannellini beans, drained and rinsed (1 can)
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 1 rib celery, sliced
- ¼ cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 2 cups chopped kale
Liquids and Oils
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
Seasonings and Herbs
- 1 teaspoon kosher salt, divided
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ cup freshly grated parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Chicken and Broth: Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring the mixture to a boil, then reduce heat to a simmer, cover the pot, and cook for 10-14 minutes until the chicken is tender and fully cooked.
- Shred Chicken and Reserve Broth: Remove the chicken from the pot and shred it using two forks. Reserve the chicken broth and set both shredded chicken and broth aside. Wipe out the pot to prepare for the next step.
- Sauté Vegetables: Place the pot back on medium heat and heat the olive oil. Add the chopped onion, carrots, and celery, cooking them until they soften, about 5-7 minutes, stirring occasionally to avoid sticking.
- Add Sun-Dried Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Cook for an additional 1-2 minutes to release their flavors into the vegetables.
- Cook Potatoes in Broth: Add diced potatoes to the pot along with the reserved chicken broth, Italian seasoning, the remaining ½ teaspoon of salt, and ground black pepper. Bring everything to a boil, then reduce to a simmer and cook until the potatoes are tender, approximately 10 minutes.
- Combine Beans, Chicken, Kale, and Cheese: Stir in the drained cannellini beans, shredded chicken, chopped kale, and ¼ cup freshly grated parmesan cheese into the soup. Continue cooking until everything is warmed through and the kale has wilted.
- Finish and Serve: Stir in the chopped fresh parsley for brightness. Serve the soup hot, garnished with extra parmesan cheese if desired for added flavor and presentation.
Notes
- Using low-sodium chicken broth helps control the salt level in the soup.
- Shredding the chicken ensures it distributes evenly throughout the soup for consistent flavor in every bite.
- If kale is unavailable, substitute with spinach or Swiss chard for a similar texture and flavor.
- For a creamier texture, a small amount of heavy cream can be added when stirring in the parmesan cheese.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
