Tuscan Chicken Soup
A hearty and flavorful soup combining tender chicken, vegetables, and Italian herbs in a creamy broth.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounce) diced tomatoes
- 1 can (14.5 ounce) cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste Salt
- Black pepper to taste Black pepper
- 1 cup carrots, sliced
- 2 stalks celery, chopped
Instructions
- Cook chicken breasts in a pot until browned, then shred and set aside.
- Sauté onion and garlic in the same pot until translucent.
- Add broth, tomatoes, beans, carrots, and celery; simmer until vegetables are tender.
- Return shredded chicken to the pot, add spinach and herbs, then simmer briefly.
- Stir in heavy cream and Parmesan, season with salt and pepper, then serve hot.
Notes
For a creamier texture, add more heavy cream or Parmesan cheese as desired.