Tuscan Chicken Soup Recipe
A hearty and creamy Tuscan chicken soup packed with vegetables, kale, and tender shredded chicken, perfect for a comforting meal.
Ingredients
Protein
- 1 rotisserie chicken rotisserie chicken, shredded (about 3 cups of shredded chicken)
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 1 large zucchini (diced)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 4 cups chicken broth (low-sodium preferred)
- 1 bunch fresh kale (stems removed and leaves chopped (about 4 cups))
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- to taste salt and black pepper
- 1 tablespoon fresh parsley (chopped, for garnish)
- 1 tablespoon grated Parmesan cheese (optional, for garnish)
Instructions
- Shred the chicken and prepare vegetables.
- Sauté onion, garlic, carrots, and zucchini until tender.
- Add broth, tomatoes, and seasonings; bring to a boil and simmer for 15 minutes.
- Stir in kale and cooked chicken; simmer for 10 minutes.
- Pour in heavy cream, heat through, then season with salt and pepper. Garnish and serve.
Notes
For a thicker soup, simmer a bit longer to reduce the broth.