Description
This Hearty Tuscan Chicken Soup is a comforting and flavorful Italian-inspired dish featuring tender chicken, fresh vegetables, herbs, and pasta in a savory broth. Perfect for a warming main course, this soup combines wholesome ingredients with simple stovetop preparation for a nutritious and satisfying meal.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Other Ingredients
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add Vegetables and Herbs: Stir in sliced carrots, celery, dried thyme, rosemary, oregano, black pepper, and salt. Cook together for an additional 2 minutes to release flavors.
- Add Liquids and Chicken: Pour in chicken broth and diced tomatoes with their juice. Add the chicken breasts or thighs to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- Simmer Chicken: Allow the soup to simmer for 20 minutes or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the cooked chicken pieces from the pot, shred them into bite-sized pieces using two forks, then return the shredded chicken back into the soup.
- Cook Pasta: Add the small pasta to the simmering soup. Cook according to the pasta package instructions—typically about 8-10 minutes—until the pasta is tender.
- Add Greens: Stir in the chopped fresh spinach or kale and cook for 2 minutes until the greens are wilted and incorporated into the soup.
- Finish and Serve: Remove the pot from the heat. Sprinkle grated Parmesan cheese and chopped fresh parsley on top. Serve the soup hot for a comforting meal.
Notes
- For richer flavor, use bone-in chicken and remove the bones after cooking the soup.
- To make this soup gluten-free, substitute the pasta with rice or quinoa.
- Add a pinch of red pepper flakes to introduce a subtle heat if desired.
