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–+ servings
Tuscan Style Chicken Soup

Tuscan Style Chicken Soup: A Cozy Bowl of Comfort

A comforting Tuscan Style Chicken Soup featuring tender chicken, creamy cannellini beans, and vibrant kale, perfect for cozy winter lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil For sautéing vegetables; substitute with any neutral oil if preferred.
  • 1 medium Onion Adds sweetness and depth of flavor; use shallots for a milder alternative.
  • 3 cloves Garlic Provides aromatic flavor; minced garlic or garlic powder can serve as a substitute.
  • 1 tablespoon Fresh Thyme Or ½ tsp dried thyme; replace with oregano for a unique twist.
  • 2 stalks Celery Adds crunch and flavor; leeks can be an alternative for a milder taste.
  • 2 medium Carrots Contributes sweetness and texture; parsnips can be swapped for extra sweetness.
  • 2 medium Potatoes Provides heartiness and structure; sweet potatoes offer a healthier option.
  • 4 cups Chicken Stock Serves as the soup base; use homemade stock for optimum flavor, or gluten-free bouillon as an alternative.
  • 1 teaspoon Salt Enhances flavor; adjust to your taste.
  • 1 teaspoon Black Pepper Enhances flavor; adjust to your taste.
For the Protein and Greens
  • 400 grams Cannellini Beans Add creaminess and protein; substitute with any white beans like navy or great northern.
  • 2 pieces Cooked Chicken Breasts The main protein source; chicken thighs are recommended for more flavor.
  • 100 grams Kale Adds nutrients and vibrant color; spinach can be used for a softer alternative.
For the Garnish
  • 2 tablespoons Fresh Parsley Adds fresh flavor and a beautiful garnish; basil can also be a lovely substitute.
  • 2 tablespoons Parmesan Provides a salty, nutty finish; nutritional yeast can be a dairy-free alternative.
For Serving
  • 4 slices Toasted Granary Bread Served alongside for a crunchy texture; opt for gluten-free alternatives if needed.

Equipment

  • Large pot

Method
 

Step-By-Step Instructions
  1. In a large pot over medium heat, warm about 2 tablespoons of olive oil. Add one chopped onion and 3 cloves of minced garlic, sautéing until the onion turns translucent and aromatic, about 3-4 minutes.
  2. Next, stir in 2 stalks of diced celery, 2 chopped carrots, and 2 diced potatoes. Sauté for approximately 5 minutes until they begin to soften and their natural sweetness is released.
  3. Pour in 4 cups of chicken stock, stirring well to combine all the ingredients. Season with salt and black pepper to taste, then bring the mixture to a gentle simmer.
  4. Once simmering, add in 1 can of drained cannellini beans and 2 cups of shredded cooked chicken. Cook for about 10 minutes.
  5. Stir in 100 grams of chopped kale into the pot, cooking for an additional 2-3 minutes until the kale wilts.
  6. Serve hot, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese, alongside toasted granary or gluten-free bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This soup can be frozen for up to 3 months in freezer-safe containers. Thaw overnight in the fridge to reheat.

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