Description
This Italian-inspired soup features tender chicken, fresh vegetables, and a creamy broth, infused with garlic and herbs. A deliciously hearty and wholesome dish that brings a taste of Tuscany to your table.
Ingredients
For the Tuscan Chicken Soup:
- 1 rotisserie chicken, shredded (about 3 cups of chicken)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 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
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon grated Parmesan cheese (optional, for garnish)
Instructions
Start by shredding the rotisserie chicken. Remove the skin, discard the bones, and pull the meat into bite-sized pieces. This will yield about 3 cups of shredded chicken. Set the chicken aside in a bowl.
Dice the onion, carrots, and zucchini. Mince the garlic and chop the kale into small pieces, removing the tough stems.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for 3-4 minutes until the onion becomes translucent. Stir occasionally to prevent burning.
Add the minced garlic and sauté for an additional 30 seconds, just until fragrant. Be careful not to burn the garlic.
Next, add the diced carrots and zucchini to the pot. Stir the vegetables to combine, and let them cook for about 5-6 minutes until they begin to soften.
Once the vegetables have softened, pour in the chicken broth and the can of diced tomatoes (with their juices). Stir everything to combine, making sure to scrape up any flavorful bits from the bottom of the pot.
Add the dried Italian seasoning and crushed red pepper flakes (if using) to the pot. Stir again, then bring the mixture to a boil over medium-high heat.
Once the soup reaches a boil, reduce the heat to medium-low and let the soup simmer for about 15 minutes. This allows the flavors to meld and the vegetables to become tender. Stir occasionally to ensure nothing sticks to the bottom.
After the soup has simmered for about 15 minutes, add the chopped kale to the pot. Stir it into the soup and let it cook for another 5 minutes until the kale has wilted down and softened.
Add the shredded rotisserie chicken to the soup. Stir it in, and let the soup simmer for an additional 5-7 minutes, ensuring the chicken is heated through.
Pour in the heavy cream, stirring it into the soup. The cream will add a rich, velvety texture to the broth, making it even more comforting and smooth. Let the soup cook for 2-3 more minutes until the cream is fully incorporated and the soup is heated through.
Taste the soup and adjust the seasoning, adding salt and pepper to taste. If you prefer a thicker consistency, you can let the soup simmer for a few more minutes, allowing it to reduce slightly.
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve the soup hot with some crusty bread or crackers on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280-320 kcal
- Fat: 14-18g
- Carbohydrates: 20-24g