Tuscan Chicken Soup

Jody Ayers

By
@jayers

Who doesn't love a nice warm bowl of comforting soup? We certainly do, especially in the cooler months. This soup was created when I had some leftover chicken that I needed to use up. What I like about it is that the recipe is so versatile. Change the spices, use zucchini instead of spinach and change the beans that you use and it's a totally different pot of soup.


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Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 Tbsp
vegetable or olive oil
1 Tbsp
butter
1/2
onion, chopped
1/2
red sweet pepper, chopped
3
celery stalks, chopped
1 c
carrots, chopped (i used baby carrots so i didn't have to peel)
2 c
chicken, cooked and chopped (i use leftover from a roasted chicken)
2 can(s)
chicken broth
2 can(s)
water
2 can(s)
white beans (cannellini, great northern or navy) drained and rinsed
1 can(s)
italian style diced tomatoes (with garlic, oregano and basil)
2 tsp
garlic herb seasoning
1 tsp
cavender's seasoning or any greek seasoning
1 tsp
dried basil
2 c
fresh baby spinach or zucchini, chopped
salt and pepper to taste

Directions Step-By-Step

1
In a large soup pot, heat oil and butter. Saute Onion, Pepper, Celery and Carrots until the vegetables begin to soften.
2
Add the chicken, broth, water, beans, tomatoes and seasonings. Simmer for at least 45-60 minutes or until veggies are soft and the flavors are well blended.
3
If adding Zucchini, add about 10-15 minutes before ready to serve. If adding Spinach, add about 5 minutes before ready to serve.
4
This soup could be made in the crockpot. Just saute the vegetables as in step 1 and then combine the vegetables and all of the other ingredients besides the spinach or zucchini in the crockpot and cook on low for about 4-6 hours. Add the zucchini about 30-45 minutes, Spinach about 10 minutes before serving. This soup also freezes well.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Regional Style: Italian