Tuscan Chicken Soup

Jody Ayers


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.

★★★★★ 1 vote
20 Min
1 Hr


1 Tbsp
vegetable or olive oil
1 Tbsp
onion, chopped
red sweet pepper, chopped
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)
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


1In a large soup pot, heat oil and butter. Saute Onion, Pepper, Celery and Carrots until the vegetables begin to soften.
2Add 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.
3If adding Zucchini, add about 10-15 minutes before ready to serve. If adding Spinach, add about 5 minutes before ready to serve.
4This 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