tuscan chicken soup

Name: Tuscan Chicken Soup
Prep time: 30 min
Cook time: 15 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/2 pound(s) boneless, skinless chicken breast; 1 teaspoon(s) crushed dried rosemary; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 4 teaspoon(s) olive oil; 4 teaspoon(s) minced garlic; 1 quart(s) chicken broth; 1 can(s) (16 oz.) cannelloni beans, rinsed and drained; 1 jar(s) (7 oz.) roasted red peppers, drained and chopped; 1 package(s) baby spinach

(1 RATING)

55 Pinches 2 Photos

Karen Blackmon

Gallatin, TN

Updated on Apr 17, 2012

I have been making this recipe since I saw a demonstration on Nov 10, 2009. I have to give credit to Talk of the Town here in Nashville.

Rate

prep time 30 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 1/2 pounds boneless, skinless chicken breast
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil
4 teaspoons minced garlic
1 quart chicken broth
1 can (16 oz.) cannelloni beans, rinsed and drained
1 jar (7 oz.) roasted red peppers, drained and chopped
1 package baby spinach

How To Make tuscan chicken soup

Step 1

Cut chicken into 1-inch pieces. Combine rosemary, salt and pepper. Toss to coat. Brown in heated olive oil in a large nonstick skillet over medium–high heat for 3 minutes. Add garlic, sauté one minute longer. Add chicken broth, beans & roasted bell peppers, bring to a boil. Reduce heat & simmer for 10 minutes until chicken cooked through. Stir in spinach & simmer one more minute. *If a do-ahead, stir in spinach after reheated & piping hot, then serve.
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