Zuppa Tuscana with Chicken

SouthernYankeeMom avatar
By Mandy Nolen
from Seguin, TX

I love the Zuppa Tuscana from Olive Garden, but my family isn't very big on Italian sausage-so I tweeked the recipe a bit to fit our family's tastes. Came out wonderful!! You can add as much spinach or kale as you want! Freezes well!

serves 8+
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients

  • 2 lb
    chicken breasts, boneless and skinless
  • 2 lb
    red potatoes, sliced and halved
  • 1 qt
    heavy cream (aprox. amount)
  • 4
    chicken bullion cubes
  • 10 c
    water
  • 4 clove
    garlic, minced
  • 1 lb
    bacon
  • 2 sm
    white onions, chopped
  • 2 lg
    bunches of kale, or spinach
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How To Make

  • 1
    Fry bacon crispy, crumble and set aside.
  • 2
    Add garlic, onion and chicken to bacon grease and sauté until chicken is done.
  • 3
    In a large stock pot, add water and bullion and bring to a boil.
  • 4
    Add potatoes to boiling water and boil until potatoes are soft.
  • 5
    Shred chicken and add chicken, sautéed garlic and onions with the bacon drippings into the stock pot.
  • 6
    Add heavy cream to the broth, boiling to thicken. Make broth as thick or thin as you want using as much or as little cream as you want. If it is not thick enough, you can whisk 4 TBS flour with 4 TBS water in a bowl and add to mixture to thicken.
  • 7
    After the desired consistency is reached, add spinach or kale and allow to wilt.
  • 8
    Remove from heat and enjoy! I served this with garlic bread!

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