zuppa tuscana with chicken
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!
No Image
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
8 +
Ingredients
- 2 pounds chicken breasts, boneless and skinless
- 2 pounds red potatoes, sliced and halved
- 1 quart heavy cream (aprox. amount)
- 4 - chicken bullion cubes
- 10 cups water
- 4 cloves garlic, minced
- 1 pound bacon
- 2 small white onions, chopped
- 2 large bunches of kale, or spinach
How To Make zuppa tuscana with chicken
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Step 1Fry bacon crispy, crumble and set aside.
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Step 2Add garlic, onion and chicken to bacon grease and sauté until chicken is done.
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Step 3In a large stock pot, add water and bullion and bring to a boil.
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Step 4Add potatoes to boiling water and boil until potatoes are soft.
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Step 5Shred chicken and add chicken, sautéed garlic and onions with the bacon drippings into the stock pot.
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Step 6Add 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.
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Step 7After the desired consistency is reached, add spinach or kale and allow to wilt.
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Step 8Remove from heat and enjoy! I served this with garlic bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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