Tuscan Style Chicken Soup: Comfort in Every Spoonful

Enjoy a warm bowl of Tuscan Style Chicken Soup, a hearty one-pot dish filled with chicken, beans, and kale that’s gluten-free and nourishing.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil or avocado oil for a lighter option
1 medium Onion finely chopped; substitute with shallots for a milder taste
3 cloves Garlic minced; fresh preferred or powdered in a pinch
1 teaspoon Fresh Thyme or dried thyme, Italian seasoning can substitute
2 stalks Celery diced; leeks can be an excellent alternative
2 medium Carrots chopped; any root vegetable can be swapped
2 medium Potatoes cubed; sweet potatoes create a healthier twist
6 cups Chicken Stock homemade is best or gluten-free bouillon when necessary
to taste Salt adjust based on the saltiness of your stock
to taste Black Pepper freshly ground recommended

For the Protein & Greens

1 can Cannellini Beans drained; can swap with chickpeas
2 cups Shredded Chicken Breasts or skinned chicken thighs/rotisserie chicken
2 cups Kale chopped; use spinach for a milder flavor

For Garnish

to taste Fresh Parsley for freshness; basil as a substitute
to taste Grated Parmesan nutritional yeast for a vegan option

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, along with thyme. Sauté for about 5 minutes until translucent and fragrant.
Stir in diced celery, chopped carrots, and cubed potatoes. Cook for an additional 5 minutes until vegetables soften slightly.
Pour in chicken stock and season with salt and black pepper. Bring to a rolling boil.
Once boiling, reduce heat to low and let it simmer uncovered for about 20 minutes.
Stir in drained cannellini beans and shredded chicken. Cook for another 5 minutes to warm the chicken through.
Stir in chopped kale, letting it wilt for about 3 minutes until tender.
Ladle the soup into bowls and garnish with parsley and Parmesan. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This soup can be made ahead; store leftovers in the fridge for up to 4 days or freeze for longer storage.

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