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Shredded Chicken Tuscan Soup (Hearty & Flavorful)

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A rustic Italian-style chicken soup with white beans, vegetables, and kale simmered in a savory broth. Comforting, nourishing, and full of Tuscan flavor.

Ingredients

Scale

  • 1 lb boneless, skinless chicken thighs or breasts, cubed

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1½ tsp fresh rosemary (or ½ tsp dried)

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 6 cups chicken broth

  • 1½ cups canned cannellini beans, drained and rinsed

  • 3 cups chopped Tuscan kale

  • Salt and pepper to taste

  • Optional: 2 tbsp tomato paste or ½ cup diced tomatoes

  • Optional: Parmesan cheese, lemon wedges, red pepper flakes

Instructions

  • Heat olive oil in a large pot. Sauté onion, carrot, and celery for 6–8 minutes.

  • Stir in garlic, rosemary, and thyme. Add chicken and cook until browned.

  • Add tomato paste (if using), then pour in broth. Simmer for 20–25 minutes.

  • Stir in beans and kale. Cook 10 more minutes until greens are tender.

  • Adjust seasoning, drizzle with olive oil, and serve hot with optional toppings.

Notes

  • For a vegetarian version, replace chicken with chickpeas and use vegetable broth.

  • Store leftovers in the fridge for up to 4 days.

  • Freeze in portions for quick weeknight meals.

Find it online: https://dryrecipes.com/shredded-chicken-tuscan-soup-hearty-flavorful/