Tuscan Style Chicken Soup

Hearty Tuscan chicken soup made with shredded chicken, cannellini beans, kale, and vegetables in a flavorful broth. This easy one-pot recipe is perfect for meal prep, weeknight dinners, or cozy winter lunches. Packed with protein, fiber, and wholesome ingredients, it’s a healthy and comforting homemade soup ready in under an hour.

This hearty and nourishing Tuscan Style Chicken Soup is packed with wholesome vegetables, tender shredded chicken, creamy cannellini beans, and vibrant kale—all simmered in a rich, flavorful broth. Finished with a sprinkle of Parmesan and fresh herbs, it’s the perfect comforting meal served with toasted bread.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh thyme or ½ tsp dried thyme
• 1 stick celery, sliced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 litre (4 cups) good-quality chicken stock (homemade preferred; use gluten-free bouillon if needed)
• ½ tsp salt
• ½ tsp black pepper
• 400 g (14 oz) cooked cannellini beans, rinsed and drained
• 2 skinless cooked chicken breasts, shredded
• 100 g (3.5 oz) kale, chopped
• Small bunch fresh parsley, chopped
• 2 tbsp finely grated Parmesan

To Serve:

• Fresh thyme sprigs
• Toasted granary bread (use gluten-free if required – Warburtons Newburn Bakehouse Seeded is a great option)

Instructions

1. Sauté the Aromatics
   Heat the olive oil in a large saucepan over low-medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
2. Add Garlic and Thyme
   Stir in the minced garlic and thyme, cooking for another 2 minutes until fragrant.
3. Cook the Vegetables
   Add the celery, carrots, and potatoes. Stir to combine, then pour in the chicken stock. Season with salt and pepper. Bring to a boil, reduce the heat, and let simmer for 20 minutes, or until vegetables are tender.
4. Add the Beans
   Stir in the drained cannellini beans and simmer for 5 minutes.
5. Finish with Chicken and Kale
   Add the shredded chicken and cook for 2–3 minutes to heat through. Stir in the kale and simmer for another 1–2 minutes until wilted. Taste and adjust seasoning if needed.
6. Serve
   Ladle into bowls and top with chopped parsley, grated Parmesan, and a sprig of fresh thyme. Serve with toasted granary bread on the side.

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Tips

• Use rotisserie or leftover roast chicken to save time.
• If making ahead, add the kale just before serving to keep its vibrant color.
• For a thicker soup, mash a few of the cannellini beans before adding them to the pot.

Variations and Substitutions

• Vegetarian version: Omit the chicken and use vegetable stock. Add more beans or cooked lentils for protein.
• Add pasta: Stir in cooked small pasta like ditalini or orzo for a heartier meal.
• Swap kale: Use spinach, Swiss chard, or cavolo nero as a substitute.
• Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce.

FAQs

Can I freeze this soup?
Yes. Let it cool completely and store in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.

Can I make it in a slow cooker?
Absolutely. Sauté the onion, garlic, and thyme first, then add everything except the kale and parsley. Cook on low for 6–7 hours, stir in the kale near the end, and finish with fresh herbs.

What’s the best kind of chicken to use?
Cooked, shredded chicken breasts work great, but thighs add more flavor and tenderness.

Serving Suggestions

• Serve with crusty granary or sourdough bread for dipping.
• Pair with a simple green salad dressed with lemon vinaigrette.
• For a full Tuscan-inspired meal, serve with olives, cheese, and a glass of white wine.

Why You’ll Love This Recipe

• Packed with protein, fiber, and nutrients
• Comforting and satisfying for chilly days
• Easy to customize to suit your taste or dietary needs
• One-pot, minimal cleanup
• Perfect for meal prep or batch cooking