Tuscan Chicken Soup
This Tuscan Chicken Soup is a cozy and flavorful dish perfect for Fall or Winter, packed with protein and dairy-free friendly.
Equipment
- large pot
- Blender
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 tablespoon minced garlic
- 2 large carrots peeled and sliced
- ⅓ cup diced sun-dried tomatoes
- 1 tablespoon tomato paste
- ⅓ cup white wine
- 4 cups low sodium chicken broth
- 1 15 ounce can cannellini beans drained and rinsed
- ½ cup heavy cream dairy or non-dairy
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ½ teaspoon Italian seasoning
- 1 - 1 ½ teaspoons salt start with 1 and add more as needed
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- 2 bay leaves
- 2 cups spinach
Instructions
- To a large pot or dutch oven, add in the olive oil and heat over medium heat.
- Add in the diced onion and saute for 2-3 minutes.
- Stir in the sliced carrots and saute an additional 3 or so minutes, then add in the minced garlic and cook for 1 minute.
- Add in the sun-dried tomatoes and tomato paste and saute for 1-2 minutes.
- Pour in the white wine and let simmer until it has cooked off.
- Add in the chicken broth, beans, cream and spices/salt and pepper. Leave out the bay leaves for now.
- Stir everything together, then scoop out about 1 cup worth and add to a blender. Blend until smooth, then pour back into the soup.
- Add in the chicken and bay leaves. Let simmer for at least 15 minutes.
- Discard the bay leaves, then add in the spinach and let wilt. Taste and adjust flavors as desired.
- Garnish with fresh parsley, red pepper flakes, parmesan etc. Enjoy!
Notes
If you use full sodium chicken broth, just decrease the added salt by at least half. Any kind of small white bean will work here such as navy beans.
Nutrition
Serving: 1bowlCalories: 378kcalCarbohydrates: 6gProtein: 37gFat: 23gSaturated Fat: 8gSodium: 900mgFiber: 1gSugar: 2g
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