Description
A warm and hearty Tuscan Chicken Soup, packed with chicken and vegetables. Perfect for chilly days and easy enough for beginners.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onions, carrots, and celery. Sauté until tender, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the diced chicken and cook until no longer pink.
- Pour in the chicken broth and add the diced tomatoes, oregano, and basil.
- Bring to a boil, then lower the heat and let simmer for 20 minutes.
- Stir in the kale or spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot.
Notes
Serve with freshly grated Parmesan cheese and crusty bread. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg