Description
A creamy, tomato-forward chicken soup inspired by Tuscan flavors, featuring tender chicken, vibrant greens, and vegetables simmered in a rich broth.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups chopped kale or spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
- Crusty bread or garlic bread for serving (optional)
- Freshly ground black pepper or a drizzle of olive oil for serving (optional)
Instructions
- Sauté the mirepoix: Heat a large pot over medium heat and add a drizzle of olive oil. Add the chopped onions, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Brown the chicken: Nestle the chicken breasts into the pot and cook until browned on both sides, about 3–4 minutes per side.
- Simmer with broth and tomatoes: Pour in the chicken broth and the can of diced tomatoes. Sprinkle in the Italian seasoning, and season with salt and pepper. Bring everything to a simmer.
- Cook and shred the chicken: Cook for 20–25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
- Finish the soup: Return the shredded chicken to the pot and stir in the chopped kale or spinach and heavy cream. Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed.
- Serve warm: Serve warm with crusty bread or your preferred sides. Season with extra salt and pepper to taste.
Notes
For lighter alternatives, use half-and-half or coconut milk. Adjust seasoning to taste at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian