Tuscan Chicken Soup Recipe
A hearty and creamy Tuscan Chicken Soup packed with vegetables, kale, and tender shredded chicken, perfect for a comforting meal.
Ingredients
Protein
- 1 piece rotisserie chicken, shredded about 3 cups of shredded chicken
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 large zucchini, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth low-sodium preferred
- 1 bunch fresh kale, stems removed and leaves chopped about 4 cups
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- to taste none Salt and black pepper
- 1 tablespoon fresh parsley, chopped for garnish
- 1 tablespoon grated Parmesan cheese (optional) for garnish
Instructions
- Shred the cooked chicken and prepare vegetables.
- Sauté onion, garlic, carrots, and zucchini until tender.
- Add broth, tomatoes, Italian seasoning, and red pepper flakes; bring to a boil.
- Simmer for 15 minutes, then add kale and cooked chicken; cook 10 more minutes.
- Stir in heavy cream, season with salt and pepper, and cook 3 minutes. Garnish and serve.
Notes
For a thicker soup, simmer a few extra minutes to reduce.