Description
This Rustic Tuscan Style Chicken Soup is a hearty and nourishing dish featuring tender shredded chicken, vibrant kale, and tender baby potatoes simmered in flavorful chicken bone broth. Enhanced with garlic, thyme, and fresh vegetables, this cozy soup captures the essence of Tuscan home cooking and is perfect for a comforting family meal.
Ingredients
Vegetables & Herbs
- 1 medium-sized sweet onion, diced
- 3 cloves garlic, minced
- 2-3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 2-3 carrots, diced ½-inch thick
- 2-3 celery stalks, large diced
- 1 ½ pounds baby potatoes of choice, halved
- 4 cups chopped green curly kale or spinach
- Fresh parsley, for garnishing
Proteins & Liquids
- 5 cups chicken bone broth
- 5 cups cooked shredded chicken (using Lazy Girl Chicken Thighs recipe)
Pantry
- 2 tablespoons olive oil
- ½ teaspoon kosher salt (+ more to taste)
Instructions
- Heat the onions: Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the diced onions and kosher salt, stirring to coat them in the oil, and cook for 3 to 5 minutes until they become translucent and fragrant.
- Add vegetables and herbs: Incorporate the diced carrots, celery, and halved baby potatoes into the pot and cook for another 2 to 3 minutes. Then add the minced garlic and thyme, stirring to combine and allowing the mixture to cook for an additional minute to release the herb and garlic aromas.
- Simmer the soup: Pour in the chicken bone broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes, or until the potatoes are fork-tender, stirring occasionally.
- Add chicken and greens: Stir in the cooked shredded chicken and chopped kale. Continue to cook for another 5 minutes or so until the kale wilts and blends well with the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve hot and enjoy your comforting rustic Tuscan chicken soup!
Notes
- You can substitute fresh thyme with dried thyme if fresh is unavailable.
- Use bone broth for enhanced flavor and nutrition; chicken broth can be a substitute.
- The kale can be replaced with spinach or other leafy greens based on preference.
- Adjust salt according to taste, especially if the broth is salted.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
- For a thicker texture, you can partially mash some potatoes before adding chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
