Tuscan Chicken Soup
A comforting bowl of Tuscan Chicken Soup featuring tender chicken, vibrant vegetables, and a rich, creamy broth that fosters togetherness on chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing vegetables.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts (Halal-certified)
- 6 cups chicken broth (Halal-certified)
- 1 cup heavy cream or coconut milk For a lighter version.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 cups chopped kale or spinach
- for garnish Fresh parsley, chopped
- optional Freshly grated Parmesan cheese
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until they're softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Add the chicken breasts to the pot, allowing them to brown slightly for about 3-4 minutes on each side.
- Pour in the chicken broth, ensuring the chicken is fully submerged.
- Stir in the dried oregano, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Cover the pot and cook for 15 minutes or until the chicken is cooked through.
Finishing Touches
- Remove the chicken from the soup and shred it using two forks.
- Return the shredded chicken back to the pot.
- Stir in the heavy cream and your choice of kale or spinach. Cook for another 5 minutes until the greens are wilted and the soup is heated through.
Serving
- Ladle the soup into bowls, and if desired, top with a sprinkle of fresh parsley and Parmesan cheese.
- Enjoy your delightful creation!
Notes
For added flavor, consider using zucchini or bell peppers. Avoid boiling the cream to prevent curdling.