Print

Tuscan Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This rich and comforting Tuscan Chicken Soup combines tender chunks of seared chicken with sundried tomatoes, smoky paprika, and fresh Tuscan kale simmered in a flavorful chicken stock, finished with a splash of creamy heavy cream. Perfect for a quick yet hearty meal, this soup bursts with Mediterranean flavors and nourishing ingredients.

Ingredients

Main Ingredients

  • 1 Tbsp olive oil
  • 2 chicken breasts, cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1 tsp dried thyme leaves
  • 1/2 tsp smoked paprika
  • 4 cups chicken stock
  • 1/3 cup heavy cream
  • 2 cups Tuscan kale (also known as Lacinato or Dinosaur kale), chopped into 1-inch pieces
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prep the Ingredients: Start by chopping the chicken breasts into 1-inch chunks, mincing the garlic cloves, and chopping the sundried tomatoes into bite-sized pieces. This preparation ensures quick, even cooking.
  2. Heat the Olive Oil: In a large stew pot or heavy-bottomed pot, heat the olive oil over medium heat until shimmering but not smoking. This provides the base for searing the chicken.
  3. Sear the Chicken: Add the chicken chunks to the pot. Let them sit without stirring for 2 minutes to develop a golden sear, then stir and continue cooking for another 3-4 minutes, stirring frequently until the chicken is browned on all sides.
  4. Add Aromatics and Spices: Stir in the chopped sundried tomatoes, minced garlic, dried thyme, and smoked paprika. Cook this mixture for about 1 minute to release their flavors into the oil and chicken.
  5. Deglaze the Pot: Pour a splash of chicken stock into the pot, stirring and scraping the bottom with a wooden spoon to loosen any browned bits. This adds depth to the soup's flavor.
  6. Simmer the Soup: Add the remaining chicken stock and stir well. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it gently simmer for 10 minutes, allowing the flavors to meld.
  7. Prepare the Kale: While the soup simmers, wash the Tuscan kale thoroughly, remove and discard the tough stems, then chop the leaves into approximately 1-inch pieces for easy eating.
  8. Finish the Soup: After simmering, add the heavy cream and chopped kale into the pot. Stir to combine and let it simmer for an additional 3 minutes to soften the kale and enrich the soup.
  9. Season and Serve: Turn off the heat. Taste the soup and season with salt and freshly ground pepper as desired. Serve hot for a comforting, flavorful meal.

Notes

  • For a richer flavor, you can use homemade chicken stock or broth.
  • To make this soup gluten-free, ensure your chicken stock is certified gluten-free.
  • If you prefer a spicy kick, add a pinch of red pepper flakes with the dried thyme and paprika.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To make it lighter, substitute heavy cream with half-and-half or evaporated milk.

Find it online: https://cozyplatter.com/tuscan-chicken-soup-recipe/