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Tuscan Chicken Soup Recipe

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★★★★★

4.1 from 21 reviews

This Tuscan Chicken Soup is a hearty, Italian-inspired dish featuring tender shredded rotisserie chicken, fresh vegetables, and a rich, creamy broth infused with garlic, herbs, and a touch of heat from red pepper flakes. A warm and comforting soup perfect for any season, it combines wholesome ingredients like kale, zucchini, and carrots with savory chicken broth and a velvety finish from heavy cream.

Ingredients

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Tuscan Chicken Soup Ingredients

  • 1 rotisserie chicken, shredded (about 3 cups of chicken)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 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
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon grated Parmesan cheese (optional, for garnish)

Instructions

  1. Prepare the Ingredients: Shred the rotisserie chicken by removing skin and bones and pulling the meat into bite-sized pieces. Set aside about 3 cups. Dice the onion, carrots, and zucchini. Mince the garlic and chop the kale, removing tough stems.
  2. Sauté the Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant, careful not to burn. Add carrots and zucchini, cook for 5-6 minutes until starting to soften.
  3. Add the Broth and Tomatoes: Pour in chicken broth and undrained diced tomatoes. Stir and scrape any browned bits from the bottom of the pot. Add Italian seasoning and crushed red pepper flakes if using. Bring to a boil over medium-high heat.
  4. Simmer the Soup: Reduce heat to medium-low and let simmer for 15 minutes to meld flavors and soften vegetables. Stir occasionally.
  5. Add the Kale and Chicken: Stir in chopped kale and cook for 5 minutes until wilted. Add shredded chicken and simmer 5-7 minutes until heated through.
  6. Add the Cream: Pour in heavy cream and stir well to create a rich, velvety broth. Cook for an additional 2-3 minutes until incorporated and hot. Season with salt and pepper to taste.
  7. Serve the Soup: Ladle soup into bowls and garnish with fresh parsley and optional grated Parmesan cheese. Serve hot with crusty bread or crackers alongside.

Notes

  • Using a rotisserie chicken saves time but you can also cook and shred your own chicken breast or thighs.
  • For a spicier soup, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
  • Low-sodium chicken broth helps control saltiness; adjust seasoning at the end.
  • To make it gluten-free, verify that broth and Parmesan cheese are gluten-free certified.
  • Soups like this taste even better the next day after flavors meld.

Keywords: Tuscan chicken soup, Italian chicken soup, creamy chicken soup, kale soup, shredded rotisserie chicken soup, hearty chicken soup

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