Tuscan Chicken Soup is a comforting and hearty dish that brings together tender chicken, creamy beans, and plenty of fresh herbs for a warm, flavorful meal. It’s packed with vegetables like kale and carrots, making it both satisfying and nourishing. The broth has a lovely rich taste that feels like a big, cozy hug in a bowl.
I love making this soup when I want something easy but still special enough to share with family. One of my favorite things to do is add a splash of lemon juice at the end—it brightens up the flavors just right. Plus, the leftovers taste even better the next day, which always makes me happy.
For serving, I like to pair Tuscan Chicken Soup with some crusty bread or garlic toast for dipping. It’s the kind of meal that fills the kitchen with wonderful smells and makes everyone feel right at home. Whenever I make this, it reminds me of relaxing evenings spent with good company and simple, delicious food.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs both work. Thighs stay juicier, but breasts are leaner. Leftover cooked chicken can also speed things up.
Cannellini Beans: These creamy white beans add texture and protein. If you don’t have them, great substitutes are navy beans or chickpeas.
Greens: Fresh spinach or kale are classic. Spinach wilts quickly and adds mild flavor, while kale is heartier with a bit of punch. Use what you prefer.
Broth: Use good quality chicken broth or stock. For a vegetarian version, swap with vegetable broth and skip the chicken or add tofu.
Italian Seasoning & Herbs: Dried Italian seasoning brings an herby base; feel free to add more fresh parsley at the end for brightness. A splash of lemon juice at the end lifts all the flavors.
How Do You Get Tender, Shredded Chicken in Soup?
Cooking the chicken right is key. Here’s how I do it:
- Place whole chicken pieces in simmering broth—not boiling—to keep meat tender.
- Simmer gently for 15-20 minutes until fully cooked but not overdone.
- Remove the chicken and shred it with two forks while it’s still warm; this gives you nice, tender strands.
- Return shredded chicken to the pot to soak up the flavors.
Cooking gently and shredding while warm prevents dry, tough meat and helps the chicken stay juicy in the soup.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for sautéing veggies and simmering soup evenly without burning.
- Chef’s knife – sharp and sturdy for chopping onions, carrots, and celery easily and safely.
- Cutting board – a stable surface for prepping all your fresh ingredients.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring without scratching.
- Two forks – for shredding the cooked chicken quickly and easily.
- Ladle – makes serving the soup neat and easy, especially with all the chunky ingredients.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to add more spice and a richer flavor when you want a heartier soup.
- Add diced potatoes or small pasta like orzo for extra body and to make the soup more filling.
- Use kale instead of spinach for a stronger, slightly bitter green that holds shape well during cooking.
- Stir in grated Parmesan cheese just before serving for a creamy, salty boost that complements the broth.
How to Make Tuscan Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3 cups fresh spinach or kale, roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon (optional, for brightness)
For Serving:
- Crusty bread or garlic toast
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes to cook, for a total of roughly 35 minutes. It’s a nice balance of quick prep and flavorful simmering to make a warming homemade soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften, about 5 to 7 minutes.
2. Add Garlic and Broth:
Add the minced garlic and cook for another minute until fragrant. Then pour in the chicken broth and bring it to a boil.
3. Cook the Chicken:
Add the whole chicken breasts or thighs to the pot. Lower the heat to a simmer and cook until the chicken is cooked through, about 15 to 20 minutes.
4. Shred the Chicken:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
5. Add Beans, Seasoning, and Greens:
Stir in the cannellini beans, dried Italian seasoning, red pepper flakes, salt, and pepper. Let it simmer for 5 minutes. Then add the chopped spinach or kale and cook until the greens have just wilted, about 2 to 3 minutes.
6. Final Touches and Serve:
Taste the soup and adjust the seasoning if needed. Stir in fresh parsley and, if you like, a squeeze of lemon juice to brighten the flavors. Serve hot with crusty bread or garlic toast on the side for dipping.
This Tuscan Chicken Soup is simple, delicious, and perfect for any day you want a cozy, healthy meal. Enjoy!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. This ensures even cooking and tender meat.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken and skip the chicken or replace it with tofu or extra beans for protein. The Italian seasoning and veggies still make it flavorful.
How Long Will Leftovers Keep?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Prepare Tuscan Chicken Soup Ahead of Time?
Yes, you can make the soup a day ahead. The flavors actually improve overnight. Just add the spinach or kale right before serving so it stays fresh and bright.
