Sunday, October 12, 2014

Tuscan Chicken Soup

Fall weather just screams for a nice, hot bowl of soup.  Here's an easy soup to prepare using rotisserie chicken and some other really healthful ingredients.

Tuscan Chicken Soup
1 cup chopped baby carrots
1/2 medium onion, chopped
1 teaspoon minced garlic
1 can Cannellini beans (white kidney beans), 15.5 ounces
2 cups shredded chicken (I use rotisserie chicken)
3 cups chicken broth
1 tablespoon Italian seasoning
2 cups baby spinach leaves

  1. Saute carrots, onions, and garlic in 1 tablespoon extra virgin olive oil in a soup pot.  
  2. Add 1 can Cannellini beans (white kidney beans), rinsed and drained.
  3. Add 2 cups shredded chicken.  (I use rotisserie chicken)
  4. Add 3 cups chicken broth.
  5. Add 2 cups baby spinach.
  6. Add in 1 tablespoon of Italian Seasoning.  Add more if needed to suit your taste.
  7. Let simmer on stove for about 30 to 40 minutes.

Here's a link to one of my other favorite soups:

Enjoy "Soup Season"!


PS- This soup tastes even better as leftovers the next day!  

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