← Back to Search Results
American, Tuscany
 Tuscan Chicken Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Making this soup in my Houston kitchen on a fall Sunday afternoon evokes memories of my time spent on a Tuscan farm. It sounds too good to be true, but these savory smells can transport you there too! Have the kids help you peel carrot and potatoes and stir. This treat can be enjoyed throughout the week in a thermos at lunch, bringing the warmth of your home to the office or school lunch table.

Ingredients

  • 2 garlic cloves, minced
  • 1 teaspoon chili flakes
  • 1 tablespoon extra virgin olive oil
  • 8 cups free-range organic chicken broth
  • 1 14.5 oz can Italian plum tomatoes, crushed
  • 2 halves or 1 full boneless skinless chicken breast cut into pieces
  • 1 medium Yukon Gold potato, diced
  • 1 can Italian white beans, chickpeas or kidney beans, drained and rinsed
  • 2-3 stalks red chard, cut into one-inch pieces tough ribs removed
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced
  • Handfull fresh Italian parsley, minced
  • Pinch salt
  • Twist pepper (for extra kick, and for garnish only)
  • Grated Parmesan cheese

Directions

The Process

1. In a large pot, sauté garlic and chili in extra virgin olive oil.

2. Add broth and tomatoes.

3. Add chicken.

4. After about five minutes add potato.

5. Cook on a gentle boil for about 15 minutes.

6. Add beans, chard, carrots and celery, and simmer for a few more minutes. Don’t over cook.

7. Ladle into warm bowls. Finish with parsley, Parmesan, and taste for salt and pepper.


© 2007 Domenica Catelli
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, and does not include grated Parmesan cheese.

264kcal (13%)
92mg (9%)
56mg (94%)
336mcg RAE (11%)
1156mg
84mg
22g
9g
3g
28g
35mg (12%)
739mg (31%)
2g (8%)
8g (12%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
the-sweet-life The Sweet Life
by Kate Zuckerman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
good-to-the-grain Good to the Grain
by Kim Boyce
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?