← 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.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
martin-yans-china Martin Yan's China
by Martin Yan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-masala American Masala
by Suvir Saran
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?