Tuscan Chicken Soup
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Taste and Textureherby, savory
Type of Dishchicken soup
- 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
In a large pot, sauté garlic and chili in extra virgin olive oil.
Add broth and tomatoes.
After about five minutes add potato.
Cook on a gentle boil for about 15 minutes.
Add beans, chard, carrots and celery, and simmer for a few more minutes. Don’t over cook.
Ladle into warm bowls. Finish with parsley, Parmesan, and taste for salt and pepper.
2007 Domenica Catelli