What is Tuscan chicken made of?

While there are lots of ways to make Tuscan chicken, in our recipe succulent, seasoned chicken breasts are simmered in a silky cream sauce and filled with all kinds of Italian flavors. Parmesan cheese adds deliciousness while sun-dried tomatoes add texture; onions give it an amazing depth of flavor, and the addition of kale really makes this dish shine.

How do you add richness to chicken soup?

Add an extra layer of scrumptiousness to your chicken soup by adding delectable Italian ingredients, like creamy heavy cream and roasted onion. Give it a boost with some tomato paste or mushrooms for even more flavor!

What is the origin of Tuscan chicken?

If you're in the mood for a taste of Italy, Tuscan Chicken is sure to hit the spot! This popular dish was created in Tuscany and features succulent chicken breasts smothered with creamy Parmesan sauce. The flavor-packed ingredients include spinach (or kale), mushrooms and sun-dried tomatoes - all come together perfectly creating an irresistible meal that's big on Italian flavour.

What is Tuscan style flavor?

If you're looking for a taste of Italy, Tuscan style flavoring can transport your senses to the rolling hills of Tuscany with its rich blend of aromatic herbs and spices like basil, garlic parley and oregano.

What do you eat Tuscan chicken with?

Spice up your Tuscan Chicken with some delicious side dishes! Serve it alongside a simple salad, lemon parmesan roasted broccoli and green beans for veggies. For a carb-filled treat, try cooked gluten-free pasta of choice or gluten-free garlic bread - yum!!

Tuscan Chicken Soup | Curry Girls Kitchen

Name: Tuscan Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp Extra Virgin olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 2 teaspoons Italian seasoning; 1 teaspoon Celtic sea salt; 1 teaspoon ground pepper; 1 bay leave; 4 large sprigs of fresh thyme; 5 shiitake mushrooms, sliced; 1 – 8 ounce jarred sun-dried tomatoes packed in oil and julienned, drained; 3-4 skinless, boneless chicken breasts, or 4 cups of shredded rotisserie chicken; 4 cups chicken stock or chicken broth; 1 – 14 ounce or 2 – 8 ounce jarred quartered artichoke hearts, drained; 1/4 to 1/3 cup heavy cream, or canned coconut milk; 1 ½ teaspoon Dijon mustard; 1/2 pound of Tuscan kale, de-stemmed and shredded; Garnish with shaved parmesan cheese, parmesan crisps, and red pepper flakes (optional)

Ingredients

Scale

2 tbsp Extra Virgin olive oil

1 yellow onion, diced

4 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon Celtic sea salt

1 teaspoon ground pepper

1 bay leave

4 large sprigs of fresh thyme

5 shiitake mushrooms, sliced

1 – 8 ounce jarred sun-dried tomatoes packed in oil and julienned, drained

3–4 skinless, boneless chicken breasts, or 4 cups of shredded rotisserie chicken

4 cups chicken stock or chicken broth

1 – 14 ounce or 2 – 8 ounce jarred quartered artichoke hearts, drained

1/4 to 1/3 cup heavy cream, or canned coconut milk

1 1/2 teaspoon Dijon mustard

1/2 pound of Tuscan kale, de-stemmed and shredded

Garnish with shaved parmesan cheese, parmesan crisps, and red pepper flakes (optional)

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Instructions

Heat the oil in a large saucepan. Add the onion and mushrooms and sauté covered for 5 minutes on medium heat, stirring occasionally until softened.

Add the garlic, herbs, salt, and pepper and cook for another 2 minutes. Add sundried tomatoes, chicken breasts, stock, bay leave and thyme. Bring to a boil, then simmer for 20 minutes or until chicken is cooked through.

Remove chicken and shred into large bite-size pieces. NOTE: if you are using shredded chicken from pre-cooked rotisserie chicken, simply cook the onion, mushrooms and herbs in broth for 10 minutes before continuing this recipe.

Add in the heavy cream and Dijon mustard. to the pot. Whisk until blended. Add drained artichoke hearts and cook for 5-10 minutes.

Return shredded chicken back to the pot and with the kale and cook until softened, about 5-10 minutes. Season with salt and pepper as needed. Top with shaved parmesan cheese and red pepper flakes (optional).

Notes

You can replace chicken with 1 can of cannelloni beans, norther beans, or white beans.
If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme instead.
You can replace fresh thyme with 4 sprigs of fresh oregano.
You can replace 1/4 – 1/3 cup of heavy whipping cream with 1/4-1/2 cup of full fat canned coconut milk. Use the thicker cream on top in stead of the water in the can. Place in refrigerator for 10 minutes to thicken to coconut cream.

Author: Curry Girls Kitchen
Prep Time: 10 minutes
Cook Time: 35 minutes