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tuscan chicken soup cooking in pot with wooden spoon on side

Tuscan Chicken Soup

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5 from 1 review

A delicious creamy soup that is the perfect mix of comfort and feel-good nourishment! 

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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

18 ounce jarred sun-dried tomatoes packed in oil and julienned, drained

34 skinless, boneless chicken breasts, or 4 cups of shredded rotisserie chicken

4 cups chicken stock or chicken broth

114 ounce or 28 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)

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

  1. You can replace chicken with 1 can of cannelloni beans, norther beans, or white beans.
  2. If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme instead. 
  3. You can replace fresh thyme with 4 sprigs of fresh oregano.
  4. 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