Can I use chicken thighs instead of breasts?

Absolutely! Thighs will give you even more flavor and stay incredibly tender. Just adjust the cooking time slightly.

What if I can't find sundried tomato pesto?

You can make your own by blending sundried tomatoes with a little olive oil and garlic, or substitute with regular basil pesto.

Is this soup healthy?

Yes! It's packed with protein, vegetables, and nutrients. The cream adds richness, but you can use less if you prefer a lighter version.

Can I make this in a slow cooker?

Definitely! Brown the onions and sundried tomatoes first, then transfer everything except the cream and kale to your slow cooker. Cook on low for 6 hours, then stir in the cream and kale for the last 30 minutes.

Creamy Tuscan Chicken Soup

Name: Creamy Tuscan Chicken Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 1 tbsp oil; 1 small sweet onion; 1/4 cup chopped sundried tomatoes; 1 tsp each salt and pepper, dried oregano, thyme, onion powder, garlic powder, and Italian seasoning; 1 tbsp flour; 1 L sodium-reduced chicken stock; 1 cup water; 2 chicken breasts; 2 cups frozen kale; 1 cup heavy cream; 1 cup navy beans; 1 tbsp sundried tomato pesto; Garnish: grated parmesan cheese

Description

A rich and hearty creamy Tuscan chicken soup filled with tender chicken, sundried tomatoes, kale, beans, and a touch of pesto for comforting flavor.

Ingredients

Scale

1 tbsp oil
1 small sweet onion
1/4 cup chopped sundried tomatoes
1 tsp each salt and pepper, dried oregano, thyme, onion powder, garlic powder, and Italian seasoning
1 tbsp flour
1 L sodium-reduced chicken stock
1 cup water
2 chicken breasts
2 cups frozen kale
1 cup heavy cream
1 cup navy beans
1 tbsp sundried tomato pesto
Garnish: grated parmesan cheese

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Instructions

In a large pot, over medium heat, heat oil. Add onions and cook until they start to turn translucent, about 5 minutes.
Add sundried tomatoes and cook another minute.
Add in spices/seasonings and flour, stirring constantly for 30 seconds, or until seasoning is evenly dispersed.
Slowly pour in chicken broth, constantly stirring so flour does not clump. Add in water. Bring mixture to a boil. Gently lower in whole chicken breasts, ensuring there is enough liquid to cover. Reduce heat to medium-low and simmer for 20 minutes, or until chicken is cooked through and a meat thermometer reads 165F.
Remove chicken breasts to a cutting board. Using two forks, gently shred the chicken. Return chicken to pot.
Increase heat to medium. Pour in heavy cream, kale, beans and pesto. Simmer another 5 minutes, stirring occasionally.
Serve hot with buttered crusty bread or a side salad, garnished with grated Parmesan cheese.

Notes

Best served with crusty bread for dipping or a light side salad.

Nutrition

Serving Size: 1 bowl