bcmom's kitchen

bcmom's kitchen

Tuesday, January 12, 2016

Tuscan Chicken Soup

When I saw the recipe for Tuscan Chicken Stew on South Your Mouth, I knew I had to try it.  It just looked so good.   Of course, I didn't quite follow the original recipe, but I did use basically the same ingredients, and I kept all the seasonings the same.  I think it turned out great.

This soup is sure to become a favorite around here. I will definitely be making it again. It's super flavorful and easy to make.

Tuscan Chicken Soup
adapted from South Your Mouth

  • 1-2 T olive oil
  • 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 stalks celery, diced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/2 tsp. Italian seasoning
  • 1/4 to 1/2 tsp. red pepper flakes
  • 3 carrots, diced
  • 5 medium potatoes, diced
  • 1 15-oz. can great northern beans, drained and rinsed
  • 1 15-oz. can diced tomatoes
  • 4 cups chicken broth
  • 2 cups water
  • 1 bay leaf
  1. Heat oil in large Dutch oven (6 quart); add chicken and cook for 2-3 minutes.  Add onion, garlic, and celery; cook until chicken is no longer pink and vegetables are soft, stirring frequently.  Add seasonings and cook for a few minutes until fragrant.  Stir in carrots, potatoes, beans, and tomatoes and then add broth, water and bay leaf.
  2. Bring to a boil; reduce heat and simmer for 45 minutes with lid slightly cracked, stirring occasionally.  Add additional salt and pepper to taste.  Cook a few minutes longer if needed, until carrots and potatoes are done.

I made this soup one day and then reheated it the next.  I think all soups get better when you reheat them, and some absolutely have to be made a day before you want to eat it.  I think this one would be good either way.   I made fresh cornbread to go with the soup, which was really good.  It would also be good with some nice crusty bread.

I used the1/2 tsp. red pepper flakes, and the soup had a nice kick to it.  My husband, who does not like his food very spicy at all, didn't complain and really liked the soup, but if you don't like a lot of spice you'll probably want to cut the measurement down to 1/4 tsp. - at least the first time.

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