Creamy Tuscan Chicken Soup
This hearty and creamy Tuscan chicken soup blends tender shredded chicken, sundried tomatoes, navy beans, and frozen kale in a flavorful herb broth for a comforting one-pot meal.
Equipment
- 1 Pot pressure cooker or regular heavy pot
Ingredients
Main ingredients
- 1 tablespoon Oil
- 1 Small sweet onion diced
- 0.25 cup Sundried tomatoes chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon 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 tablespoon Sundried tomato pesto
Instructions
Instructions
- Heat oil in pot over medium heat. Add diced sweet onion and sauté until translucent, about 5 minutes.
- Add chopped sundried tomatoes, salt, pepper, oregano, thyme, onion powder, garlic powder, and Italian seasoning. Cook for 2 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken stock and water while stirring to prevent lumps.
- Add chicken breasts. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Stir in frozen kale and heavy cream. Simmer for 5-10 minutes until kale is tender and soup is heated through.
- Adjust seasoning if needed. Serve hot topped with grated parmesan.
Notes
Top with parmesan cheese for best flavor. For freezing, omit cream and add later during reheating.