I love how this Tuscan-Style Chicken Soup brings comfort and warmth with every spoonful. The tender chicken, fragrant herbs, and colorful vegetables blend perfectly in a savory broth that feels like a cozy embrace. Each time I make it, I’m reminded of rustic Italian kitchens and the joy of simple, homemade meals shared with family.
Why You’ll Love This Recipe
I enjoy this recipe because it’s hearty, flavorful, and easy to prepare. The ingredients are simple, and I can adjust them based on what I have in my kitchen. The bright vegetables and aromatic herbs make it as beautiful as it is delicious. I also like that it’s nourishing yet light enough for any season, perfect for lunch or dinner on a chilly evening.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 to 4 boneless, skinless chicken breasts (about 1 pound)
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes with Italian herbs
2 large carrots, diced
2 cups fresh spinach or kale
2 teaspoons dried oregano
2 teaspoons dried basil
1 tablespoon olive oil
Salt and pepper to taste
Directions
Step 1: Prepare the ingredients
I start by dicing the carrots, mincing the garlic, chopping the chicken into bite-sized pieces, and rinsing the greens thoroughly.
Step 2: Sauté the aromatics
In a large pot over medium heat, I warm the olive oil and sauté the garlic for about one minute until fragrant. Then I add the diced carrots and cook for five minutes until slightly softened.
Step 3: Add the chicken
I stir in the chopped chicken pieces and cook them until they’re no longer pink, which usually takes about five to seven minutes.
Step 4: Add broth and tomatoes
Once the chicken is cooked through, I pour in the chicken broth and the can of diced tomatoes. I bring everything to a simmer and let it cook for about ten minutes so the flavors blend nicely.
Step 5: Season the soup
I add oregano, basil, salt, and pepper. Then I continue to simmer the soup for another ten minutes, stirring occasionally.
Step 6: Add the greens
I stir in the spinach or kale and cook for two minutes until the greens are wilted. Then I ladle the soup into bowls and serve it hot with a piece of crusty bread.
Servings and Timing
This recipe makes about 6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Sometimes I use chicken thighs instead of chicken breasts for a richer taste. When I want more depth, I add a splash of white wine or a sprinkle of freshly grated parmesan cheese before serving. I also like to toss in small pasta or gnocchi to make the soup heartier. For a lighter version, I replace chicken broth with vegetable broth and add extra greens.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the soup on the stove over medium heat until hot, stirring occasionally. If the broth has thickened, I add a little water or chicken broth. To freeze, I let the soup cool completely, place it in freezer-safe containers, and store it for up to three months.
FAQs
What makes this Tuscan-Style Chicken Soup special?
It’s the blend of Italian herbs, tomatoes, and greens that give this soup its rich, rustic flavor.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs add a deeper flavor and stay tender during cooking.
Can I make this soup in a slow cooker?
Yes, I place all the ingredients except the greens in the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, then stir in the greens before serving.
What should I serve with this soup?
I like to serve it with crusty Italian bread or a fresh green salad for a complete meal.
Can I freeze Tuscan-Style Chicken Soup?
Yes, this soup freezes very well. I just let it cool before storing it in containers, then thaw and reheat when needed.
Conclusion
This Tuscan-Style Chicken Soup has become one of my favorite recipes for cozy evenings. The combination of tender chicken, savory herbs, and vibrant vegetables creates a perfectly balanced dish that always satisfies. It’s simple, nourishing, and full of heartwarming flavors that remind me why homemade soup is always worth the effort.
Tuscan‑Style Chicken Soup is a hearty, aromatic soup featuring tender chicken, vibrant vegetables, fragrant herbs, and a savory tomato‑broth base—perfect for cozy meals any time of year.
Ingredients
3 to 4 boneless, skinless chicken breasts (about 1 lb)
4 cloves garlic, minced
6 cups low‑sodium chicken broth
1 can (14 oz) diced tomatoes with Italian herbs
2 large carrots, diced
2 cups fresh spinach or kale
2 teaspoons dried oregano
2 teaspoons dried basil
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Dice the carrots, mince the garlic, cut the chicken into bite‑sized pieces, and rinse the greens.
In a large pot over medium heat, warm the olive oil and sauté the garlic for about one minute until fragrant. Then add the diced carrots and cook about five minutes until slightly softened.
Stir in the chopped chicken pieces and cook until no longer pink, about five to seven minutes.
Add the chicken broth and diced tomatoes (with their juices), bring the soup to a simmer, and cook for about ten minutes so flavors meld.
Season the soup with oregano, basil, salt, and pepper. Continue to simmer for another ten minutes.
Finally, stir in the spinach or kale and cook for two minutes until the greens have wilted. Serve hot, optionally with crusty bread.
Notes
Use chicken thighs instead of breasts for deeper flavor and more tender texture.
For extra richness, add a splash of white wine when adding the broth and tomatoes.
For a heartier version, stir in small pasta or gnocchi just before adding the greens.
To lighten the soup, use vegetable broth and skip the chicken—just increase the greens and vegetables.
Leftovers keep in the fridge for up to three days; freeze for up to three months.
