Tuscan Chicken Soup

This recipe uses many common pantry and refrigerator staples. All you have to pick up at the supermarket is fresh spinach and chicken thighs.

Yield: 4 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 30g
  • Carbohydrate: 18g
  • Fiber: 5.1g
  • Cholesterol: 97mg
  • Iron: 3.9mg
  • Sodium: 667mg
  • Calcium: 137mg

Ingredients

  • 1 cup chopped onion
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1 (6-ounce) package fresh baby spinach
  • 8 teaspoons grated fresh Parmesan cheese

Preparation

  1. 1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.
  2. 2. Ladle soup into bowls; top each serving with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tuscan Chicken Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy