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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

  • Yield: 4 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)

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. 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. Ladle soup into bowls; top each serving with cheese.

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
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Tuscan Chicken Soup recipe

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