Tuscan-Style Chicken Soup Recipe: A Healthy Twist with Turkey Bacon
This Tuscan-Style Chicken Soup Recipe features turkey bacon for a healthier twist, packed with vegetables and beans.
Equipment
- large saucepan
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 stalk celery, sliced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 4 cups good-quality chicken stock (homemade or store-bought)
- ½ tsp salt
- ½ teaspoon black pepper
- 14 oz cooked cannellini beans (drained and rinsed)
- 2 cooked skinless chicken breasts (shredded)
- 3.5 oz chopped kale
- small bunch fresh parsley, chopped
- 2 tablespoon finely grated parmesan cheese
For Serving
- Fresh thyme
- Toasted granary bread (use gluten-free bread if needed)
Instructions
Preparation Steps
- Heat olive oil in a large saucepan over medium-low heat. Add chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Stir in minced garlic and thyme. Cook for another 2 minutes.
- Add celery, carrots, and potatoes. Pour in the chicken stock, then season with salt and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Stir in the drained cannellini beans and cook for an additional 5 minutes. Add shredded chicken, stirring well to combine, and cook for 2-3 minutes.
- Stir in chopped kale and simmer for another 1-2 minutes until wilted. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme. Serve with toasted granary bread.
Nutrition
Serving: 1bowlCalories: 415kcalCarbohydrates: 54gProtein: 33gFat: 10gSaturated Fat: 3gCholesterol: 47mgSodium: 809mgPotassium: 1653mgFiber: 11gSugar: 8gCalcium: 206mgIron: 10mg
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