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This Tuscan Chicken Soup is an easy, one-pot meal that’s perfect for just about any occasion! It’s packed with nutrients, it’s warming and cozy, and it’s easily going to be a new favorite for anyone who tries it.
Nutritional benefits of this recipe
- Chicken stock is rich in glutamine which helps to repair the gut lining which promotes better gut flora and a better immune system (over 70% of your immune system is in your gut!). It also has collagen and gelatin which are great for hair, skin, and nails.
- Chicken is high-protein, making this meal satiating and nourishing.
- Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
- Kale is rich in vitamin K, vitamin C, antioxidants, fiber, and more.
- For the healthiest noodles, I recommend buying Italian imported noodles that are organic. The regulations for wheat are much more strict in Italy, so the quality is much better. Nowadays, you can find imported noodles from Italy in most grocery stores.
Ingredients for Tuscan Chicken Soup
Chicken breast or thigh – boneless, skinless
Chicken stock
Onion – or use 2 shallots
Garlic – always use fresh garlic!
Kale
Mushrooms
Sun-dried tomatoes – feel free to use my homemade recipe! If buying store-bought, make sure it’s stored in olive oil, and I like to rinse the excess oil off.
Pasta – Use any noodles that you fancy!
Italian seasoning
Salt
Pepper
Method for Tuscan Chicken Soup
- Cut the chicken into cubes and set aside.
- Preheat an 8 quart pot to medium high heat with the avocado oil.
- While the pan is preheating, prep the onion and mushrooms as instructed.
- Once preheated, add the diced onion and mushrooms and cook for about 4-5 minutes until the onions are translucent and fragrant. Stir occasionally.
- While the onion and mushroom is cooking, prep the garlic and sun-dried tomatoes. Incorporate the minced garlic and the chopped sun-dried tomatoes and cook another minute.
- Add the cubed chicken, 1 Tbsp italian seasoning, 1 tsp salt, and 1/4 tsp black pepper and stir everything together. Add the chicken stock and another 1/2 tsp salt and turn the heat to high to bring the stock to a boil.
- Chop the kale up while you wait for it to boil.
- Once boiling, add the pasta and chopped kale and cook about 5-8 minutes until the noodles are cooked or slightly al dente (cooking time may depend on the noodle). They’ll keep cooking as the soup cools down.
- Taste test, add salt if desired, and enjoy!
- Please be sure to leave a comment and rating if you try this recipe! I would love to hear what you think.
Modifications
- Sub another protein source in place of the chicken – ground beef, lamb, chickpeas, ancient grains, etc.
- Add any other veggies you have on hand – carrots, bell pepper, fennel, bok choy, celery, etc.
- Add fresh herbs like parsley, oregano, thyme, or marjoram, or a bay leaf (remove bay leaf before eating).
- For a creamy white tuscan soup – add 1 cup heavy cream and some ricotta or you can follow my Hearty Tuscan Soup recipe instead!
Other recipes you’ll love
Veggie-Packed Chicken and Rice Soup
I hope you love this Tuscan Chicken Soup! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think and your engagement on my website allows me to continue creating recipes for you!!
PrintTuscan Chicken Soup (dairy-free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Lunch, dinner, meal prep
- Method: stovetop
- Cuisine: Italian
Ingredients
2 Tbsp avocado oil
1 small yellow onion, diced
1/2 cup chopped mushrooms
4 large garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
1 – 1.5 lb chicken breast or thigh, cut into bite-sized cubes
1 Tbsp Italian seasoning
1 1/2 tsp salt, divided
1/4 tsp black pepper
12–18 cups chicken stock, more to preference or depending on how much liquid your pasta absorbs
8 oz (1/2 lb) pasta
3 cups chopped kale
Instructions
- Cut the chicken into cubes and set aside.
- Preheat an 8 quart pot to medium high heat with the avocado oil.
- While the pan is preheating, prep the onion and mushrooms as instructed.
- Once preheated, add the diced onion and mushrooms and cook for about 4-5 minutes until the onions are translucent and fragrant. Stir occasionally.
- While the onion and mushroom is cooking, prep the garlic and sun-dried tomatoes. Incorporate the minced garlic and the chopped sun-dried tomatoes and cook another minute.
- Add the cubed chicken, 1 Tbsp italian seasoning, 1 tsp salt, and 1/4 tsp black pepper and stir everything together. Add the broth and another 1/2 tsp salt and turn the heat to high to bring the broth to a boil.
- Chop the kale up while you wait for it to boil.
- Once boiling, add the pasta and chopped kale and cook about 5-8 minutes until the noodles are cooked or slightly al dente (cooking time may depend on the noodle). They’ll keep cooking as the soup cools down.
- Taste test, add salt if desired, and enjoy!
- Please be sure to leave a comment and rating if you try this recipe! I would love to hear what you think.
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