Buy Now →Tuscan 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
Scale
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.
Equipment
Buy Now →Find it online: https://homecookedliving.com/tuscan-chicken-soup-dairy-free/
