Tuscan Chicken Soup
Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. —Rosemary Goetz, Hudson, New York
Ingredients
- 1 small onion, chopped
- 1 small carrot, sliced
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2/3 cup uncooked small spiral pasta
- 3 cups thinly sliced fresh escarole or spinach
- 2 cups shredded cooked chicken
Reviews
This recipe was easy to make with simple ingredients. I added spinach and it made a good addition to the soup. In the future, I think I would add some more seasoning.
Really enjoyed this soup. So quick and easy to make when using a rotisserie chicken from the store. Great flavor for as little seasoning as the recipe calls for. I may add some garlic next time when I saute the onions and carrots. Used gluten free pasta, too. The liquid had diminished quite a bit before adding the chicken and spinach so I will add a bit more liquid next time. Keeper!
Loved the recipe, it has good flavor. The next time I make it I would add more liquid to it because the beans and pasta absorb a lot of it leaving it with hardly and liquid.
This is a good-for-you, feel-good soup. It's not difficult to make, but tastes like you worked hard. I double the recipe so we can have some for lunch the next day:)
This soup is the best! I used a whole bag of spinach & it turned out great. I will definitely make this many times more.
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So easy and quick, but oh the flavor. Added garlic.
We used smoked chicken in the soup. Very tasty. Loved all the veggies.
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This is a good basic soup, but I did pretty much what cramirez did, but went one step further and added about a half tbsp of a garlic-herb mix that I have from Costco. It gave it the punch it needed. I served it with a garlic studded artisan Italian Bread to soak up the broth. With my additions it was voted a keeper. Thanks for the great basic recipe.