October 10, 2012

Tuscan Chicken Soup

This is easy, and so good.

Jan's Kitchen Tuscan Chicken Soup

Tuscan Chicken Soup


  • 2 cups shredded rotisserie chicken
  • 1 medium yellow onion (medium dice)
  • 5 medium carrots (peeled, washed, and medium dice)
  • 4 stalks celery (washed and medium diced)
  • 1 zucchini (washed and medium diced)
  • 3 cloves fresh garlic (chopped finely)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup heavy cream (optional)
  • 3 tbsp extra virgin olive oil
  • 28 oz can crushed tomatoes
  • 6 cups chicken stock
  • Kosher salt-to taste
  • Fresh ground black pepper -to taste
  • 1 cup very small pasta, I used Ditalini.

  1. In a large pot, heat the olive oil and saute onions, celery, and carrots over medium high heat for 8-10 minutes.
  2. Add zucchini and garlic; saute until tender about 4-6 minutes. 
  3. Add chicken stock, tomatoes, basil, oregano, chicken. 
  4. Simmer soup for 20 minutes. 
  5. Add the pasta and simmer for another 10 minutes. 
  6. Season with salt and pepper.  

Serve with with grated parmigiano reggiano and rustic bread!

Make 8 servings.  Be prepared to add more broth, when you serve leftovers, the pasta really soaks up the liquid.

adapted from Peanut Blossom.
What's cookin' at your house?,

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