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tuscan chicken soup

(1 rating)
karenb681 avatar
Recipe by
Karen Blackmon
@karenb681
Gallatin, TN

I have been making this recipe since I saw a demonstration on Nov 10, 2009. I have to give credit to Talk of the Town here in Nashville.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For tuscan chicken soup

  • 1 1/2 lb
    boneless, skinless chicken breast
  • 1 tsp
    crushed dried rosemary
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 4 tsp
    olive oil
  • 4 tsp
    minced garlic
  • 1 qt
    chicken broth
  • 1 can
    (16 oz.) cannelloni beans, rinsed and drained
  • 1 jar
    (7 oz.) roasted red peppers, drained and chopped
  • 1 pkg
    baby spinach

How To Make tuscan chicken soup

  • 1
    Cut chicken into 1-inch pieces. Combine rosemary, salt and pepper. Toss to coat. Brown in heated olive oil in a large nonstick skillet over medium–high heat for 3 minutes. Add garlic, sauté one minute longer. Add chicken broth, beans & roasted bell peppers, bring to a boil. Reduce heat & simmer for 10 minutes until chicken cooked through. Stir in spinach & simmer one more minute. *If a do-ahead, stir in spinach after reheated & piping hot, then serve.
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