A twist on the traditional, this Tuscan Chicken Soup is a comforting, hearty go-to when the cold weather sets in.
It’s been a busy week around our house this week, guys. It started out with an onslaught of kids after school activities, kind of a culmination of all the things, which will, thankfully slow down over the next couple of weeks. But, really the biggest, most busy part has been the new addition to our family, our new puppy, Marty McFly. He’s such a sweetheart and a complete snuggle bug, but adds another bit of busyness while he settles in.
As you can probably guess, meals this week have been a little rushed, and if you follow my Instagram , you’ll notice the food posts have been lacking this week. For the first time ever, though, I have a puppy post, so that’s kinda cute ;). This Tuscan Chicken Soup, is one I made this past weekend, before the chaos started. For me, when the weather cools down and cold and flu season start to appear, there’s nothing more comforting than a warm bowl of homemade chicken soup. Whether it’s a traditional chicken soup or something a little different, like this Tuscan Chicken Soup, it’s a regular thing around our house. It’s incredibly nutritious, super comforting and really quite easy to make.
I like to make this soup in a double batch, one batch for dinner, the rest to freeze in individual servings for easy, healthy lunches. I usually start by making the stock from scratch. If you’ve never made stock before, here’s how it works: Roast a chicken for dinner one night. When it looks like there’s not a lot of meat left on the rack, put the rack in a large pot, cover it with water, then lightly simmer it on the stove for 4 hours. Remove the rack and strain the resulting stock, if necessary. That’s it! You have a basic chicken stock. If you want to play around with the flavour, try adding various vegetable peels and hearty herbs,such as thyme, rosemary, bay and oregano. Once the rack as cooled down, don’t forget to go through it and pick off the remaining meat. It’s perfect for making soup and you’ll probably be surprised by how much meat you find.
2 tbsp extra virgin olive oil
1 small onion, diced
2 Carrots, diced
2 celery stalks, diced
2 cloves of garlic, roughly chopped
1 russet potato, peeled and diced
6 Cups of chicken stock (your own or store-bought)
1 – 398 mL can of diced tomatoes
2 tbsp oregano
2 bay leaves
1 – 398 mL can of kidney beans
1 1/2 Cups chicken, cooked and chopped
salt to taste
Heat the oil in a large pot. Add in the onions, carrots, celery and garlic. Saute for about 5 minutes, until just beginning to soften. Stir in the potatoes, chicken stock, diced tomatoes, oregano and bay leaves. Simmer over low heat for 20 minutes, stirring occasionally. Stir in the kidney beans and chicken and continue to simmer for about 15 more minutes until the chicken and beans are heated through. Add salt as needed. Serves 4 – 6.