Name: Tuscan Chicken Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings (12 to 13 cups)
Ingredients: 8 thick slices sourdough bread; 2 tablespoons olive oil, plus more for toasting bread; 2 tablespoons salted butter; 3 boneless, skinless chicken thighs, diced; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste; One 14-ounce can diced tomatoes; One 28-ounce can tomato puree; 4 cups low-sodium chicken broth; One 15-ounce can cannellini beans; 1 to 2 tablespoons honey; 2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish; Kosher salt and freshly ground black pepper; One 6.52-ounce jar marinated artichoke hearts, drained; 4 small burrata balls

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.
Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

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Tuscan Chicken Soup

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