- Level: Easy
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 866
- Total Fat
- 50 g
- Saturated Fat
- 25 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 49 g
- Cholesterol
- 220 mg
- Sodium
- 1425 mg
When you’re feeling under the weather (or even if you’re not), my Tuscan chicken soup is the key to making anyone feel better. Full of vegetables and tender chicken, this hearty soup only gets better when served in a bread bowl.
- Level: Easy
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 866
- Total Fat
- 50 g
- Saturated Fat
- 25 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 49 g
- Cholesterol
- 220 mg
- Sodium
- 1425 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
small bread boule- To a large heavy-bottomed pot, such as a Dutch oven, heat up the olive oil over medium-high heat, then add the onion and celery. Cook until the vegetables are softened and translucent, 5 to 7 minutes. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the tomato paste and stir to coat all of the vegetables in the paste. Add the flour and thoroughly coat all of the vegetables; this will allow the soup to thicken up once the liquid has been added. Add the chicken stock and bring to a boil. Add the heavy cream and reduce to a simmer, then add the chicken thighs.
- Cook, covered on medium-low heat until the chicken starts to fall apart and is cooked through, 15 to 20 minutes. Remove the chicken from the broth and shred it on a cutting board. Add the chicken back to the soup along with the kale, sun-dried tomatoes and Parmesan.
- Cook the soup for another 10 to 15 minutes, stirring occasionally. Season to taste.
- Cut the tops of the bread boules and scoop out the centers. Toast the bread bowls in the broiler until lightly golden brown, 3 to 4 minutes. Ladle the soup into the bread bowls, then garnish with more Parmesan and serve.
