Tuscan Chicken Soup
Chicken Potato Soup is just right for cold evenings. This hearty soup with Italian flavors is also loaded with white beans, dino kale, and tomatoes.
boneless, skinless chicken breast
cut into bite-sized pieces
minced or crushed
or to taste
reduced-sodium chicken broth
canned petite diced tomatoes
Yukon gold or red potatoes
cut into 1″ cubes
white button mushrooms
(10-12 leaves) sliced into thin strips
canned cannellini beans
Heat oil in a dutch oven over medium-high heat. Add onion, chicken, garlic, Italian seasoning, and salt. Stir and saute until onion is tender (about 5 minutes)
Pour in chicken broth, tomatoes, potatoes, mushrooms, and beans. Bring to a low boil, and reduce heat to medium. Cook at a low boil for about 10 minutes or until potatoes are tender.
Stir in kale, and cook 5 minutes longer or until kale is wilted. Add salt and pepper to taste.
You can learn more about dino kale
. If you can’t find it, try another variety of kale or spinach instead.
To save on prep time, cut the potatoes while the chicken cooks. Then, cut the kale while the potatoes cook.