Winter Power Soup: Tuscan Chicken

A flavorful, nutritious, winter soup. Perfect for cold nights, a light lunch, or dinner side. Pack it to go, or sip it fireside – you decide!

Tuscan Chicken Soup


Cook time: 1 hour

Yields 12 servings (1 cup/serving); 109 cal/serving


  • 2 large carrots, chopped
  • 1 stick celery, chopped
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 large cloves garlic, minced
  • 1 large bay leaf
  • 8 cups water
  • 3 tablespoons low-sodium bullion
  • 3/4 lb baked chicken breast
  • 2 medium plum tomatoes, diced
  • 1/2 cup chopped zucchini (about 1 med)
  • 1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
  • 1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
  • 1 tablespoon Italian seasoning mix (or oregano)
  • 1 Tbsp dried thyme


To begin, place chopped vegetables in microwave-safe bowl and cover with water. Microwave on high for 5 minutes.

Pour olive oil in large soup crock and add chopped onions. Sauté over medium heat for 5-7 minutes; add garlic and sauté another 3 minutes. Add steamed vegetables and bay leaf and sauté another 3 minutes. Add water and bullion, mix well. IMG_4408

Add in chicken, tomatoes, zucchini, beans, and artichoke. Simmer 30 minutes. Add spices; simmer another 5 minutes.

Enjoy! Stores well in freezer if needed.

For more Winter Power soups, check out the source here.

Love you, mean it, ciao <3

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