Tuscan Chicken Soup

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 777, total fat 22 G., saturated fats 8 G., proteins 45 G., carbohydrates 104 G., fiber 10 G., cholesterol 98 mg, sodium 1421 mg, sugar 18 G.

"It's one of my favorite soups because, to me, soup itself is the ultimate comfort food," admits Ree Drummond. "So, I make Tuscan Chicken Soup, a wonderful classic bean and tomato soup. And you know what's amazing? It has bread!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 thick slices sourdough bread
2 tbsp olive oil + extra for toasting bread
2 tablespoons salted butter
3 boneless, skinless chicken thighs, diced
1 small onion, diced
2 cloves garlic, crushed
2 tbsp tomato paste
1 can (400 g) of canned tomatoes, diced
1 can (800 g) of tomato puree
4 cups lightly salted chicken broth
1 can (425 g) canned cannellini beans
1–2 tablespoons of honey
2 tsp chopped fresh oregano + whole sprigs for serving
1 jar (180 g) marinated artichoke hearts, drained
4 small balls of burrata

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, cannellini beans, toasts, oregano, Artichokes, tomatoes

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F). Lightly butter both sides of the bread and place on a baking sheet. Bake until golden brown, about 10 minutes.
In a soup pot, heat the butter and olive oil over medium-high heat. Once the butter is melted and hot, add the chicken, onion, and garlic and cook until the onion begins to brown and the chicken is barely cooked through, about 5 minutes.

Add the tomato paste and stir until 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 meld, about 10 minutes.
Cut the toasted bread into large pieces and line the bottom of 8 soup bowls. Add the marinated artichokes to the soup and stir. Ladle the soup over the bread. Top each bowl with half a burrata ball, a sprig of oregano, and a drizzle of olive oil.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Autumn dishes / Soups / Meat soups / European cuisine / Italian cuisine / Ree Drummond

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