Slow Cook

Slow-Cooker Tuscan Chicken Soup

January 27, 2020
Photo by AStrayKitchen
Author Notes

This Tuscan chicken soup is easy to throw together and full of all your favorite Italian flavors. Artichokes, olives and white beans take center stage among other veggies and herbs to create a hearty and filling soup. —AStrayKitchen

  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 8
Ingredients
  • 1 tablespoon Olive oil
  • 2 Chicken breasts - Cubed
  • 1 Small Onion - Diced
  • 6 Cloves Garlic - Minced
  • 1/2 6 oz can Green Olives - quartered
  • 2 15.5 oz cans Cannellini beans - Drained and rinsed
  • 1 cup Marinated artichoke hearts - Chopped
  • 1 tablespoon Marinade from artichoke hearts
  • 2 cups Collard greens or Kale - Chopped
  • 2 Celery stalks - Diced
  • 2 Carrots - Peeled and diced
  • 2 teaspoons Dried Rosemary - Crushed
  • 1 teaspoon Mushroom Powder
  • 1/2 teaspoon Ground Sage
  • 1 pinch Chili flakes
  • 12 cups Chicken stock
  • 1 cup Parmesan cheese - Grated
  • 1/2 bunch Italian Parsley - Minced
In This Recipe
Directions
  1. Set up a slow cooker and turn on to high. Place a large non-stick skillet over a med-high burner. Once hot add in half the olive oil and half the chicken. Let this brown on all sides then dump into the slow cooker and repeat with remaining oil and chicken.
  2. Reserve the grated Parmesan and minced Italian parsley as toppings and dump everything else in the slow cooker. Put the lid on it and cook on high for 1 1/2 to 2 hours, till it’s hot and bubbly. Sprinkle with Parmesan cheese and Italian parsley and serve.
  3. Recipe Notes You can skip the step of sauteing the chicken but it won’t have the same depth of flavor, just make sure the chicken is fully cooked (165F internal temp) before serving. Alternatively you can cook the whole chicken breasts in there, cooking for 3 hours, and then shred them before serving.

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