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
Chicken breasts - Cubed
Small Onion - Diced
Cloves Garlic - Minced
6 oz can Green Olives - quartered
15.5 oz cans Cannellini beans - Drained and rinsed
Marinated artichoke hearts - Chopped
Marinade from artichoke hearts
Collard greens or Kale - Chopped
Celery stalks - Diced
Carrots - Peeled and diced
Dried Rosemary - Crushed
Parmesan cheese - Grated
Italian Parsley - Minced
In This Recipe
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.
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.
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.