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Prep time
20 minutes
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Cook time
2 hours
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Serves
8
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
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Ingredients
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1 tablespoon
Olive oil
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2
Chicken breasts - Cubed
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1
Small Onion - Diced
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6
Cloves Garlic - Minced
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1/2
6 oz can Green Olives - quartered
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2
15.5 oz cans Cannellini beans - Drained and rinsed
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1 cup
Marinated artichoke hearts - Chopped
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1 tablespoon
Marinade from artichoke hearts
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2 cups
Collard greens or Kale - Chopped
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2
Celery stalks - Diced
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2
Carrots - Peeled and diced
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2 teaspoons
Dried Rosemary - Crushed
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1 teaspoon
Mushroom Powder
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1/2 teaspoon
Ground Sage
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1 pinch
Chili flakes
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12 cups
Chicken stock
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1 cup
Parmesan cheese - Grated
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1/2 bunch
Italian Parsley - Minced
Directions
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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.
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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.
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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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