Tuscan Sun White Bean Chicken Soup Rsc Recipes

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TUSCAN CHICKEN SOUP



Tuscan Chicken Soup image

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 servings (12 to 13 cups)

Number Of Ingredients 16

8 thick slices sourdough bread
2 tablespoons olive oil, plus more for toasting bread
2 tablespoons salted butter
3 boneless, skinless chicken thighs, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
One 14-ounce can diced tomatoes
One 28-ounce can tomato puree
4 cups low-sodium chicken broth
One 15-ounce can cannellini beans
1 to 2 tablespoons honey
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish
Kosher salt and freshly ground black pepper
One 6.52-ounce jar marinated artichoke hearts, drained
4 small burrata balls

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is 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 are combined, about 10 minutes.
  • Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC



Tuscan Sun White Bean Chicken Soup #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal.

Provided by lisak64

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut into bite-size pieces
2 shallots, minced
2 garlic cloves, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 ounce) cans reduced-sodium chicken broth
1 cup baby carrots, cut in half
1 cup seeded diced tomato
1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
1 piece parmesan rind
1 (10 ounce) bag fresh spinach, coarsely chopped
grated parmesan cheese

Steps:

  • Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.

Nutrition Facts : Calories 421.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 75.5, Sodium 916.2, Carbohydrate 42.6, Fiber 14.5, Sugar 7.2, Protein 43.3

TUSCAN CHICKEN SOUP



Tuscan Chicken Soup image

Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. -Rosemary Goetz, Hudson, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

Steps:

  • In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. , Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.

Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1542mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 28g protein.

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