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Winter Escape—Tuscan Chicken Soup

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  • Author: Tonja Engen

Ingredients

Scale
  • 1 pound package chicken breasts, (cooked and chopped into bite-sized pieces)
  • 3 Tbls. olive oil
  • 1 yellow onion, diced
  • 4 carrots, diced
  • 4 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 cup heavy cream
  • 28 oz. can crushed tomatoes
  • 5 cups chicken stock
  • salt and pepper to taste
  • 2 cups cooked Acini de Pepe pasta (cooked according to package directions)
  • 1/2 cup shredded Parmesan Reggiano

Instructions

  1. In a large dutch oven, add 3 Tbls. olive oil and saute’ onions, celery, and carrots over medium high heat for 8-10 minutes. Season with salt and pepper.
  2. Add zucchini, yellow squash, and garlic. Saute’ until tender about 4-6 minutes. Season again with salt and pepper.
  3. Add chicken stock, tomatoes, basil, oregano. Bring to a boil then reduce to a simmer and add chicken, cream and pasta. Simmer soup for 20-30 minutes. Season to taste.
  4. Sprinkle with Parmesan Reggiano and serve.