Tuscan-Style Chicken Soup

A European spin on traditional chicken soup, this 35-minute recipe gets its rich flavor from Italian seasoning, Italian veggies and red kidney beans. Freeze any leftovers for when you need a hearty soup on a cold day.

PREP
15
Minutes
COOKING
20
Minutes
SERVES
8
People
CALORIES
220
Per Serving
PROTEIN
23
Grams

Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces

2 Tablespoons olive oil

1 teaspoon salt

½ teaspoon ground black pepper

1 (12-ounce) bag Italian frozen vegetables

4 cups low sodium chicken broth

1 (14.5-ounce) can petite diced tomatoes, undrained

½ cup uncooked ditalini pasta

1 teaspoon Italian seasoning

1 (15.5-ounce) can light red kidney beans, drained and rinsed

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Directions

1. Heat oil in a 5-quart stockpot over high heat.

2. Season chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper.

3. Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.

4. Add vegetables, broth, tomatoes, pasta, Italian seasoning, ½ teaspoon of salt and ΒΌ teaspoon of black pepper. Simmer soup, covered, for 5 minutes.

5. Add beans. Continue cooking for 10 minutes.

6. Ladle soup into bowls and serve.

NUTRITION FACTS

Calories

220

Fat

5g

Saturated Fat

1g

Sodium

19g

Carbohydrate

780g

Sugars

2g

Protein

23g