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.
VOICEIngredients
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
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
