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–+ servings
Tuscan Chicken Potato Soup

Creamy Tuscan Chicken Potato Soup for Cozy Weeknight Dinners

Enjoy this comforting and hearty Tuscan Chicken Potato Soup, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Adds flavor and improves texture.
  • 1 pound ground chicken Can substitute with ground turkey.
  • 1 tablespoon Italian seasoning Enhances flavor.
  • 1 teaspoon smoked paprika Regular paprika can substitute.
  • to taste salt & black pepper Essential for seasoning.
  • to taste red pepper flakes Optional, adds heat.
  • 1 medium yellow onion Diced.
  • 3 cloves garlic Minced.
For the Hearty Additions
  • 4 cups Yukon Gold potatoes Peeled and cut into ½-inch pieces.
  • 4 cups low-sodium chicken broth Use vegetable broth for vegetarian.
  • 1 cup water Adjusts consistency.
  • 1 cup sun-dried tomatoes Chopped, oil-packed, and drained.
  • 2 cups kale Chopped, tough stems removed.
For the Creamy Finish
  • 1 cup heavy cream Can substitute with half-and-half.
  • ½ cup grated Parmesan cheese Nutritional yeast is a vegan alternative.
  • to taste fresh thyme For garnish.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot or Dutch oven over medium heat until it shimmers.
  2. Add ground chicken, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes. Cook for 5-6 minutes until browned.
  3. Stir in diced yellow onion and sauté for 3-4 minutes. Add minced garlic and stir for another 30 seconds.
  4. Add potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
  5. Mix in sun-dried tomatoes and kale. Simmer for another 2-3 minutes until kale wilts.
  6. Stir in heavy cream and heat through for about 2 minutes.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan and fresh thyme.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 950mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For a thicker consistency, mash some potato pieces before adding the cream. Leftovers can be refrigerated for up to 4 days.

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