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Tuscan Chicken Soup
Tuscan Chicken Soup Eileen Goltz | Meat
1 hour, 5 minutes 20 minutes
45 minutes
4 servings

Fennel gives this soup a wonderful flavor.

  • 1 bulb of fennel, diced small
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 Tablespoon olive oil
  • 8 oz. skinless, boneless chicken thigh meat, diced medium
  • 1 teaspoon fresh rosemary, chopped fine
  • 1 (14 oz.) can diced tomato, low salt if possible
  • 2 cups chicken stock or broth
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1 or 2 drops hot sauce (optional)
  • Salt and pepper

  1. Heat the oil in a large pot over a medium heat. Add the fennel, carrot, onion, celery and chicken stir occasionally for 15 minutes or until the chicken is cooked.
  2. Add the tomatoes, broth and beans and simmer for an additional 25 to 35 minutes.
  3. Add the hot sauce, salt, and pepper to taste.
  • This recipe can be doubled or tripled

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