TUSCAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 servings (12 to 13 cups)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
- Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
- Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
- Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.
TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal.
Provided by lisak64
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 421.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 75.5, Sodium 916.2, Carbohydrate 42.6, Fiber 14.5, Sugar 7.2, Protein 43.3
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