Tuscan Chicken Soup

1 year ago

2 cups shredded gluten free rotisserie chicken
1 medium yellow onion, diced
4 large carrots, diced
4 stalks celery, diced
2 zucchinis, diced
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup heavy cream, optional
2 Tbs. extra virgin olive oil
1 (28 oz.) can crushed tomatoes, undrained
6 cups gluten free chicken stock
Coarse salt & fresh ground black pepper, to taste
1 cup gluten free Ditalini or other small pasta
Parmesan cheese, optional garnish
In a large pot or Dutch oven add 2 Tbs. olive oil and sauté onions, celery, and carrots over medium high heat for 8-10 minutes. Add zucchini and garlic. Sauté until tender about 4-6 minutes. Add chicken stock, tomatoes, basil, oregano, chicken. Simmer soup for 20 minutes, vegetables should be tender. Add the pasta and cook for another 10 minutes. Season with salt and pepper. Add heavy cream if using and allow to simmer for 6-8 minutes. Serve topped with cheese if desired.

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