Recipe: Tuscan Chicken Soup

Just a nice, herby chicken soup perfect for cool spring nights. This soup uses up delicious thighs which are generally pretty cheap and give really good flavor. You can trim the fat off them if that’s your thing but otherwise I think it bulks up the soup a little. I used mini spaghetti as the pasta but any small shape will do.

Tuscan Chicken Soup
Serves 6
  1. 2 pound boneless, skinless chicken thighs,
  2. 5 stalks celery, diced finely
  3. 5 carrots, peeled and diced
  4. 1 onion, diced
  5. 3 cloves of garlic, minced
  6. 1 teaspoon salt
  7. 1/2 teaspoon ground each: thyme, oregano, rosemary, and basil
  8. 5 cups chicken stock
  9. 1/2 cup small shape pasta
  10. 2 tablespoons butter
  11. 2 tablespoons flour
  12. 3 teaspoons lemon juice
  1. Heat a large pot over medium-high heat with enough olive oil to lightly coat the surface and brown the chicken in the pot.
  2. In the pot, add your vegetables and a bit of chicken stock then cook the until the onions become clear.
  3. Add the seasoning and broth and bring the mixture to a boil.
  4. Reduce the heat to low and let simmer for 30 minutes.
  5. After 30 minutes bring the soup back to a boil and add in your pasta and cook about 7-8 minutes until tender.
  6. Mean while melt the butter in a bowl and stir in flour to form a roux.
  7. Add the roux to the soup, turn the heat off and let soup thicken then add lemon juice to finish.
Adapted from The Garlic Diaries
Mab Made Food

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