Tuscan Chicken Soup with Potatoes and Kale - The Weary Chef
Chicken Potato Soup is just right for cold evenings. This hearty soup with Italian flavors is also loaded with white beans, dino kale, and tomatoes.
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Cooking tools:
- Stove
- Pot
- Cutting board
- Chef's knife
- Can opener
- Wooden spoon
- Measuring spoon
- Measuring cup
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced or crushed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt or to taste
- 4 cups reduced-sodium chicken broth
- 28 ounces canned petite diced tomatoes drained
- 1 pound Yukon gold or red potatoes cut into 1″ cubes
- 8 ounces white button mushrooms quartered
- 1 bunch dino kale (10-12 leaves) sliced into thin strips
- 15 ounces canned cannellini beans drained
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