TUSCAN CHICKEN SOUP

Tuscan Chicken Soup image

Provided by Jody Ayers

Time 1h20m

Number Of Ingredients 16

1 Tbsp vegetable or olive oil
1 Tbsp butter
1/2 onion, chopped
1/2 red sweet pepper, chopped
3 celery stalks, chopped
1 c carrots, chopped (i used baby carrots so i didn't have to peel)
2 c chicken, cooked and chopped (i use leftover from a roasted chicken)
2 can(s) chicken broth
2 can(s) water
2 can(s) white beans (cannellini, great northern or navy) drained and rinsed
1 can(s) italian style diced tomatoes (with garlic, oregano and basil)
2 tsp garlic herb seasoning
1 tsp cavender's seasoning or any greek seasoning
1 tsp dried basil
2 c fresh baby spinach or zucchini, chopped
salt and pepper to taste

Steps:

1. In a large soup pot, heat oil and butter. Saute Onion, Pepper, Celery and Carrots until the vegetables begin to soften.
2. Add the chicken, broth, water, beans, tomatoes and seasonings. Simmer for at least 45-60 minutes or until veggies are soft and the flavors are well blended.
3. If adding Zucchini, add about 10-15 minutes before ready to serve. If adding Spinach, add about 5 minutes before ready to serve.
4. This soup could be made in the crockpot. Just saute the vegetables as in step 1 and then combine the vegetables and all of the other ingredients besides the spinach or zucchini in the crockpot and cook on low for about 4-6 hours. Add the zucchini about 30-45 minutes, Spinach about 10 minutes before serving. This soup also freezes well.