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Winter Tuscan Chicken Soup

Updated: Sep 8, 2021

Winter Tuscan Chicken Soup

Allergen Information:

Free from top 8 allergens, sesame


  • Abbreviations: "EO" stands for Essential Oil

  • 2 cups shredded chicken, off the bone

  • 3 TBSP olive oil, extra virgin

  • 1 medium onion, chopped

  • 6-8 medium size carrots, chopped

  • 6-8 stalks celery, chopped

  • 1 1/2 cups Portobello mushrooms, sliced

  • 2 medium sized zucchini, diced

  • 1 - 28 Oz. can OR 1 - 26 Oz. box crushed tomatoes (with juice)

  • 1 - 15 Oz. can OR 1 - 16 Oz. box cannellini beans (optional)

  • 7 - 8 cups chicken stock (homemade or free from gluten, soy)

  • 6 cloves fresh garlic, minced (more to taste)

  • 1 ¼ tsp dried oregano OR 1 drop Young Living Oregano EO

  • 1 ¼ tsp dried basil OR 1 drop Young Living Basil EO

  • Fresh ground black pepper (to taste)

  • Fresh ground white pepper (to taste)

  • Dash sea salt or kosher iodized salt (to taste)

  • ½ cup gluten-free noodle (optional - cooked separate and added once soup cooked)


  1. Sauté olive oil in deep Dutch oven or pot with onion, celery and carrot approximately 8-10 minutes.

  2. Next, add the mushroom and allow to cook until tender.

  3. Add the zucchini, tomatoes, garlic, chicken stock and spices and simmer another 5 minutes.

  4. Continue to simmer on low another 5-8 minutes, adding the beans and chicken, salt and pepper(s) to taste.

  5. Add noodles to the pot or to individual servings.


Try adding approximately ¼ cup cooked quinoa to individual servings for a complete meal. You may also choose a high fiber, high protein wheat pasta option if you are not following a gluten free diet. My son loves this soup recipe with whole wheat high fiber mini alphabet noodles. Often, I like to add 1 drop of Rosemary Young Living EO to this recipe. Try cooking a whole organic chicken off the bone and using the broth for additional health benefits!

Nutritional Information:

Based on 1 Cup serving, with beans and without noodles. Nutrient analysis is only an approximation. Nutrient components vary based on type of products used.


Calories: 239

Dietary Fiber: 6 gms

Protein: 18 gms

Total Fat: 8 gms

Total Sugar: 6 gms

If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.

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