Creamy Tuscan Chicken Soup

Name: Creamy Tuscan Chicken Soup
Ingredients: 4 Chicken breast (roasted or a rotisserie chicken, skin removed and chopped into little pieces); 1 Cup Onion (diced); 1 Cup Fennel bulb (diced); 0.5 Cup Carrots (diced); 0.5 Cup Celery (diced); 4 Cloves Garlic (minced); 2 Tablespoons Olive oil; 2 Teaspoons Italian seasoning; 2 Teaspoons Fresh thyme (divided); 0.5 Teaspoons Salt; 0.5 Teaspoons Pepper; 0.25 Cup White wine; 6 Cups Chicken broth; 1 Can Garbanzo beans (15oz.); 0.75 Cup Heavy cream; 2 Cups Escarole (chopped); 0.5 Cup Sun dried tomatoes (chopped); 0.5 Cup Parmesan cheese; 1 Cup Orzo (cooked)

This Creamy Tuscan Chicken Soup was the perfect way to end a damp dreary weekend. It was hearty and flavorful and best of all, easy to make.

Ingredients

Directions

1
Place chicken breasts in a baking dish. Top with salt, pepper and 1 teaspoon of fresh thyme and roast until internal temperature is 165°. Remove from oven, allow to cool completely then remove skin and bones and chop into small pieces. Set to the side.
2
To a large Dutch oven place the olive oil, onions, fennel, carrots and celery and sauté until vegetables start to soften. Add the minced garlic, Italian seasoning and remaining fresh thyme and cook for another minute. Add the wine and continue cooking another two minutes to deglaze the pan. Add the diced chicken, rinsed and drained garbanzo beans, sundried tomatoes, chicken broth, Parmesan cheese and heavy cream. Cook an additional 5 minutes. Add the chopped escarole and stir until wilted. Stir in the cooked orzo.
3
Serve with crusty bread and extra Parmesan cheese.

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