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Chicken Spezzatino Soup

Ingredients

  • 2 carrots
  • 1 yellow onion
  • 2 garlic cloves
  • 1 large red potato
  • 1 can artichoke hearts (in water)
  • 1 tsp olive oil
  • 1 bone-in, skin-on chicken breast
  • 1 bone-in, skin-on chicken leg
  • S&P
  • 2 T herbs de Provence*
  • 32 oz chicken broth*
  • 26 oz chopped or crushed tomatoes*
  • 1 can white beans*

Instructions

  • Finely chop 2 carrots, 1 yellow onion, 2 cloves garlic and 1 potato.
  • Drain 1 can artichoke hearts and chop.
  • In a large soup pot add 1 tsp olive oil, 1 skin-on chicken breast and 1 skin-on chicken leg quarter. Brown skin-side down for 3-5 mins and then flip.
  • Add chopped veggies (1 onion, 2 carrots, 2 garlic cloves) to the pot. Season w/ S&P & 2 T herbs de Provence and cook for 3-5 min.
  • Add 1 chopped potato, 32oz chicken broth & 26oz chopped or crushed tomatoes. Bring to a boil, cover, turn to low, and cook 30 minutes.
  • Remove chicken from pot and allow to cool.
  • Once cooled enough to handle, remove meat from bone, discard skin & bone & chop meat in bite-sized pieces.
  • Add chopped chicken, artichokes & 1 can white beans (drained) to pot.
  • Add more broth/ water as needed & season w/ S&P.

Notes

*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.