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Tuscan Chicken Soup Recipe

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This recipe for Tuscan Chicken Soup, by , is from Recipes to Try, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Kifer

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Pounds Chicken Breasts/Strips cut into smaller pieces
1 Bag of Baby Carrots, chopped
3 Stalks of Celery, chopped
1 Small Onion, diced or 1 TBSP Frozen Chopped Onions
1 Can of White Beans (Northern or other white beans), drained & rinsed
1 Can Diced Tomatoes
1 Package (6 oz) Baby Spinach Leaves
4 Cups Chicken Broth

**AFTER COOKING

1/4 Cup Water
1 TBSP Cornstarch
1 TBSP Balsamic Vinegar

Directions:
Directions:
For a freezer meal.

Combine all ingredients in a ziplock bag except the stock. Put stock in its own bag and place with other ingredients. Freeze. When ready to cook. Place the stock in the bottom of the instant pot and set on saute until thawed. Place remaining ingredients on top of stock. Follow the directions below starting with #3.

Fresh mean.

1. Pour broth into your pot.
2. Add in cut up chicken, carrots, celery, onion, beans, tomatoes & spinach
3. Once all ingredients have been added to the pot then put the lid on the pot, set the steam valve to closed and push the manual setting and cook for 12 minutes.
4. Once done let the soup sit for 5 minutes in the pot sealed then release the remainder of the steam carefully. Once steam is released remove the lid.
5. If you like your chicken shredded, gently shred with two forks.
6. Mix Cornstarch into the water and than pour into your stew. Give a stir to start thickening. Add 1 TBSP Balsamic Vinegar and stir.

Serve with rolls and salad for a nice hearty dinner.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Print instructions ahead of time and attach to ziplock bag

 

 

 

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