Tuscan Style Chicken-noodle Soup

Tuscan Style Chicken-noodle Soup ~ Super Soups

Did your Mother or Grandmother make you this soup when you were sick?

Mine sure did.

And it turns out families all over the world have known what science didn’t for generations.

In the last few years.

Scientific studies have shown that this homemade soup is indeed a medicine for treating a cold or flu.

The carcass, onions, garlic and root vegetables infuse the broth with all their nutrients and anti-oxidants.

Researches found that the best broth was the one where the onion was thrown in with the skin on.

Because like many veggies and fruits.

The highest concentration is found in that outer layer.

Onions and garlic have been used by many cultures.

To ward off illness and fight infection with good reason!


Found in high levels in onions (especially red and yellow onions), is a potent flu fighter.

Allicin, found in garlic.

Was found to be as effective as some over-the-counter medications.

And was once dubbed Russian penicillin.

Allicin is formed by two chemicals found within the garlic mixing together.

And being heat sensitive.

So, for the best dose, we always recommend.

Cutting your garlic up finely first.

And then setting it aside while you prep the onions and other veggies.

And add it to the pan or pot at the last minute.

To allow time for allicin to form after cutting.

This Tuscan style chicken-noodle soup is a slightly modified version.

So as to cut down on time.

We use meat from the carcass.

But refrained from adding the actual carcass to the broth.

Prep: 20 min

Cook: 1hr 10 min

Total: 1hr 30 min


Pasta noodles of your choice

2 carrots, chopped (about 1 c.)

1 celery stalk, chopped (about 1/2 c.)

2 Tbs. olive oil

1 med red or white onion (skin on or off), chopped (about 1 c.)

4 lg. cloves garlic, minced

1 lg. bay leaf (or 2 sm.)

8 c. low-sodium broth

3 c. shredded roasted skinless breast (1 lb.)

3 plum tomatoes, diced

1/2 c. grated zucchini (about 1 med.)

1 can (15 oz.) no-salt-added cannellini beans, rinsed and drained

1 can (14 oz.) artichoke hearts in water, drained, rinsed and roughly chopped

1 Tbs. chopped fresh oregano or 1/2 Tbs. dried

1 Tbs. finely chopped fresh sage or 1/2 Tbs. dried

1 Tbs. fresh thyme or 1/2 Tbs. dried

12 thin slices Parmesan cheese.

Cut with vegetable peeler (optional)


1. Finely cut your garlic and set aside.

Place carrots and celery in small microwaveable bowl.

Add 1/4 c. water.

And cover top of bowl loosely with plastic wrap (which also retains the nutrients).

Microwave on high 5 minutes or until vegetables are almost tender.

2. Heat oil in stockpot over medium heat.

Add onion and saute 5 to 7 minutes.

Add steamed vegetables and bay leaf.

Saute 4 to 5 minutes longer.

Add garlic and saute another 1 to 2 minutes.

3. Pour in broth.

Add the chicken, tomatoes, zucchini.

Beans and artichoke hearts.

Simmer 30 minutes.

Skim surface and remove anything unwanted.

Such as bay leaf, and discard.

Add noodles and cook for 15 minutes or until ala dente.

Add oregano, sage, and thyme.

And simmer an additional 5 minutes.

Top each bowl of chicken-noodle soup with 2 slices of cheese, if desired.

And serve it up piping hot.

Chef's Notes;

The garlic in this Tuscan style chicken-noodle soup can also improve blood flow by widening arteries.


Per serving

Calories 373.4,

Fat 12.9 g.

Sat. Fat 5.5 g.

Cholesterol 66.6 mg.

Sodium 1194 mg.

Carbs 26.3 g.

Total Sugars 4.9 g.

Dietary Fiber 7 g.

Protein 37.6 g.

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