I want to thank Mary’s Secret Ingredient for sending their fall box full of delicious ingredients and kitchen goodies. I enjoyed working with them — the box included several items that made this Tuscan chicken stew especially flavorful.
Two highlights from the box used in this stew are Sarah’s Tuscan Sea Salt and the All Natural Ultragrain Blend all-purpose flour. Both play a role in building the rich, layered taste of this comforting soup.
This stew is deeply comforting and packed with Tuscan flavor. The Tuscan sea salt is used in three places to boost the dish: to season the chicken, to flavor the vegetables and broth, and to finish the crostini. Each layer adds depth until the whole pot tastes like a cozy, savory celebration.
The flour from the box gives whole-grain nutrition while functioning and tasting like white flour. Stirred with a bit of melted butter to form a roux, it brings a silky, thick richness to the stew that transforms it into something special.
Why this soup will brighten your day (and beyond):
- Browned chicken and deglazing. Browning the Tuscan-seasoned chicken in the pot leaves caramelized bits on the bottom that the vegetables lift when you deglaze with stock. Those bits add concentrated flavor that makes one-pot meals so satisfying.
- Juicy chicken and tender vegetables. The combination of succulent shredded chicken and perfectly cooked vegetables delivers comforting texture and layered taste.
- Orzo cooked in the soup. The orzo absorbs the broth and becomes tender, adding body and a comforting, pasta-like element that complements the chicken and vegetables.
- Crostini with Tuscan sea salt. Slices of crusty bread brushed with olive oil, sprinkled with the Tuscan sea salt, and toasted until crisp add a necessary crunchy, salty finish. Don’t skip them — they elevate the whole bowl.
On a personal note: my husband recently deployed, and the first weekend was emotionally difficult. Adjusting to his absence takes time, but after a few days I felt better and began to focus on the positive: the countdown toward his return and the small comforts—like cooking—that help get me through.
In the meantime, make this soup and let your kitchen smell like Italy. It’s warm, filling, and perfect for cooler weather. You’ll love it.
Tuscan Chicken Stew + Our “Mary’s Secret Ingredient” Box!
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 5 servings
Ingredients
- 2 pound boneless, skinless chicken thighs – fat trimmed
- 5 stalks celery, diced
- 5 carrots, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1.5 teaspoons Sara’s Tuscan Sea Salt, plus extra for the chicken and crostinis
- 1/2 teaspoon Italian seasoning
- 5 cups chicken stock
- 1/2 cup orzo
- 2 tablespoons butter
- 2 tablespoons All Natural Ultragrain Blend all-purpose flour
- 3 teaspoons lemon juice
- 1 loaf crusty bread (French or Italian) for crostini
Instructions
- Heat a soup pot over medium-high with enough olive oil to lightly coat the surface.
- Season chicken thighs on both sides with the Tuscan sea salt.
- Brown the chicken in the pot, then remove to a plate (they do not need to be cooked through).
- Add the diced vegetables to the pot used to brown the chicken.
- Add a splash of chicken stock to deglaze the pot, scraping up the brown bits from the bottom.
- Cook the vegetables until the onions are softened.
- Add the Tuscan sea salt, Italian seasoning, and the remaining broth.
- Stir everything together and return the chicken to the pot.
- Bring to a boil, reduce to a simmer, and cook—stirring occasionally—for 30 minutes.
- Meanwhile, preheat the oven to 350°F (175°C).
- Slice bread into 1-inch-thick pieces.
- Arrange on a baking sheet and brush or drizzle olive oil over both sides.
- Sprinkle one side with Tuscan sea salt.
- Bake the bread for about 15 minutes, until crisp.
- After the soup has simmered 30 minutes, remove the chicken and set aside.
- Bring the soup back to a boil and add the orzo.
- Cook until the orzo is tender, about 8 minutes.
- Shred the chicken thighs with two forks.
- Melt the butter and stir in the flour to form a roux.
- When the orzo is cooked, reduce the heat and add the shredded chicken back into the pot.
- Stir in the roux and let the soup thicken for a few minutes.
- Stir in the lemon juice, adjust seasoning as needed, and serve with the crostinis.
If you make this or any of my recipes, tag your photos with #thegarlicdiaries on Instagram — I love seeing your versions.
In the mood for more soups? Try these recipes from the blog:
Easy Chicken Pot Pie Soup
Crock-Pot Lasagna Soup
30 Minute Stuffed Pepper Soup