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Tuscan Chicken and Sorghum Soup

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
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Ingredients

  • 1 tsp olive oil
  • 11/2 cup chopped carrots (2 medium carrots)
  • 11/2 cup chopped onion (1 medium onion)
  • 1 clove garlic
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 32 oz broth
  • 1 cup chopped cooked chicken
  • 1 cup cooked whole grain sorghum
  • 1 can white beans (14.5-oz)
  • 1 can diced tomatoes (14.5-oz)
  • 2 cups baby spinach

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, garlic, thyme, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  2. Add the broth, tomatoes, sorghum, and white beans and bring to a boil. Reduce heat, simmer 15 minutes. Stir in spinach. Top with freshly grated Parmesan