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Tuscan Chicken Stew with Mary’s Secret Ingredient Box

First, thank you to Mary’s Secret Ingredient for sending their fall box packed with wonderful ingredients and kitchen tools. I enjoyed cooking with the items they sent—everything in the box was a lovely surprise.

Two highlights used in this stew were Sara’s Tuscan Sea Salt and the All Natural Ultragrain Blend all-purpose flour. Both add great flavor and texture to this comforting Tuscan chicken stew.

This stew is seriously comforting and full of layered Tuscan flavors. The Tuscan Sea Salt plays a starring role, appearing in three layers of the dish:

  • The chicken is seasoned with it before browning.
  • The vegetables and broth are seasoned with it as they simmer.
  • The crostini are finished with it for an addictive, savory crunch.

The salt elevates every component and ties the whole dish together.

Another star is the Ultragrain flour. It offers whole-grain nutrition while behaving like white flour, which makes it perfect for stirring into melted butter to form a roux. That small step gives the soup a silky thickness and rich mouthfeel.

Why this soup is so satisfying:

  1. Layers of flavor: Browning the seasoned chicken first leaves caramelized bits on the pot bottom. Deglazing with stock and cooking the vegetables in the same pot pulls up that concentrated flavor into the broth.
  2. Texture and balance: Juicy, tender chicken contrasts with perfectly cooked vegetables for a comforting, well-rounded mouthfeel.
  3. Orzo: The small pasta cooks in the soup and absorbs the chicken-and-Tuscan-flavored broth, becoming tender and comforting.
  4. Crostini: Slices of good bread brushed with olive oil, sprinkled with Tuscan sea salt, and baked until crispy add a necessary crunchy finish. They’re worth the extra step.

On a personal note: my husband, Seth, recently deployed. The days around his departure were hard, but after the initial adjustment I’ve been feeling better and focusing on the countdown until he returns. If your partner is home today, take a moment to appreciate them.

Until he’s back, I’ll be making comforting meals like this Tuscan stew and sharing updates on how things go.

Make this soup to bring a taste of Italy to your table—you’ll love the comforting flavors and textures.

Tuscan Chicken Stew + Our “Mary’s Secret Ingredient” Box!

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5 Stars

4.7 from 3 reviews

  • 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 off
  • 5 stalks celery, diced
  • 5 carrots, peeled and diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1.5 teaspoons Sara’s Tuscan Sea Salt plus extra for seasoning 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 of good bread – French or Italian

Instructions

  1. Heat a soup pot over medium-high with enough olive oil to lightly coat the surface.
  2. Season the chicken thighs on both sides with Tuscan sea salt.
  3. Brown the chicken in the pot and remove to a plate; it doesn’t need to be cooked through, just nicely browned.
  4. Add the diced vegetables to the pot used for browning the chicken.
  5. Add a splash of chicken stock to deglaze the pot, scraping up browned bits from the bottom.
  6. Cook the vegetables until the onions are softened.
  7. Add the Tuscan sea salt, Italian seasoning, and the remaining broth.
  8. Stir everything together and return the chicken to the pot.
  9. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 30 minutes.
  10. Meanwhile, preheat the oven to 350°F (175°C).
  11. Slice the bread into pieces about 1 inch thick.
  12. Place slices on a baking sheet and brush or drizzle olive oil over both sides.
  13. Season one side of the bread with Tuscan sea salt.
  14. Bake the bread for about 15 minutes, until crisp and golden.
  15. After the soup has simmered 30 minutes, remove the chicken and set aside.
  16. Bring the soup back to a boil and add the orzo.
  17. Cook until the orzo is tender, about 8 minutes.
  18. While the orzo cooks, shred the chicken with two forks.
  19. Melt the butter and stir in the flour to form a roux.
  20. When the orzo is cooked, reduce heat, return the shredded chicken to the pot, and stir in the roux. Let the soup thicken for a few minutes.
  21. Stir in the lemon juice, adjust seasoning if needed, and serve with the crostini.

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For more comforting soups, try my other recipes on the site.