Description
This Creamy Tuscan Chicken Soup combines tender pieces of chicken with sun-dried tomatoes, fresh spinach, and a rich, creamy broth infused with garlic and Italian herbs. It’s a comforting, hearty soup perfect for a cozy meal, boasting a luscious texture that’s both satisfying and flavorful.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Protein
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables and Additions
- 1/2 cup sun-dried tomatoes, chopped, oil-packed and drained
- 3 cups fresh baby spinach
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 5–6 minutes. Once done, remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook this mixture for an additional 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Return the cooked chicken to the pot along with the chopped sun-dried tomatoes. Allow everything to simmer together for about 5 minutes so the flavors meld.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Let the soup gently simmer for another 2–3 minutes to thicken slightly and blend the flavors.
- Add Spinach and Season: Add the fresh baby spinach to the pot, stirring until the spinach is wilted. Season the soup with salt and black pepper to taste. Serve hot and optionally garnish with additional Parmesan cheese and fresh herbs.
Notes
- For a quicker preparation, use pre-cooked rotisserie chicken instead of raw chicken.
- To make a lighter version, substitute the heavy cream with half-and-half or coconut milk.
- This soup pairs wonderfully with crusty bread or a fresh side salad for a complete meal.
