Description
Indulge in the rich and comforting flavors of this Creamy Tuscan Chicken Soup. Loaded with tender chicken, sun-dried tomatoes, spinach, and Parmesan in a luscious creamy broth, this soup is a hearty and satisfying meal perfect for any day of the week.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon cornstarch (mixed with 2 tablespoons water, optional for thickening)
Instructions
- Step 1: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Step 2: Stir in the garlic and cook for 30 seconds until fragrant. Add the chicken, Italian seasoning, salt, pepper, and red pepper flakes if using.
- Step 3: Cook until the chicken is browned. Pour in the chicken broth and simmer. Stir in sun-dried tomatoes and simmer for 10 minutes.
- Step 4: Reduce heat, stir in cream, Parmesan, and spinach. Cook until spinach wilts and soup is creamy.
- Step 5: For a thicker soup, add cornstarch slurry and cook until thickened. Serve hot with bread.
Notes
- You can substitute rotisserie chicken for convenience.
- Kale can be used in place of spinach.
- For a dairy-free option, use full-fat coconut milk and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
