Creamy Tuscan Chicken Soup Ultimate
This Creamy Tuscan Chicken Soup is a comforting and flavorful dish, packed with garlic, herbs, and sun-dried tomatoes. It's a journey to Italy in a bowl, perfect for a cozy night in. Customize it with optional add-ins like gnocchi or white beans to make it your own.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 5 oz fresh baby spinach
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 cup store-bought or homemade gnocchi optional
Instructions
- Cut the chicken breasts into bite-sized pieces. Season them generously with salt, pepper, and half of the Italian seasoning.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the seasoned chicken to the pot and cook until browned on all sides.
- Stir in the chopped sun-dried tomatoes and the remaining Italian seasoning. Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and grated Parmesan cheese. Heat through gently, but do not boil.
- Add the fresh spinach to the soup and stir until it wilts, about 2-3 minutes.
- Taste the soup and adjust the seasoning with salt, pepper, and red pepper flakes (if using) to your liking.
- If adding gnocchi, stir it into the soup during the last 5 minutes of simmering, or until they are tender.
- If adding white beans, stir them in during the last few minutes of simmering to heat through.
- Ladle the Creamy Tuscan Chicken Soup into bowls and garnish with extra grated Parmesan cheese and a sprinkle of fresh herbs, if desired.
Notes
For richer flavor, use chicken thighs instead of chicken breasts. Don't toss the oil from the oil-packed sun-dried tomatoes; use it to sauté the onions and garlic. To avoid curdling, do not boil the soup after adding the heavy cream. This soup is even better the next day. The flavors meld together beautifully in the fridge. If using gnocchi, it will absorb some liquid, so you may need to add a little extra broth when reheating. For a keto-friendly option, omit the gnocchi or pasta or substitute with cauliflower rice. For a dairy-free version, use full-fat coconut milk or cashew cream instead of heavy cream. Substitute Parmesan cheese with a dairy-free alternative or nutritional yeast. To make it vegetarian, skip the chicken and add cannellini beans or chickpeas. Use vegetable broth instead of chicken broth and add extra vegetables like zucchini, carrots, and bell peppers.