Creamy Tuscan Chicken Soup
A rich and comforting Italian-inspired soup featuring tender chicken, fresh spinach, sun-dried tomatoes, and a silky cream broth that comes together in under an hour.
Equipment
- 1 Large Dutch oven or heavy-bottomed pot
- 1 Sharp knife and cutting board
- 1 Wooden spoon or silicone spatula
- 1 Measuring cups and spoons
- 1 Cheese grater (if using a block of Parmesan)
- 1 Ladle for serving
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs thighs stay more tender
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 4 cups chicken broth or stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes oil-packed, chopped
- 4 cups fresh baby spinach
- 1/2 cup Parmesan cheese freshly grated
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- salt and black pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- Season your chicken pieces with salt and pepper on both sides before cooking.
- Heat olive oil in your Dutch oven over medium-high heat until shimmering.
- Add chicken to the hot oil and cook for 5-6 minutes per side until golden brown.
- Remove chicken from the pot and set aside on a clean plate.
- Add diced onion to the same pot and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for one minute.
- Pour in chicken broth slowly while stirring to prevent lumps from forming.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes to the pot.
- Bring the mixture to a simmer and let it cook for 5 minutes.
- Reduce heat to medium-low and stir in heavy cream until well combined.
- Dice or shred your cooked chicken into bite-sized pieces.
- Return chicken to the pot along with any accumulated juices.
- Add fresh spinach in handfuls, stirring until it wilts into the soup.
- Stir in freshly grated Parmesan cheese until melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Simmer for 5-10 more minutes to let all the flavors meld together.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat. You may need to add a splash of broth or cream if the soup thickens during storage.