Creamy Tuscan Chicken Soup (Printable version)

Velvety Italian soup with tender shredded chicken, spinach, and sun-dried tomatoes in a savory herb-infused creamy broth.

# Needed ingredients:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached breast/thighs)

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 large carrot, diced
06 - 3 cups baby spinach, roughly chopped
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup freshly grated Parmesan cheese, plus more for serving

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot, sautéing until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs blend, sautéing for 2 minutes to deepen flavor.
04 - Pour in chicken broth and bring to a gentle simmer over medium heat.
05 - Add shredded chicken to the pot and simmer for 10 minutes to absorb broth flavors.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup reaches desired creaminess.
07 - Stir in Parmesan cheese immediately before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional Parmesan cheese and olive oil drizzle if desired.

# Expert Suggestions:

01 -
  • It uses up that rotisserie chicken you bought with good intentions but no follow-through.
  • The sun-dried tomatoes add a tangy sweetness that makes every spoonful interesting.
  • You can have it on the table in under an hour without breaking a sweat.
  • It tastes like you simmered it all day, but you didnt.
02 -
  • Dont let the soup boil hard after adding the cream or it can break and look grainy.
  • If you add the Parmesan too early, it can seize up and turn stringy instead of melting smoothly.
  • Taste before you add extra salt, the Parmesan and sun-dried tomatoes are already salty.
03 -
  • Use rotisserie chicken dark meat for more flavor and moisture, the breast can dry out.
  • If you want a thicker soup, mash a few of the carrot pieces against the side of the pot before adding the cream.
  • A squeeze of lemon juice at the end brightens the whole bowl and cuts through the richness.
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