Creamy Tuscan Chicken Soup (Print Version)

Tender shredded chicken, spinach, and sun-dried tomatoes in a savory herb-infused creamy broth. Comfort in a bowl.

# Ingredients List:

→ 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 - ½ 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 - ½ teaspoon crushed red pepper flakes, optional
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste

→ Cheese

14 - ¼ cup freshly grated Parmesan cheese, plus more for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté 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; sauté for 2 minutes to develop flavor.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach wilts and soup achieves creamy consistency.
07 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with extra Parmesan and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you simmered it all day.
  • The creamy broth clings to every shred of chicken and leaf of spinach in the most satisfying way.
  • You can toss in whatever vegetables or greens you have on hand and it still works beautifully.
  • It reheats like a dream, so leftovers actually get better the next day.
02 -
  • Don't let the soup boil hard once you add the cream or it can break and look grainy instead of smooth.
  • Taste before serving, the sun-dried tomatoes and Parmesan add salt so you might need less than you think.
  • If you're reheating leftovers, do it gently over low heat and add a splash of broth or cream to bring it back to life.
03 -
  • Use rotisserie chicken from the store and this becomes a weeknight miracle that tastes like you spent hours on it.
  • Chop the sun-dried tomatoes small so you get a little bit of that tangy flavor in every spoonful instead of big chewy pieces.
  • Let the soup sit for ten minutes after you finish cooking, the flavors deepen and everything tastes more like itself.
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