Creamy Tuscan Chicken Soup (Printable Copy)

Comforting velvety soup featuring tender shredded chicken, spinach, and sun-dried tomatoes in savory herb-infused creamy broth.

# What You Need:

→ 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 blend (basil, oregano, thyme)
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

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes to release aromatic compounds.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot; simmer for 10 minutes to infuse 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 achieves creamy consistency.
07 - Stir in Parmesan cheese if using, 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 Advice:

01 -
  • It tastes like you simmered it all day but comes together in under an hour.
  • The sun-dried tomatoes bring a sweet tanginess that balances the cream perfectly.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle.
  • You can throw in whatever greens or beans you have without following the rules too closely.
02 -
  • Don't let the soup boil hard once you add the cream or it can split and look grainy instead of smooth.
  • If you're using dry sun-dried tomatoes, soak them in hot water for ten minutes first or they'll stay chewy.
  • Taste before adding all the salt, especially if your broth or Parmesan are already salty.
  • Leftover soup thickens in the fridge, just add a splash of broth or cream when reheating.
03 -
  • Use rotisserie chicken to cut your prep time in half and add extra flavor from the seasoned skin.
  • Let the garlic cook just until fragrant, about one minute, any longer and it turns bitter.
  • Add the Parmesan off the heat or just before serving so it melts smoothly without clumping.
  • If you like it thicker, mash a few of the carrots against the side of the pot before adding the cream.
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