Why You’ll Love This Recipe
Tuscan Chicken Soup is the ultimate comfort food, offering a hearty and creamy blend of tender chicken, vegetables, and aromatic herbs. With its rich flavors and satisfying texture, it’s perfect for cozy dinners or serving a crowd. Inspired by the flavors of Tuscany, this soup is both flavorful and filling, making it an ideal meal for chilly days.
ingredients
Chicken breasts
Olive oil
Onion, chopped
Carrots, chopped
Celery stalks, chopped
Garlic, minced
Chicken broth
Heavy cream
White beans, drained and rinsed
Spinach
Parmesan cheese, grated
Dried thyme
Salt and pepper to taste
Lemon juice (optional for a zesty touch)
directions
- Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove and set aside to cool.
- In the same pot, add onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
- Shred the cooked chicken into bite-sized pieces and add it back into the pot along with the white beans, spinach, thyme, salt, and pepper.
- Simmer the soup for 10-15 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and let it heat through. Adjust seasoning to taste.
- Top with grated Parmesan cheese and a squeeze of lemon juice if desired before serving.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
- Add diced potatoes for an extra layer of heartiness.
- Swap spinach for kale for a more robust green.
- Use turkey or rotisserie chicken as a quicker alternative to cooking fresh chicken.
- Add red pepper flakes for a subtle spicy kick.
- For a dairy-free version, substitute coconut milk for the heavy cream.
storage/reheating
Store Tuscan Chicken Soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely before transferring to a freezer-safe container. It will keep for up to 3 months.
To reheat, warm on the stovetop over medium heat, adding a little extra chicken broth if needed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add a slightly richer flavor and are perfect for this soup.
Is this soup spicy?
It’s not inherently spicy, but you can add red pepper flakes for heat if desired.
Can I make this soup in a slow cooker?
Yes, cook the chicken in the slow cooker for 4-5 hours on low. Shred the chicken and then add the remaining ingredients for the last 30 minutes.
Can I use frozen spinach?
Yes, frozen spinach works well, just make sure to thaw and drain it before adding.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free. Just ensure that the chicken broth is also gluten-free if you have dietary restrictions.
Conclusion
Tuscan Chicken Soup is a perfect dish for any occasion, combining rich flavors, creamy texture, and heartwarming ingredients. Whether you’re looking for a comforting bowl on a chilly night or a meal to share with loved ones, this soup will never disappoint. Give it a try and enjoy a bowl of Tuscan comfort!
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Tuscan Chicken Soup: An Amazing Ultimate Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian
Description
A rich and creamy soup packed with tender chicken, vegetables, and hearty seasonings that evoke the warm, comforting flavors of Tuscany. Perfect for chilly nights.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 cup heavy cream
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup baby spinach leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (for garnish)
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from the pot, let rest, and then shred the chicken.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the minced garlic, thyme, basil, oregano, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, heavy cream, and diced tomatoes. Stir to combine. Bring the soup to a simmer.
- Once simmering, add the shredded chicken, white beans, and spinach. Stir until the spinach wilts and everything is heated through, about 3-5 minutes.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of parsley.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or milk.
- If you prefer a thicker soup, use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Serve with crusty bread for a complete meal.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.