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Tuscan Chicken Soup

A creamy and flavorful soup featuring tender chicken, spinach, and sun-dried tomatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb Boneless chicken thighs or breasts Thighs are juicier.
  • 1 cup Chopped onion For aroma.
  • 3 cloves Garlic, minced For flavor.
  • 1 cup Sun-dried tomatoes Chopped for better texture.
  • 4 cups Chicken broth Homemade or store-bought.
  • 1 cup Heavy cream For creaminess; substitute with half-and-half if desired.
  • 4 cups Baby spinach or kale Use whatever is available.
  • 2 tablespoons Olive oil For sautéing.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Italian herbs Dried or fresh.

Method
 

Preparation
  1. Heat olive oil in a big pot.
  2. Add onion and garlic, and sauté until softened.
  3. Add chicken thighs or breasts, salt, pepper, and herbs. Cook until chicken gets some color.
  4. Pour in the chicken broth, then add chopped sun-dried tomatoes.
  5. Simmer for about 20 minutes until chicken is cooked through.
  6. Slowly swirl in the heavy cream.
  7. Add spinach just before serving, and adjust seasoning.

Notes

Leftovers can be stored in the fridge for about 4 days. To freeze, pour cooled soup into freezer bags and lay them flat. Add fresh greens when reheating for best texture.