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.

# Required ingredients:

→ Proteins

01 - 2 cups cooked shredded chicken, rotisserie or poached

→ 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 fresh 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 herb blend
11 - ½ teaspoon crushed red pepper flakes, optional
12 - ½ teaspoon salt, adjusted to taste
13 - ¼ teaspoon ground black pepper, adjusted to taste

→ Cheese

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

# How to make it:

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

# Expert Advice:

01 -
  • It tastes like you spent hours simmering a complicated Italian masterpiece, but it's ready in under an hour.
  • The sun-dried tomatoes add a sweet tanginess that makes every spoonful feel special without any fuss.
  • You can use whatever cooked chicken you have on hand, making it perfect for using up leftovers or a grocery store rotisserie bird.
  • The creamy broth clings to the vegetables and chicken in a way that feels indulgent but still light enough for any night of the week.
02 -
  • Don't let the soup boil hard once you've added the cream, high heat can cause it to curdle and turn grainy instead of smooth.
  • If your sun-dried tomatoes are very salty, rinse them quickly under water before chopping, otherwise they can overpower the broth.
  • Add the spinach at the very end so it stays bright green and doesn't turn muddy brown from overcooking.
03 -
  • Use dark meat chicken like thighs instead of breast if you have it, the extra fat keeps the soup moist and adds deeper flavor.
  • Let the garlic cook just until fragrant but not brown, burned garlic will make the whole soup taste bitter.
  • Stir the soup gently after adding the cream to avoid breaking up the chicken too much, you want tender shreds not stringy bits.
  • Taste before adding salt at the end, the Parmesan and broth can make it salty enough on their own.
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