Creamy Tuscan Chicken Soup (View Print Version)

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

# What You'll 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 (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

# Method:

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 release aromatic oils.
04 - Pour in chicken broth and bring to a gentle simmer over medium-low heat.
05 - Add shredded chicken to the pot and simmer for 10 minutes to infuse with broth 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 just before serving. Taste and adjust seasoning as needed.
08 - Ladle into serving bowls and garnish with additional 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, perfect for weeknights when you want comfort without the wait.
  • The sun-dried tomatoes add a sweet, tangy punch that makes every spoonful interesting instead of one-note creamy.
  • You can use rotisserie chicken and nobody will ever know you took a shortcut because the flavors are that rich.
  • It reheats beautifully, so leftovers actually get better as the herbs bloom overnight in the fridge.
02 -
  • Don't let the soup boil hard once you add the cream, or it can separate and turn grainy instead of velvety smooth.
  • If your sun-dried tomatoes are super oily, pat them dry with a paper towel first so the soup doesn't get slick on top.
  • Taste before adding the Parmesan because some broths are saltier than others, and you don't want to overdo it at the end.
  • If the soup thickens too much as it sits, just add a splash of broth or cream when reheating to bring it back to life.
03 -
  • Use the oil from the sun-dried tomato jar to sauté the onions and garlic for an extra layer of savory, tomatoey flavor.
  • If you have time, sear the shredded chicken in a hot pan before adding it to the soup for crispy, caramelized edges that add texture.
  • A squeeze of fresh lemon juice at the end brightens everything and balances the richness, making each spoonful taste more vibrant.
  • Double the recipe and freeze half because future you will be thrilled to find this waiting in the freezer on a busy night.
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