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Tuscan Chicken Soup

Creamy Tuscan Chicken Soup Recipe

Tuscan Chicken Soup is a comforting Italian-inspired dishmade with chicken, vegetables, and aromatic herbs. It is known for its creamybase, which is achieved by adding heavy cream and Parmesan cheese. This soupoften includes hearty vegetables like carrots, celery, and spinach, creating adelicious and well-rounded meal. The blend of seasonings such as thyme,rosemary, and oregano gives it that signature Tuscan flavor. Perfect for anytime of the year, this soup brings a taste of Tuscany to your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 can 15 oz diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 3 cups fresh spinach chopped
  • 1/2 cup heavy cream for creaminess
  • 1/2 cup grated Parmesan cheese for a rich, savory finish

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon
  • Measuring spoons and cups
  • Soup Ladle

Method
 

  1. Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then sear them for about 5-6 minutes per side until browned and cooked through. Once done, remove the chicken from the pot and set it aside to rest.
  2. Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent. Add the garlic and cook for another minute until fragrant.
  3. Add the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, stirring well to combine. Add the thyme, rosemary, oregano, and red pepper flakes (if using). Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
  4. Shred the Chicken: While the soup simmers, shred the cooked chicken using two forks. Add the shredded chicken back into the pot.
  5. Stir in the Spinach and Cream: Once the chicken is back in the pot, add the chopped spinach and stir until it wilts. Then, pour in the heavy cream and stir to combine. Let the soup simmer for an additional 5 minutes.
  6. Final Touches: Season the soup with salt and pepper to taste. Serve the soup in bowls, and garnish with freshly grated Parmesan cheese. You can even add a drizzle of extra cream for a luxurious finish.

Notes

To make this soup even heartier, you can add cooked pasta, like small shells or orzo, towards the end of the cooking process. This addition will provide extra texture and help turn this soup into a one-pot meal that satisfies both your hunger and taste buds. If you prefer a thicker soup, consider adding a slurry made from cornstarch and water or using a hand blender to puree part of the soup for a creamier texture.