Creamy Tuscan Chicken Soup
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
486 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, American
Creamy Tuscan Chicken Soup
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Hearty and delicious chicken soup with rich tomato broth. Make it dairy-free or use regular cream. This rich and flavorful soup is a hearty weeknight meal that is easy to customize. Add more veggies!
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Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion chopped
- 5 large cloves garlic minced
- 1 ½ lbs boneless skinless chicken breasts chopped
- 1 tsp oregano
- 1 tsp dried parsley
- ¾ tsp sea salt to taste
- ¼ tsp black pepper to taste
- ¼ tsp red pepper flakes to taste
- 1 cup sun-dried tomatoes drained
- 1 (15-oz) can full-fat canned coconut milk *
- 2 cups low-sodium chicken broth
- 2/3 cup dry white wine optional
- 1 tsp lemon zest optional
- 2 Tbsp tomato paste
- 5 ounces baby spinach
Instructions
- Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.
- Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly golden brown, about 8 minutes. Stir in the minced garlic and chopped chicken. Brown the chicken for a few minutes before stirring in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.
- Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste and stir well. Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low and cook at a gentle bubble for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.
- Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted. Taste the soup for flavor and add sea salt and black pepper to taste.
- Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious meal. If you do dairy, sprinkle freshly grated parmesan cheese over this creamy chicken soup! Garnish with chopped basil if you have fresh basil on hand.
- Store leftover soup in an airtight container in the refrigerator for up to 1 week. You can also freeze soup double bagged in zip lock bags for up to 3 months.
Notes
- *If you aren't dairy-free, replace the coconut milk with 1 1/2 cups heavy cream.
Nutrition Information
Show Details
Serving
1Serving (of 4)
Calories
486kcal
(24%)
Carbohydrates
21g
(7%)
Protein
42g
(84%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
98mg
(33%)
Sodium
434mg
(18%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 486kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 98mg | 33% |
| Sodium | 434mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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