Creamy Tuscan Chicken Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
This soup begins by sautéing chopped onion until golden, then adding minced garlic and diced chicken to brown. Dried herbs including oregano and parsley and seasoning with sea salt, black pepper, and red pepper flakes build a flavorful base. Sun-dried tomatoes add concentrated sweetness and acidity. The liquid consists of full-fat canned coconut milk and low-sodium chicken broth, creating a creamy and slightly thickened soup enhanced by tomato paste. Optional white wine and lemon zest brighten the flavor further.
The soup is simmered gently to blend flavors and cook the chicken thoroughly. Baby spinach is stirred in last, wilting quickly to preserve vibrant color and tender texture. The result is a soup with a rich and creamy mouthfeel balanced by aromatic herbs and the acidity of tomatoes and lemon. The chicken offers tender protein throughout.
This hearty soup can be served with crusty bread to soak up the flavorful broth. It works well as a filling lunch or dinner, especially during cooler weather. Those not avoiding dairy can substitute coconut milk with heavy cream for a richer flavor profile.
Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion chopped
- 5 large garlic minced, cloves
- 1 ½ lbs chicken breast chopped, boneless skinless
- 1 tsp oregano
- 1 tsp parsley dried
- ¾ tsp salt to taste, sea salt
- ¼ tsp black pepper to taste
- ¼ tsp red pepper flakes to taste
- 1 cup sun-dried tomatoes drained
- 1 (15-oz) can coconut milk full-fat, canned
- 2 cups chicken broth low-sodium
- 2/3 cup white wine optional, dry
- 1 tsp lemon optional, zest
- 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 are not dairy-free, you can substitute the coconut milk with 1 1/2 cups of heavy cream for a richer texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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