Creamy Tuscan Chicken Soup (Print)

Velvety Italian soup with tender shredded chicken, spinach, sun-dried tomatoes, and creamy herb broth. Ready in 45 minutes.

# 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 - 1/2 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 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste

→ Cheese

14 - 1/4 cup freshly grated Parmesan cheese, plus more for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot; simmer for 10 minutes.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, until spinach is wilted and soup is creamy.
07 - Stir in Parmesan cheese (if using) just before serving. Taste and adjust seasoning.
08 - Ladle into bowls, garnish with extra Parmesan and a drizzle of olive oil, if desired.

# Expert Tips:

01 -
  • It transforms simple pantry staples and leftover chicken into something that tastes like you spent hours in the kitchen.
  • The creamy broth with sun-dried tomatoes and spinach feels indulgent but comes together in under an hour.
  • Its flexible enough to handle substitutions, so you can make it work with what you already have.
  • One pot means less cleanup, which is exactly what weeknight cooking should be.
02 -
  • Dont let the soup boil hard once the cream is added or it may separate and lose its silky texture.
  • If your sun-dried tomatoes are very salty, rinse them briefly before chopping to keep the soup balanced.
  • Taste before adding all the salt because the broth, chicken, and Parmesan all contribute saltiness.
03 -
  • Use rotisserie chicken for speed, but if you poach your own, save the poaching liquid to use as part of the broth for even more flavor.
  • Chop the sun-dried tomatoes small so they distribute evenly and every spoonful gets a bit of their tangy sweetness.
  • Add the spinach at the very end so it stays vibrant green and doesnt turn murky from overcooking.
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