Tuscan Chicken Soup
A comforting bowl of Tuscan Chicken Soup made with tender chicken, hearty white beans, and flavorful sun-dried tomatoes in a creamy broth, perfect for weeknight dinners or lazy weekends.
Ingredients
Main ingredients
- 1 lb chicken breasts
- 1 can white beans, rinsed and drained
- 1 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Opt for high-quality broth for better flavor.
- 1 cup heavy cream Can substitute with half-and-half or coconut milk.
- 2 cups spinach Can substitute with kale or Swiss chard.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking Used for sautéing.
Instructions
Preparation
- Heat a splash of olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they are translucent.
- Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the pot and cook until they are slightly browned on all sides.
- Pour in the chicken broth and bring it to a simmer. Add the white beans and sun-dried tomatoes, and let it cook until the chicken is fully cooked.
- Once the chicken is cooked, remove it from the pot, shred it, and then return the shredded chicken to the soup.
- Stir in the heavy cream and add the spinach, cooking until the spinach is wilted.
- Taste and adjust the seasoning as needed before serving warm.
Notes
Best enjoyed with a sprinkle of freshly grated Parmesan cheese or a swirl of pesto. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat on the stove, adding a splash of broth or cream to maintain creaminess.