Description
This Creamy Tuscan Chicken Soup is a rich, comforting dish that brings the flavors of Tuscany straight to your kitchen. Juicy shredded chicken, hearty kale, and tender potatoes are simmered in a creamy broth infused with sun-dried tomatoes, garlic, and Italian herbs. Finished with a splash of cream or coconut milk for extra richness, this soup is both hearty and indulgent, making it perfect for chilly nights or when you’re craving a bowl of cozy goodness. With its vibrant colors, bold flavors, and creamy texture, this Tuscan-inspired soup is sure to become a family favorite. Serve it with crusty bread or Parmesan-topped crostini for a complete meal that’s as satisfying as it is delicious!
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Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 medium potatoes, diced into bite-sized pieces
- 1 cup sun-dried tomatoes (oil-packed or rehydrated dry)
- 2 cups chopped kale or spinach
- 1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and basil)
- Salt and pepper to taste
For the Creaminess:
- ½ cup heavy cream, half-and-half, or coconut milk (optional, for added creaminess)
- Optional: ¼ cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread or crostini
Instructions
1. Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Cook the Chicken:
- Add the chicken to the pot and sear for 3-4 minutes per side until lightly browned (it doesn’t need to be fully cooked through at this stage). Remove the chicken from the pot and set aside.
3. Build the Soup Base:
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom. Add the diced potatoes, sun-dried tomatoes, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the potatoes are tender.
4. Shred the Chicken and Add Greens:
- While the soup simmers, shred the cooked chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the pot along with the chopped kale or spinach. Simmer for 5 minutes until the greens are wilted and the chicken is heated through.
5. Add Creaminess and Season:
- Stir in the heavy cream (or alternative) and optional Parmesan cheese. Simmer for 2-3 minutes until the soup is creamy and heated through. Taste and adjust seasoning with salt, pepper, or additional herbs if needed.
6. Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve with crusty bread or Parmesan-topped crostini on the side for dipping.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Main course
- Cuisine: Italian
