Creamy Tuscan Chicken Soup (Printable Version)

A comforting, velvety soup featuring tender shredded chicken, spinach, and sun-dried tomatoes in savory herb-infused creamy broth.

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken

→ 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 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
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

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

# How to Make It:

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

# Expert Tips:

01 -
  • It tastes like you spent hours simmering when really it comes together in less than an hour.
  • The sun-dried tomatoes give it a sweet, tangy depth that makes every spoonful interesting.
  • You can use rotisserie chicken and skip the whole poaching step without losing any richness.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors have mingled overnight.
02 -
  • Don't let the soup boil once you add the cream or it might break and look grainy instead of smooth.
  • If your sun-dried tomatoes are really oily, blot them with a paper towel first or the soup can taste a little slick.
  • Taste before adding more salt; rotisserie chicken and Parmesan both bring plenty of their own.
03 -
  • Use the darkest, most flavorful rotisserie chicken you can find; the seasoned skin adds a subtle smokiness even after the meat is shredded.
  • Let the soup sit for 10 minutes off the heat before serving; the flavors deepen and the texture smooths out even more.
  • If you accidentally oversalt, a squeeze of lemon juice at the end can balance it out and brighten the whole pot.
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