Creamy Tuscan "Marry Me" Chicken Soup
This creamy Tuscan chicken soup is rich, flavorful, and incredibly comforting, perfect for a cozy meal that will impress anyone.
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast or thighs cut into 1-inch pieces
- small yellow onion chopped
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes packed in oil, drained, chopped
- 4 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach washed and roughly chopped
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
Optional Garnish
- Fresh basil or parsley
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium-high heat, then brown chicken pieces for 5-7 minutes; remove and set aside.
- Reduce heat to medium, cook chopped onion until softened (3-5 minutes), then stir in minced garlic and sun-dried tomatoes for 1 minute until fragrant.
- Pour in chicken broth, stir in Italian seasoning, and bring to a gentle simmer, scraping up any browned bits.
- Return chicken to the pot, reduce heat to low, cover, and simmer for 10-15 minutes until chicken is cooked through.
- Stir in heavy cream and Parmesan cheese, then cook for 2-3 minutes, stirring constantly, until the soup slightly thickens.
- Add fresh spinach and stir for 1-2 minutes until wilted.
- Season with salt and pepper to taste; ladle hot soup into bowls and garnish with basil or parsley if desired.
Notes
For extra flavor, consider marinating the chicken for 30 minutes before cooking. You can also add a pinch of red pepper flakes for a subtle kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.