Creamy Tuscan Chicken Soup Recipe

Indulge in the rich flavors of Italy with this Creamy Tuscan Chicken Soup Recipe. This comforting soup is loaded with chicken, spinach, and infused with the aroma of garlic and herbs, all swathed in a creamy sauce. Perfect for a cold winter’s night or a quick weeknight dinner. The best part? It’s incredibly easy to make and can be ready in under an hour. Looking for another cozy soup idea? Don’t miss our White Chicken Chili Soup Recipe, a hearty and flavorful option that’s perfect for chilly nights.

Ingredients

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup chopped fresh spinach
– 1/4 cup chopped fresh parsley

Equipments

– Large saucepan or Dutch oven
– Cutting board
– Knife
– Measuring cups and spoons
– Whisk
– Wooden spoon or spatula
– Immersion blender or regular blender
– Grater or cheese shredder

Step-by-Step Instructions Tuscan Chicken Soup

Step 1. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 2. Add the minced garlic and cook for another minute, until fragrant.

Step 3. Add the chicken to the saucepan and cook until browned on all sides and cooked through, about 5-7 minutes.

Step 4. Stir in the dried basil, thyme, salt, and pepper. Cook for 1 minute.

Step 5. Add the diced tomatoes, chicken broth, and heavy cream to the saucepan. Bring the mixture to a simmer.

Step 6. Reduce the heat to medium-low and let the soup simmer for 10-15 minutes or until the chicken is cooked through and the sauce has thickened.

Step 7. Stir in the shredded mozzarella cheese until melted and creamy.

Step 8. Use an immersion blender or a regular blender to puree a portion of the soup to desired consistency.

Step 9. Stir in the chopped spinach and parsley.

Step 10. Taste and adjust seasoning as needed.

Step 11. Serve hot and enjoy!

Nutrition in Tuscan Chicken Soup

Pro Tips to make perfect Creamy Tuscan Chicken Soup Recipe

1. Use high-quality ingredients: Fresh and high-quality ingredients will make a big difference in the flavor and texture of your soup.

2. Don’t overcook the chicken: Cook the chicken until it’s just cooked through to avoid making it dry and tough.

3. Stir in the cream carefully: Stir in the heavy cream carefully to avoid creating a chunky texture.

4. Add the spinach at the end: Add the chopped spinach towards the end of cooking to preserve its vibrant color and texture.

5. Store and reheat carefully: Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat over low heat, stirring occasionally.

6. Variations: Try adding different herbs or spices to give your soup a unique twist, such as Italian seasoning or red pepper flakes.

7. Make it a meal: Serve the Creamy Tuscan Chicken Soup with a side of crusty bread or a green salad for a satisfying meal.

FAQs

Q: Can I use low-fat cream instead of heavy cream?
A: Yes, you can use low-fat cream as a substitute, but keep in mind it will affect the richness and texture of the soup.

Q: Can I make this soup in a slow cooker?
A: Yes, you can cook the soup in a slow cooker. Simply brown the chicken and cook the onion and garlic in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 3-4 hours.

Q: Can I freeze this soup?
A: Yes, you can freeze the soup for up to 2 months. Thaw and reheat when needed.

Q: Can I make this soup vegetarian?
A: Yes, you can make this soup without chicken by using additional vegetables or tofu instead. Simply omit the chicken and adjust the seasoning accordingly.