Description
A rich, creamy Tuscan chicken soup featuring tender chicken, vibrant vegetables, and a smooth broth, perfect for cozy days.
Ingredients
Scale
- 1 pound chicken breast or thighs, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 teaspoon dried Italian herbs (or a blend of basil, oregano, and thyme)
- Salt and pepper to taste
- Optional: 1/2 cup grated Parmesan cheese
- Optional: Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Toss in the minced garlic and continue to sauté for another minute, ensuring it doesn’t burn.
- Next, add the diced chicken to the pot and season with salt, pepper, and Italian herbs. Stir frequently until cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a gentle boil. Lower the heat and let it simmer for about 10-15 minutes.
- Add the halved cherry tomatoes and stir.
- Pour in the heavy cream slowly while stirring to create a rich, creamy texture. Simmer for an additional 5 minutes.
- Stir in the fresh spinach and cook until just wilted, about 2 minutes.
- If desired, stir in grated Parmesan cheese until melted.
- Taste and adjust seasonings if necessary. Remove from heat.
- Serve hot, garnished with fresh basil leaves.
Notes
Substitute chicken with tofu for a vegetarian option or use Greek yogurt instead of heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg