Description
Creamy Tuscan Chicken Soup is a flavorful, comforting dish packed with tender chicken, sun-dried tomatoes, and fresh spinach in a rich, creamy broth. This easy one-pot meal is perfect for a cozy dinner and offers a dairy-free option with coconut milk. Ready in just 45 minutes, it’s a quick, nourishing choice for any night of the week.
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ½ cup sun-dried tomatoes, drained and chopped
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach
Instructions
- Sauté Aromatics: Heat avocado oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Cook Chicken: Add chopped chicken breasts and season with oregano, parsley, sea salt, black pepper, and red pepper flakes (if using). Cook until the chicken is browned on all sides.
- Add Tomatoes and Broth: Stir in sun-dried tomatoes, then pour in chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Make It Creamy: Stir in coconut milk and let it simmer for another 5 minutes.
- Add Spinach: Fold in baby spinach and cook until wilted, about 2 minutes.
- Serve: Ladle into bowls and enjoy warm!
Notes
- Dairy Alternative: Substitute coconut milk with heavy cream for a richer, non-dairy-free version.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Thickening Tip: Let it simmer longer or add a cornstarch slurry for a thicker soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
