Tuscan Chicken Soup

white chicken soup with green spinach leaves in a white bowl with one black spoon.

Creamy Tuscan Chicken Soup is rich, yet light and is packed with deliciousness, making it the perfect starter or a light dinner option. Best of all, it’s made without pasta or gnocchi, keeping it simple and satisfying. Feel free to use leftover cooked chicken to make it even easier!

Course Soup

Cuisine Italian

Keyword chicken and spinach soup, Italian chicken soup, tuscan chicken soup

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 348kcal

Author Maria Doss

Ingredients

1 tablespoon olive oil
3 to 4 boneless chicken thighs
1 tablespoon butter
3 garlic cloves chopped
2 tablespoons all purpose flour
2 cups chicken stock I used 33% reduced sodium
½ cup milk
1 teaspoon Italian seasoning
½ to ¾ teaspoon salt or to taste
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
¼ cup heavy cream
1 to 2 handfuls baby spinach
¼ cup parmesan

Instructions

Place a medium pot over medium-high heat and add the olive oil. When hot, place the chicken thighs in a single layer and season with some salt and peppr,.
Cook the chicken for about 3 minutes, then flip it and cook for an additional 2 minutes. Remove the chicken to a plate; it will not be fully cooked at this stage.
Reduce heat to medium and add the butter and then garlic. Saute for 20 to 30 seconds and then add the all purpose flour. Cook, stirring constantly for about one minute.
Add the stock, milk, Italian seasoning, additional salt, pepper and red pepper flakes. Bring to a simmer.
Tip: In the meantime, dice the chicken into bite-sized pieces.
Add the chicken chunks into the soup, give a stir, cover, reduce heat to low and let simmer for about 15 minutes.
Open and stir in the heavy cream, spinach and parmesan. Cook until the spinach wilts. Taste and adjust the seasoning with salt and pepper, if necessary.
Ladle into bowls, top with drained sun-dried tomatoes, if desired.

Notes

To use leftover chicken - Cut leftover chicken into bite-size chunks and sear it in olive oil for 1 to 2 minutes on each side to develop color. Remove it onto a plate. Proceed with making the soup as instructed and add the chicken back along with the heavy cream and spinach.

Chicken stock - I used 33% chicken stock. if you are using no sodium or regular salt, then adjust salt accordingly.

Use all whole milk and skip the heavy cream to make it lighter.

Nutrition