Marry Me Tuscan Chicken Soup
This creamy, tomato-streaked soup combines tender chicken, spinach, and Parmesan, creating a comforting dish that's perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb chicken breast, boneless, skinless
- 1 tablespoon olive oil for sautéing
- 1 cup onion, diced yellow or sweet
- 2 cloves garlic, minced adds depth
- 2 medium carrots, diced sweetness and body
- 2 stalks celery, diced classic mirepoix base
- 4 cups chicken broth low-sodium if desired
- 1 can diced tomatoes (14.5 oz) with juices for acidity
- 1 cup heavy cream for the creamy finish
- 1 teaspoon Italian seasoning or herbes de Provence
- to taste salt and pepper
- a few handfuls fresh spinach until slightly wilted
- for serving Parmesan cheese, freshly grated best for texture and melt
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
- Push the vegetables to the side, add the chicken breast to the pot, and brown briefly on both sides, 2–3 minutes per side.
- Pour in 4 cups chicken broth and the can of diced tomatoes (including juices). Bring the liquid to a gentle boil.
- Lower the heat to a simmer. Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Simmer, uncovered, for 15–20 minutes until the chicken is cooked through.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the pot.
- Stir in several handfuls of fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with a generous sprinkle of freshly grated Parmesan cheese.
Notes
For dairy-free, swap heavy cream for full-fat coconut milk or cashew cream. It’s versatile and can be turned into a pasta or bake base with leftovers.