Marry Me Tuscan Chicken Soup
A creamy, comforting chicken soup with bright tomatoes, tender chicken, and leafy greens, perfect for a chilly evening.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups chopped kale or spinach Kale gives a slightly chewy texture; spinach wilts softer.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- to taste tablespoon Olive oil for cooking
Instructions
Preparation
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the chopped onions, carrots, and celery; sauté until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Nestle the chicken breasts into the pot and cook until browned on both sides, about 3–4 minutes per side.
- Pour in the chicken broth and the can of diced tomatoes. Sprinkle in the Italian seasoning, and season with salt and pepper. Bring everything to a simmer.
- Cook for 20–25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot and stir in the chopped kale or spinach and heavy cream.
- Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed.
- Serve warm.
Notes
Leftovers reheat beautifully and taste even better the next day. Store in an airtight container for up to 3–4 days.