Marry Me Tuscan Chicken Soup
A comforting one-pot soup packed with tender chicken, fresh vegetables, and creamy goodness, perfect for a weeknight dinner.
Ingredients
For the Soup
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil For sautéing
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 piece carrot, diced
- 1 piece celery stalk, diced
- 4 cups chicken broth Check for gluten-free if necessary
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream Can substitute with coconut milk for dairy-free
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups spinach Fresh spinach recommended
- 1/2 cup grated parmesan cheese
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onions, garlic, carrot, and celery. Cook until softened.
- Add the chicken breasts and cook until browned on both sides.
Cooking
- Pour in the chicken broth and diced tomatoes. Bring to a simmer and cook until the chicken is cooked through, about 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream, Italian seasoning, salt, and pepper.
- Add the spinach and parmesan cheese. Allow the soup to simmer for another 5-10 minutes until heated through.
- Serve warm and enjoy!
Notes
Use fresh ingredients for the best flavor. The soup can be stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat gently on the stove or microwave.