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Description
A rich and creamy Tuscan chicken soup with sun-dried tomatoes, spinach, and tender chicken, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 cups baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and sun-dried tomatoes.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Stir in spinach and Parmesan cheese. Cook until spinach is wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, you can add a tablespoon of flour or cornstarch mixed with a little water to the simmering soup.
- Tortellini can be added in the last 5-7 minutes of simmering for a heartier meal.
- Garnish with fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American