Description
A soul-warming, creamy Tuscan-style chicken soup that brings restaurant-quality comfort to your family dinner table. Featuring tender shredded chicken, savory sun-dried tomatoes, and vibrant spinach in a rich, velvety broth, this wholesome meal is perfectly suited for cold evenings. It is quick to prepare, protein-packed, and guaranteed to satisfy even the pickiest eaters.
Ingredients
2-3 cups cooked chicken, shredded
4 cups low-sodium chicken broth
1 tbsp sun-dried tomato oil
0.5 tbsp unsalted butter
0.5 medium onion, finely diced
0.5 cup sun-dried tomatoes, chopped finely
2 tbsp tomato paste
1.5 tbsp minced garlic
1.25 tsp Italian seasoning
0.5 tsp paprika
0.25 tsp dried basil
0.5 tsp dried oregano
1 tsp soy sauce
0.25 tsp salt and pepper
4 oz cream cheese, cubed
0.5 cup heavy cream
0.5 cup parmesan cheese, grated
2 cups fresh spinach
Instructions
Heat the sun-dried tomato oil and butter in a large pot over medium heat.
Add the onion and sauté until translucent, then add the minced garlic and cook until fragrant.
Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, paprika, basil, and oregano, cooking for 1-2 minutes to toast the spices.
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
Add the shredded chicken and continue to simmer for 5-8 minutes.
Reduce heat to low and stir in the cubed cream cheese and heavy cream until melted and smooth.
Fold in the parmesan cheese and fresh spinach, stirring until the spinach is wilted and the cheese is incorporated.
Season with salt and pepper to taste and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream from separating. You can substitute the chicken with chickpeas for a vegetarian version.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired