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- Chicken and broth components: - 1 pound boneless, skinless chicken breasts, diced - 4 cups low-sodium chicken broth For the chicken, I prefer boneless and skinless breasts. They cook quickly and stay juicy. Dicing them into bite-sized pieces makes it easy to eat and helps them cook evenly. The low-sodium chicken broth adds rich flavor while keeping it light. - Vegetables and aromatics: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 2 ribs celery, diced - 1 cup fresh spinach, roughly chopped - 1 cup sun-dried tomatoes, chopped (oil-packed if possible) I use olive oil to sauté the vegetables. It adds a nice depth to the soup. Onions, garlic, carrots, and celery create a strong flavor base. Fresh spinach adds color and nutrition, while sun-dried tomatoes bring a sweet, tangy punch. - Cream and seasonings: - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and black pepper, to taste - 1 tablespoon fresh lemon juice - Fresh basil leaves for garnish (optional) Heavy cream gives the soup its creamy texture. Thyme and oregano are classic herbs that work well together. Adjust the salt and pepper to your taste. A splash of lemon juice brightens the flavors, and fresh basil adds a lovely finishing touch. This combination of ingredients makes the soup hearty and comforting. I love how each part contributes to the overall taste. To start, heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add one pound of diced chicken breasts. Season the chicken with salt and black pepper. Cook the chicken for 5-7 minutes. Stir occasionally, letting it get golden brown. The chicken is done when it is no longer pink in the center. Use a meat thermometer to check; it should be 165°F (74°C). Once cooked, remove the chicken from the pot and set it aside. In the same pot, add one chopped medium onion, one diced carrot, and two diced celery ribs. Sauté these vegetables for about 5 minutes. You want them to be tender and the onion to look clear. This step adds lots of flavor to your soup. Remember to cook in this order, as the onion needs more time to soften. Next, add three cloves of minced garlic, one teaspoon of dried thyme, and one teaspoon of dried oregano. Stir well for about one minute. This helps the spices release their wonderful aroma. Now, pour in four cups of low-sodium chicken broth. Increase the heat until the broth boils. Once it's boiling, reduce the heat to a gentle simmer and let it cook for 10 minutes. After that, return the cooked chicken to the pot. Then, add one cup of chopped sun-dried tomatoes and one cup of roughly chopped fresh spinach. Stir everything together and let it simmer for a few more minutes. Finally, gently stir in one cup of heavy cream. Let the soup warm through for an additional 5 minutes. Taste it, and adjust with more salt, black pepper, or fresh lemon juice if needed. Serve the soup hot, and enjoy the cozy flavors! To boost the taste of your soup, use fresh herbs. I love using thyme and oregano. Their smell brings joy to the kitchen. Fresh ingredients are key. They can make a huge difference. Try to choose bright, fresh spinach and sun-dried tomatoes packed in oil. This oil adds extra flavor to the soup. If you want a creamier soup, adjust the amount of heavy cream. You can add more or less based on your taste. For a lighter option, consider using half-and-half or coconut milk. They can still give you a nice texture without being too heavy. If you want to thicken your soup without cream, try using a cornstarch slurry. Mix equal parts of cornstarch and cold water, then stir it in as the soup simmers. Serve your soup in rustic bowls. This makes it feel homey and warm. Pair it with crusty bread for dipping. It adds a lovely touch. For garnishing, sprinkle fresh basil on top. You can also add a drizzle of olive oil. These small touches can make your dish look and taste even better. {{image_4}} You can switch the chicken for other meats. Try diced turkey or pork. Both add a unique taste. If you want a lighter option, use shrimp. Cook them quickly to keep them tender. For a vegetarian twist, use chickpeas or white beans. They add protein and texture. You can also use tofu for a hearty option. Just be sure to cook it until golden brown for flavor. To make the soup your own, think about regional flavors. Add Italian sausage for a spicy kick. You can use pesto instead of sun-dried tomatoes for a fresh twist. If you like heat, add red pepper flakes. Start with a small amount and increase to taste. You can also try fresh herbs like rosemary or parsley for extra flavor. If you're gluten-free, use gluten-free broth and check all your ingredients. Many brands offer gluten-free options. For dairy-free soup, swap heavy cream with coconut milk or cashew cream. Both give a rich texture and flavor. Just choose unsweetened versions to keep it savory. Store your Creamy Tuscan Chicken Soup in an airtight container. This helps keep it fresh and safe. Let the soup cool down to room temperature before sealing it. In the fridge, the soup lasts about 3 to 4 days. If you want it to last longer, consider freezing it. To freeze the soup, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. This soup can stay good in the freezer for up to 3 months. When you’re ready to enjoy it, take it out of the freezer. Thaw it in the fridge overnight or use the microwave for a quick thaw. When reheating, do it gently on the stove. This way, you keep the flavors intact. Stir the soup often to heat it evenly. If it seems thick, add a splash of chicken broth or water. To freshen it up, add a handful of fresh spinach or basil just before serving. This gives the soup a vibrant touch. Creamy Tuscan Chicken Soup is a warm and hearty dish. It has tender chicken, fresh spinach, and sun-dried tomatoes. The heavy cream makes it rich and smooth. Each bite offers a mix of savory and creamy flavors. This soup draws inspiration from Tuscan cuisine in Italy. It combines simple, fresh ingredients. The bright, herbaceous notes come from thyme and oregano. The sun-dried tomatoes add a sweet-tart punch. Together, they create a comforting meal perfect for chilly days. Yes, you can make Creamy Tuscan Chicken Soup ahead of time. It actually tastes better after sitting a bit. To prep, follow the recipe and let it cool. Store the soup in airtight containers in the fridge. It stays fresh for up to three days. When you reheat, do it slowly on the stove. This helps keep the flavors intact. Stir frequently to prevent sticking. For best results, add a splash of cream while reheating. This revives its creamy texture nicely. This soup pairs well with several sides. Crusty bread is a must for dipping. A fresh baguette or garlic bread works wonderfully. You could also try a side salad to balance the meal. A simple green salad with a lemon vinaigrette adds freshness. The bright flavors complement the soup well. You can also serve it with a Caesar salad for a hearty option. These sides enhance the cozy experience of enjoying this delicious soup. This blog post covered how to make a tasty Creamy Tuscan Chicken Soup. You learned about the key ingredients like chicken, veggies, and cream. I shared steps for cooking, sautéing, and combining everything for the best flavor. You also discovered tips for enhancing taste and texture. Plus, we explored variations and storage methods to keep your soup fresh. With these insights, you can now create a wonderful meal. Enjoy making this soup for family and friends!

Creamy Tuscan Chicken Soup

Warm up with a bowl of creamy Tuscan chicken soup that's easy to make and bursting with flavor! This comforting dish features tender chicken, fresh spinach, and sun-dried tomatoes in a rich, creamy broth. Perfect for a cozy dinner or meal prep, this recipe is guaranteed to impress your family and friends. Click through to explore the full recipe and enjoy a delicious taste of Tuscany at home!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium carrot, diced

2 ribs celery, diced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup heavy cream

1 cup fresh spinach, roughly chopped

1 cup sun-dried tomatoes, chopped (oil-packed for added flavor)

Salt and black pepper, to taste

1 tablespoon fresh lemon juice

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken breasts. Season generously with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it's browned on the outside and no longer pink in the center. Remove the chicken from the pot and set it aside on a plate.

    Using the same pot, add the chopped onion, diced carrot, and diced celery. Sauté the vegetables for approximately 5 minutes, or until they become tender and the onion is translucent.

      Add the minced garlic to the pot along with the dried thyme and oregano. Stir well for about 1 minute, allowing the spices to become aromatic.

        Carefully pour in the chicken broth and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer and let it cook for 10 minutes.

          Return the cooked chicken to the pot, then add the chopped sun-dried tomatoes and spinach. Stir everything together and let the soup come back to a simmer.

            Gently stir in the heavy cream, allowing the soup to warm through for an additional 5 minutes. Taste the soup and adjust the seasoning with salt, black pepper, and fresh lemon juice as needed.

              To serve, ladle the hot soup into bowls, garnishing each serving with fresh basil leaves for an extra touch of flavor and freshness.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                  - Presentation Tips: Serve in rustic bowls and accompany with crusty bread for dipping. A sprinkle of extra basil or a drizzle of olive oil on top can elevate the presentation.