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Marry Me Tuscan Chicken Soup

A creamy, one-pot soup that warms your soul and pleases your taste buds, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth Use low-sodium for less saltiness.
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream Can substitute for coconut milk for a lighter version.
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh spinach, as desired Add before serving.
  • Parmesan cheese, for serving Generously sprinkle before serving.

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes.
  3. Stir in the onion, garlic, carrots, and celery. Sauté until the vegetables soften, roughly 5 minutes.
  4. Pour in the chicken broth and add the diced tomatoes, heavy cream, and Italian seasoning.
  5. Season with salt and pepper. Bring everything to a simmer and let cook for about 20 minutes.
  6. Just before serving, stir in fresh spinach until wilted.
  7. Serve hot, garnished with Parmesan cheese on top.

Notes

Store leftovers in the fridge for about 3-4 days or freeze in freezer-safe bags for up to three months. Reheat gently, adding chicken broth or cream if necessary.