Marry Me Tuscan Chicken Soup
A delightful blend of flavors that warm your heart and home, featuring chicken, creamy broth, and fresh vegetables.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil For sautéing
- 1 piece chopped onion For flavor base
- 3 cloves minced garlic For aroma
- 2 pieces diced carrots
- 2 pieces diced celery stalks
- 1 can diced tomatoes Adds acidity and sweetness
- 4 cups chicken broth Use homemade for better flavor
- 1 cup heavy cream For a rich texture
- 1 cup fresh spinach Adds color and nutrition
- 1 teaspoon Italian seasoning For flavor
- to taste salt and pepper Adjust according to preference
- to serve Parmesan cheese Freshly grated
Instructions
Preparation
- In a large pot, heat one tablespoon of olive oil over medium heat until it shimmers gently.
- Add the two boneless, skinless chicken breasts and cook until they are golden brown on both sides, about five minutes on each side.
- Remove the chicken breasts from the pot and set aside.
- In the same pot, add one chopped onion and three minced cloves of garlic, sautéing until fragrant and the onion is translucent.
- Add two diced carrots and two diced celery stalks, cooking until the vegetables soften, about five minutes.
- Pour in one can of diced tomatoes and four cups of chicken broth, bringing the mixture to a gentle boil.
- Return the chicken to the pot and reduce the heat to allow it to simmer for about fifteen minutes, ensuring the chicken is cooked through.
- Remove the chicken again and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the pot and stir everything together.
- Add one cup of heavy cream, one cup of fresh spinach, and one teaspoon of Italian seasoning.
- Season to taste with salt and pepper, and let everything cook until the spinach is wilted.
Notes
For a spicier soup, add red pepper flakes while the soup simmers. You can store leftovers in an airtight container for up to four days in the fridge or freeze for three months.