Creamy Tuscan Chicken Soup – Learn With Expert

Creamy Tuscan Chicken Soup – Learn With Expert : Tender and tasty chicken soup with a deep tomato broth. Use ordinary cream or make it dairy-less. This robust, delicious soup makes a satisfying, adaptable weeknight supper. Increase the amount of vegetables!

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Creamy Tuscan Chicken Soup – Learn With Expert


  • 1 Tbsp avocado oil
  • 1 large yellow onion chopped
  • 5 large cloves garlic minced
  • 1 ½ lbs boneless skinless chicken breasts chopped
  • 1 tsp oregano
  • 1 tsp dried parsley
  • ¾ tsp sea salt to taste
  • ¼ tsp black pepper to taste
  • ¼ tsp red pepper flakes to taste
  • 1 cup sun-dried tomatoes drained
  • 1 (15-oz) can full-fat canned coconut milk *
  • 2 cups low-sodium chicken broth
  • 2/3 cup dry white wine optional
  • 1 tsp lemon zest optional
  • 2 Tbsp tomato paste
  • 5 ounces baby spinach


  1. In a big saucepan with a thick bottom, such a Dutch oven, heat the avocado oil over medium-high heat on the stovetop. Add the chopped yellow onion and sauté for about 8 minutes, stirring now and again, until the onion starts to become a light golden brown.
  2. Add the chopped chicken and minced garlic and stir. Add the sea salt, black pepper, red pepper flakes, dried oregano, and dried parsley after browning the chicken for a few minutes. Stir thoroughly after adding the tomato paste, chicken broth, full-fat canned coconut milk, and drained sun-dried tomatoes.
  3. After the soup reaches a rolling boil, cover the pot. After it reaches a boiling point, turn down the heat to medium-low and simmer for fifteen minutes. Simmer the soup over low heat for up to one hour if you have additional time.
  4. Replace the top on the saucepan after adding the baby spinach. Cook until the spinach has wilted, 3 to 5 minutes. After tasting the soup, adjust the flavor with a pinch of sea salt and black pepper. For a tasty supper, serve soup in big bowls with cornbread, garlic bread, or crusty bread.
  5. Add some freshly grated Parmesan cheese to this creamy chicken soup if you’re a dairy lover! If you have fresh basil on hand, use it as a garnish. Remaining soup can be kept in the fridge for up to a week if stored in an airtight container.
  6. Additionally, soup can be frozen for up to three months when double-bagged in zip-lock bags.


*If you’re not dairy-less, use one and a half cups of heavy cream in place of the coconut milk.


Serving: 1Serving (of 4) | Calories: 486kcal | Carbohydrates: 21g | Protein: 42g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 434mg | Fiber: 4g | Sugar: 11g

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Q1. What makes soup more creamy ?
Cream, coconut milk, yogurt, or even pureed avocado are among the options. Should you opt for coconut milk, note that it will provide a sweet, coconut taste, which may not be suitable for all soups. Yogurt will give it more tartness.
Q2. What brings out the flavor in chicken soup ?
Seasoning the Soup: Add a little extra salt if you think the soup needs a little kick. Another way to add flavor is to squeeze in some fresh lemon juice, add a little fish sauce (we use this method frequently for store-bought stocks and broths), or add a dash of Worcestershire sauce.
Q3. How do you store cream of chicken ?
Usually packaged in a can, cream of chicken soup can be kept, unopened, for one to two years after the can’s expiration date by keeping it in a cool, dry location. Once opened, store any leftovers in the refrigerator in a container that is well sealed. It ought to continue for three or five days.
Q3. How do you thicken cream of chicken soup ?
Using a cornstarch slurry is the most traditional and reliable method for thickening a soup with stock. Add the cornstarch (or arrowroot) to the broth or water in equal parts and whisk into the soup pot. One tablespoon is an excellent ratio to get your soup to a nice thickness without tasting heavy or goopy.
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