Creamy Tuscan Chicken Soup Recipe

Hearty and delicious chicken soup with rich tomato broth. Make it dairy-free or use regular cream. This rich and flavorful soup is a hearty weeknight meal that is easy to customize. Add more veggies! 

   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


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 – 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

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Step 1

Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.


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Step 2

 Add the chopped yellow onion and simmer for about 8 minutes, stirring occasionally, or until the onion begins to take on a light golden brown colour. Add the minced garlic and chopped chicken and stir.  

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Step 3

 Add the tomato paste, drained sun-dried tomatoes, chicken broth, and full-fat canned coconut milk; stir well. Cover the pot after the soup comes to a roaring boil.  

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Step 4

 Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted. Taste the soup for flavor and add sea salt and black pepper to taste.

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Step 5

Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious dinner. If you enjoy dairy, try this creamy chicken soup with some freshly grated Parmesan cheese! 

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Step 6

 Store leftover soup in an airtight container in the refrigerator for up to 1 week. You can also freeze soup double bagged in zip lock bags for up to 3 months.

Also See

Crispy Cauliflower Potato Cakes Recipe