Description
This creamy Tuscan chicken soup is a rich and flavorful dish combining tender chicken, sun-dried tomatoes, spinach, and a luscious coconut milk base. Perfect for a comforting meal, it melds aromatic herbs and spices with a hint of white wine and tomato paste to create a robust yet creamy soup that satisfies both body and soul.
Ingredients
Main Ingredients
- 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
Instructions
- Heat the oil: Warm 1 tablespoon of avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat on the stovetop.
- Sauté onions and garlic with chicken: Add the chopped onion and sauté for about 8 minutes until it turns slightly golden brown. Stir in minced garlic and chopped chicken, browning the chicken for a few minutes. Then, add oregano, dried parsley, sea salt, black pepper, and red pepper flakes, stirring to coat evenly.
- Add liquids and simmer: Pour in the sun-dried tomatoes, canned coconut milk, chicken broth, optional white wine, and tomato paste. Stir well to combine. Cover and bring the mixture to a boil, then reduce heat to medium-low and let it cook at a gentle simmer for 15 minutes (or up to 1 hour if time permits) to develop flavors.
- Wilt the spinach: Add the baby spinach to the pot and cover. Cook for 3 to 5 minutes until the spinach has wilted. Taste and adjust seasoning with additional sea salt and black pepper as needed.
- Serve: Ladle the soup into bowls and serve with crusty bread, garlic bread, or cornbread. For dairy eaters, sprinkle freshly grated Parmesan cheese on top and garnish with fresh chopped basil if available.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze double-bagged in zip-lock bags for up to 3 months.
Notes
- You can omit white wine if preferred or for a non-alcoholic version.
- Adjust red pepper flakes to control spiciness according to taste.
- Use fresh herbs if available for enhanced flavor.
- The coconut milk gives a creamy texture while keeping the soup dairy-free.
- Pair with your choice of bread for a hearty meal.
- Freezing may slightly alter the texture but the flavor remains delicious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan