Creamy Tuscan Chicken Soup
Creamy Tuscan Chicken Soup
Ingredients
- 700 grams chicken breast
- 1 red onion, diced
- 1 tablespoon minced garlic
- 60 grams sundried tomatoes, drained and chopped
- 1 tablespoon sundried tomato oil, from jar
- 1 liter chicken bone broth
- 250 ml chicken stock
- 250 grams light cream cheese
- 120 grams baby spinach
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian mixed herbs
- 30 grams Parmesan cheese, finely grated
Instructions
- 1
Heat a large pot over medium heat. Add the sundried tomato oil and the diced red onion and cook for 3 to 4 minutes until the onion has softened.
⏱️ 4 min
- 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly to prevent burning.
⏱️ 1 min
- 3
Stir in the drained and chopped sundried tomatoes and the dried Italian mixed herbs. Cook for 30 seconds, allowing the flavors to meld.
⏱️ 1 min - 4
Pour in the chicken bone broth and chicken stock. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Carefully add the whole chicken breasts to the simmering broth. Cook until the chicken is thoroughly cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the pot, shred it using two forks, and then return the shredded chicken to the pot.
⏱️ 10 min
- 6
Reduce the heat to medium-low. Add the light cream cheese to the soup and stir continuously until it is fully melted and incorporated, creating a creamy base.
⏱️ 3 min
- 7
Add the baby spinach to the pot and stir through until it has wilted into the soup.
⏱️ 2 min
- 8
Ladle the creamy Tuscan chicken soup into individual bowls and top each serving with finely grated Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Soup
- 700 grams chicken breast
- 1 red onion, diced
- 1 tablespoon minced garlic
- 60 grams sundried tomatoes, drained and chopped
- 1 tablespoon sundried tomato oil, from jar
- 1 liter chicken bone broth
- 250 ml chicken stock
- 250 grams light cream cheese
- 120 grams baby spinach
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian mixed herbs
- 30 grams Parmesan cheese, finely grated
Instructions
- 1
Heat a large pot over medium heat. Add the sundried tomato oil and the diced red onion and cook for 3 to 4 minutes until the onion has softened.
⏱️ 4 min - 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly to prevent burning.
⏱️ 1 min - 3
Stir in the drained and chopped sundried tomatoes and the dried Italian mixed herbs. Cook for 30 seconds, allowing the flavors to meld.
⏱️ 1 min - 4
Pour in the chicken bone broth and chicken stock. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Carefully add the whole chicken breasts to the simmering broth. Cook until the chicken is thoroughly cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the pot, shred it using two forks, and then return the shredded chicken to the pot.
⏱️ 10 min - 6
Reduce the heat to medium-low. Add the light cream cheese to the soup and stir continuously until it is fully melted and incorporated, creating a creamy base.
⏱️ 3 min - 7
Add the baby spinach to the pot and stir through until it has wilted into the soup.
⏱️ 2 min - 8
Ladle the creamy Tuscan chicken soup into individual bowls and top each serving with finely grated Parmesan cheese before serving.
⏱️ 2 min