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High protein creamy Tuscan chicken soup in a bowl with fresh herbs

High Protein Creamy Tuscan Chicken Soup

A rich and creamy chicken soup packed with protein and Mediterranean flavors, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast, cut into small bite-sized pieces Skinless chicken breast works best for a leaner option.
  • 1 tablespoon olive oil For sautéing the chicken.
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped Can substitute with fresh tomatoes or roasted red peppers.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes Optional for extra spice.
  • 4 cups low-sodium chicken broth Check the packaging for gluten-free options.
  • 2 cups fresh baby spinach
  • 1 cup heavy cream or plain Greek yogurt Greek yogurt can be used for a lighter version.
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and black pepper

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chicken pieces to the pot. Season with a little salt and pepper. Cook for 5 to 7 minutes until the chicken is browned on all sides. Remove the chicken and set it aside on a plate.
  3. In the same pot, add the diced onion. Cook for 3 to 4 minutes until it becomes soft and translucent.
  4. Add the minced garlic and chopped sun-dried tomatoes. Stir and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the dried oregano, basil, and red pepper flakes. Stir well to scrape up any tasty brown bits from the bottom of the pot.
  6. Add the cooked chicken back into the pot. Bring the liquid to a gentle boil, then turn the heat down to low. Cover and simmer for 15 minutes.
  7. Remove the lid and stir in the heavy cream and Parmesan cheese. Let it simmer for another 2 to 3 minutes until the soup thickens slightly.
  8. Add the fresh spinach. Stir for about 1 minute until the spinach is wilted and bright green.
  9. Taste the soup and add more salt or pepper if needed. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions.
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