Tuscan Chicken Soup features rustic flavors for a hearty and delicious soup! Made dairy-free, this healthy soup recipe is low-carb, high protein and the perfect weeknight meal!
During the cold months of the year, I’m always looking for new inspiration to keep my soup flame afire.
I borrowed the creamy sun-dried tomato concept from Baked Creamy Sun-Dried Tomato Chicken, because I was looking for a creamy soup with some classic Italian flavors.
Tender chicken and a creamy broth that is generously flavored with sundried tomatoes, dried herbs, and fresh spinach is what we’re getting into with this cozy bowl of soup.
The perfect one-pot meal for cold days, I love that this creamy Tuscan soup warms and satisfies the belly while taking you on a much needed mental vacation to the Italian countryside.
I kept this delicious creamy Tuscan chicken soup a little lighter than what you would normally encounter with creamy soups for those who are mindful of their macros. But don’t worry. The rich broth makes this satisfying meal a hug for both the belly and the taste buds.
If you’re in the same boat as me and you require a variety of soups to keep in your arsenal, you’re in luck.
Some of my other go-to favorite soup recipes include my Ground Turkey Soup with Rice, Ground Turkey Curry Soup, and my Crock Pot Sausage and Cabbage Soup.
But back to this creamy Tuscan chicken soup recipe!
There are many ways you can customize the recipe to fit your dietary needs and taste buds! Be sure to read through the entire post before starting the recipe to take advantage of all the options.
Let’s discuss the healthy ingredients for this dairy-free Tuscan chicken soup, as each serves an important purpose.
Ingredients for Tuscan Chicken Soup:
Avocado Oil: Used to sauté onion and brown the chicken, we need a good quality cooking oil.
I like using avocado oil because it contains omega 3 fatty acids, has a high smoke point, and has a neutral flavor. Olive oil works here too.
Onion and Garlic: Fresh yellow onion and fresh garlic cloves bring big bold flavors to the soup. I use a generous amount to ensure the soup is nice and flavorful.
Boneless Skinless Chicken Breasts: Boneless chicken breasts get chopped up and added to the soup for lean protein, heartiness and tasty chicken flavor.
If you prefer using boneless chicken thighs, feel free to do so.
Seasonings: dried oregano, dried parsley, sea salt, black pepper, red pepper flakes. This simple combination of seasonings bring herby flavor with a tiny kick of heat.
Sun-Dried Tomatoes: One of the all star ingredients, sun-dried tomatoes bring tanginess and fun texture to the soup.
I like using sun-dried tomatoes that are marinated in oil for the best flavor. I simply drain the oil prior to adding them to the soup.
Full-Fat Canned Coconut Milk: To keep the soup dairy-free and creaminess, we add some full-fat canned coconut milk. If you don’t follow a dairy-free diet, you can replace the coconut milk with 1 1/2 cups of heavy cream.
Low-Sodium Chicken Broth: For soupy consistency and rich chicken flavor, we add chicken broth or chicken stock. I like using chicken bone broth for deeper flavor and added health benefits.
White Wine (optional): A splash of dry white wine such as sauvignon blanc adds a delicious nuance to the soup.
If you don’t typically cook with wine, feel free to leave it out as there’s no need to open a whole bottle unless you’re planning on using the rest.
Lemon Zest (optional): I like adding fresh lemon zest for bright citrus flavor. If you have a lemon on hand, zest ‘er up! Otherwise, the soup will still taste great without the lemon zest.
Tomato Paste: A little tomato paste brings more tomato flavor to the soup to support the mission of the sun-dried tomatoes.
You can increase the amount to up to 4 tablespoons if you love tomato based soups.
Baby Spinach: Adding to that rustic vibe we’ve been discussing, baby spinach is here for added nutrients and some texture.
You can swap it out for a large head of Tuscan kale, curly kale, or chard if you’d prefer.
Looking for ways you can change up the recipe and even save some time? Here are some ideas.
Recipe Customizations:
- Add any of your favorite vegetables, including fresh diced tomatoes, broccoli, cauliflower, zucchini, carrots, celery stalk, green beans, etc.
- If you prefer mild food, omit the red pepper flakes. You can also add your favorite dried herbs like dried basil, dried rosemary, or Italian seasoning are great options.
- Replace the chicken breasts with Italian sausage, ground turkey, or ground chicken.
- If you love adding rice to soups, add ½ cup of white rice and an additional 2 cups of chicken broth.
- Add a can of cannellini beans or white beans if you love beans.
- You can use up to 1 cup of wine, such as one cup chardonnay or sauv blanc.
- Save some time by using rotisserie chicken or leftover chicken so you can skip the step of chopping and browning the chicken. Any kind of shredded chicken works great in this delicious soup recipe!
- Chop up a jars worth of marinated artichoke hearts (or up to 2/3 cup of black olives or kalamata olives) and add them into the soup for more briny flavor.
- Add in one to two cups of small pasta shells or small macaroni plus 2 cups of additional broth or another can of coconut milk if you love noodle creamy soups.
- For thicker soup, add a thickening agent such as a cornstarch slurry or add 1 to 2 tablespoons of gluten-free all-purpose flour to thicken up the broth.
Now that we’ve covered the simple ingredients list, let’s make a pot of soup!
How to Make Tuscan Chicken Soup:
Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.
Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly golden brown, about 8 minutes.
Stir in the minced garlic and chopped chicken.
Brown the chicken for a few minutes before stirring in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.
Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste and stir well.
Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low and cook at a gentle bubble for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.
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.
Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious meal. If you do dairy, sprinkle freshly grated parmesan cheese over this creamy chicken soup! Garnish with chopped basil if you have fresh basil on hand.
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.
If you prefer cooking in a crock pot, I have great news! You can easily make this soup recipe in your slow cooker.
Slow Cooker Creamy Tuscan Chicken Soup:
For very tender chicken, I recommend preparing this recipe in the slow cooker to give the protein fibers plenty of time to soften.
Simply follow the first two steps, then transfer everything to your slow cooker. Secure the lid and slow cook on high heat for 4 hours or low heat for 6 to 8 hours.
The next time you’re craving soup, make a big pot of this creamy Tuscan Chicken Soup! If you’re feeding more than 3 individuals or you would like leftovers, consider making a double batch.
I also recommend making a double batch if you intend to prepare the recipe for meal prep.
This hearty dish is comfort food for those who enjoy clean eating yet crave filling meals.
If you love hearty soup recipes, also try these reader favorites.
More Healthy Soup Recipes:
- Curry Ground Turkey Cabbage Soup
- Chunky Tomato Basil Soup
- Albondigas Soup
- Crock Pot Curry Lentil Soup with Spinach
- Instant Pot Chicken Tortilla Soup
Make a large pot of this sultry soup no matter the time of year!
Creamy Tuscan Chicken Soup
Equipment
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 avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.
- Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly golden brown, about 8 minutes. Stir in the minced garlic and chopped chicken. Brown the chicken for a few minutes before stirring in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.
- Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste and stir well. Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low and cook at a gentle bubble for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.
- 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.
- Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious meal. If you do dairy, sprinkle freshly grated parmesan cheese over this creamy chicken soup! Garnish with chopped basil if you have fresh basil on hand.
- 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.
Notes
Nutrition
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Any recommendations if we want to do this in the crockost?
Hi Allison! I would perform Steps 1 and 2 as normal, then transfer everything to a crock pot except for the spinach. Cook on High for 4 hours, or Low for 6-8. About 5-10 minutes before you want to eat the soup, add in the spinach and put the top back on the crock pot until it has wilted.
Delicious! Was a hit for my family’s Soup Saturday gathering. 🙂
I’m thrilled to hear that, Sarah!! Thank you for sharing! xo
This recipe is great but the wine and lemon zest are totally not optional IMO. After onions and garlic cook use the wine to deglaze your pot, I reduced by about half. I also deviated a smidge but making shredded chicken for the soup instead of dicing it. But that is just personal preference. Great recipe and a good spring soup.
Thanks so much for the feedback, Laura! I love the idea of doing shredded chicken instead of chopped chicken – sounds divine! xo
This looks so good! I just want to know, will it still work without the wine? My mum’s allergic
Hi Lara! Absolutely! In fact, I’ve made the recipe without the wine and I find it tastes great. Hope you and your mom enjoy it! xo