Soup and stew season has arrived! Is there anything better than cooking up a huge pot of hearty, comforting soup and having leftovers for DAYS!? The great thing about soup is that you can throw in whatever vegetables you have hanging around. This gluten and dairy-free Tuscan chicken soup utilizes coconut milk to achieve its delicious creamy base, and incorporates sundried tomatoes and classic Italian spices. This recipe is one you’ll bookmark for years to come!
Creamy Tuscan Chicken Soup
Ingredients
- 1 Tbsp Olive oil
- 1 large Yellow onion chopped
- 5 cloves Garlic minced
- 1 1/2 lbs Boneless skinless chicken breasts, chopped
- 1 tsp Oregano
- 1 tsp Dried parsley
- 3/4 tsp Sea salt to taste
- 1/4 tsp Black pepper to taste
- 1/4 tsp Red pepper flakes to taste, optional
- 1 Cup Sun-dried tomatoes, drained
- 1 15 oz Can Full-Fat Coconut Milk
- 2 Cups Chicken Broth
- 2 Tbsp Tomato paste
- 1 14 oz can Cannellini beans, drained and rinsed
- 1 tsp Lemon zest
- 5 ounces Spinach
- 3-5 leaves Fresh basil for garnish if you like!
Instructions
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Heat the olive oil in a Dutch oven or large pot over medium-high heat.
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Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly translucent, about 5-6 minutes.
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Stir in the minced garlic and chicken. Brown the chicken for a few minutes.
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Stir in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.
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Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, cannellini beans, and tomato paste and stir well. Cover the pot and bring the soup to a full boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.
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Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted.
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Taste the soup for flavor and add sea salt, black pepper, and lemon zest to taste.
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Garnish with fresh basil, serve, and enjoy!
Enjoy!
