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Creamy Tuscan Chicken Soup

Course Dinner, Lunch, Main Course, Soup
Cuisine Soup
Keyword Dairy Free, Gluten Free, Paleo
Prep Time 15 minutes
Cook Time 35 minutes

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

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.

  2. Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly translucent, about 5-6 minutes.

  3. Stir in the minced garlic and chicken. Brown the chicken for a few minutes.

  4. Stir in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.

  5. 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.

  6. Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted.

  7. Taste the soup for flavor and add sea salt, black pepper, and lemon zest to taste.

  8. Garnish with fresh basil, serve, and enjoy!