This creamy Tuscan Chicken Soup recipe is absolutely packed with a rich, delicious flavor. With simple step-by-step instructions, you can create this soup full of lean chicken and delicious vegetables in only 30 minutes!
Heat the oil over medium heat in a large pot or Dutch oven. Add the onion and saute until translucent, about 2-3 minutes.
Add the artichoke hearts, sundried tomatoes, and garlic and saute for about 30 more seconds.
Add the chicken broth, chicken, Italian seasoning, salt, and pepper and stir. Heat to a boil, then reduce to a simmer and cook for about 10 minutes.
After the 10 minutes, pour in the heavy cream and kale and stir until combined. Allow to cook for 4-5 minutes or until the kale is wilted and bright green.
Serve topped with parmesan cheese.
Notes
Leftovers freeze really well for up to 3 months. You can also store in the fridge for up to 3 days.
I used rotisserie chicken but you can use any precooked chicken you want! Leave it out completely and use vegetable broth for a vegetarian soup!
Marinated artichoke hearts are optional, you can also use a 14 oz can of plain artichoke hearts instead.
You can sub in spinach instead of kale.
This recipe makes 8 servings, and each serving is about 1 1/4 cup with 10 net carbs. This could be more or less depending on how much broth you use.