Get the Recipe: Tuscan Chicken Soup
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!
Ingredients
- 2 tbsp sundried tomato oil, from the jar of sundried tomatoes
- 1 medium yellow onion, diced
- 12 oz marinated artichoke hearts, drained and chopped
- 8 oz sundried tomatoes, drained and diced
- 2 cloves garlic, minced
- 6-8 cups low-sodium chicken broth, depending on how thick you like your soup
- 3 cups precooked shredded chicken
- 1 tbsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- 2 cups chopped kale
- Shaved parmesan, for serving
Instructions
- 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.
Serving: 1.25 cup, Calories: 248kcal, Carbohydrates: 13g, Protein: 20g, Fat: 16g, Cholesterol: 63mg, Sodium: 550mg, Fiber: 3g, Sugar: 1.4g
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