Tuscan Chicken Soup
This Tuscan chicken soup is the perfect cozy Fall or Winter dinner recipe. It’s made in one pot, packed with flavor, protein and is dairy free friendly. Make a double batch to meal prep for the week!
My tuscan white bean soup is one of my most popular recipes, so it’s time for a non-vegan/vegetarian version! This Tuscan chicken soup has a very similar flavor profile, but with a few differences.
We’ll be using rotisserie chicken to add some flavor (and make it easier since we don’t have to cook the chicken), veggies like carrots and spinach, sun-dried tomatoes, herbs like thyme, oregano and Italian seasoning. Plus a bit of heavy cream to make it creamy!
This recipe comes together in about 45 minutes but stores well in the fridge so you have lunch and dinner ready to go for a few days! If you love this recipe, try my Tuscan vegan gnocchi or my white bean chicken chili next.
Before we get started…
- I love using the pre-shredded rotisserie chicken from Whole Foods, but you can also just get a whole rotisserie chicken and shred it yourself.
- Regular grilled chicken breasts are also great, but I think rotisserie adds more flavor!
- I used a dairy free heavy cream which I think is almond based. Dairy or non-dairy is great here!
How to make Tuscan chicken soup
To a large pot or dutch oven, add in the olive oil and heat over medium heat.
Add in the diced onion and saute for 2-3 minutes.
Stir in the sliced carrots and saute an additional 3 or so minutes, then add in the minced garlic and cook for 1 minute.
Add in the sun-dried tomatoes and tomato paste and saute for 1-2 minutes.
Pour in the white wine and let simmer until it has cooked off. This alcohol will all cook off but it will add a lot of flavor!
Add in the chicken broth, beans, cream and spices/salt and pepper. Leave out the bay leaves for now.
Stir everything together, then scoop out about 1 cup worth and add to a blender. Blend until smooth, then pour back into the soup. This will help it thicken and create a nice creamy texture! You can skip this step if you aren’t feeling it.
Add in the chicken and bay leaves. Let simmer for at least 15 minutes to let all of the flavors absorb. The soup will thicken as it sits, but if you prefer a thinner consistency you can add in more chicken broth.
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Discard the bay leaves, then add in the spinach and let wilt. Taste and adjust flavors as desired.Garnish with fresh parsley, red pepper flakes, parmesan etc. Enjoy! Try my chicken tortilla soup or gluten free pastina next.
How to store and freeze
This Tuscan chicken soup stores and freezes really well. To store in the fridge, allow the chili to cool, then transfer to a container and set in the fridge for about 3 days.
To freeze, let the soup cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time and not have to deal with the whole container.
To reheat, I suggest thawing in the fridge overnight, then reheating on the stove until warm. I love serving with some gluten free bread but it’s also great as is! Same goes for my chicken and rice soup!
Variations
Soups are great because they’re so versatile. You can spruce this up with more veggies like celery or peas, swap the spinach for kale or add in some parmesan to make it a bit cheesy!
You can also top it off with things like avocado, serve it with gluten free bread or croutons, or a squeeze of fresh lemon or lime.
Make it dairy free!
I used a dairy free heavy cream alternative for this recipe because I’m currently on a bit of a dairy free kick for some health reasons. You can use either, but if you use a dairy free, just make sure it is unsweetened, unflavored etc. We don’t want any vanilla flavor creeping in there!
I also prefer a soy or almond based one instead of oat or coconut as those tend to be sweeter and coconut just has a more distinct flavor.
More soup and stew recipes!
- Gluten Free Beef Chili
- Chickpea Noodle Soup
- Carrot and Red Lentil Soup
- Tuscan Gnocchi Soup
- Mini Meatball Tomato Soup
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Tuscan Chicken Soup
by: claire cary
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 tablespoon minced garlic
- 2 large carrots peeled and sliced
- ⅓ cup diced sun-dried tomatoes
- 1 tablespoon tomato paste
- ⅓ cup white wine
- 4 cups low sodium chicken broth
- 1 15 ounce can cannellini beans drained and rinsed
- ½ cup heavy cream dairy or non-dairy
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ½ teaspoon Italian seasoning
- 1 – 1 ½ teaspoons salt start with 1 and add more as needed
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- 2 bay leaves
- 2 cups spinach
Instructions
- To a large pot or dutch oven, add in the olive oil and heat over medium heat.
- Add in the diced onion and saute for 2-3 minutes.
- Stir in the sliced carrots and saute an additional 3 or so minutes, then add in the minced garlic and cook for 1 minute.
- Add in the sun-dried tomatoes and tomato paste and saute for 1-2 minutes.
- Pour in the white wine and let simmer until it has cooked off. This alcohol will all cook off but it will add a lot of flavor!
- Add in the chicken broth, beans, cream and spices/salt and pepper. Leave out the bay leaves for now.
- Stir everything together, then scoop out about 1 cup worth and add to a blender. Blend until smooth, then pour back into the soup. This will help it thicken and create a nice creamy texture! You can skip this step if you aren’t feeling it.
- Add in the chicken and bay leaves. Let simmer for at least 15 minutes to let all of the flavors absorb.
- Discard the bay leaves, then add in the spinach and let wilt. Taste and adjust flavors as desired. The soup will thicken as it sits, but if you prefer a thinner consistency you can add in more chicken broth.
- Garnish with fresh parsley, red pepper flakes, parmesan etc. Enjoy!
Notes
Comments
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Oh my goodness this soup was absolutely INCREDIBLE! I already can’t wait to make it again! Super easy to make! Love that you can use rotisserie chicken in it! THANK YOU!
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Thank you, Carly!
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Do you use sun dried tomatoes that are packed in oil? If not, wouldn’t the dry sun dried tomatoes need to be rehydrated first?
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Yes, in oil! Otherwise, I do recommend rehydrating!
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Excellent! 1 day added macaroni without spinach, next spinach added no macaroni. delicious either way.
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Okay, girlfriend! I’ve tried four different online recipes for this soup and this has been the best one yet! I didn’t add beans but used 1 tbls of diluted cornstarch to thicken it a little. I also used rotisserie chicken to save time. The flavors are exactly what I wanted! It is cold and rainy here today and I’m about to curl-up with a bowl of this divine soup!! Sooo good! Thank you for sharing!
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Amazing! So glad you were a fan!
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Great recipe, thick rich taste. Appreciate the recommendation about using rotisserie chicken- speeds preparation and added flavor.
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This had so much great flavor. Did two chicken breasts in the insta pot to keep the chicken GF. Delish!
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Delicious but next time omit oregano too strong
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This was amazing! My husband said it was better than restaurant quality. Even my toddler loved it. The prep was easy. One time I made it and was out of sun dried tomatoes, so I used roasted red peppers. Both were delicious!
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Amazing! Thank you, Shannon!
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Perfect.
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Amazing soup! The ingredients work so well together. Love the addition of beans as protein source to compliment the chicken. Red pepper flakes pack a fun punch and the spinach adds a touch of color! Perfect consistency – not too thick or thin. Delicious!
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Thank you, Starr! So glad you enjoyed it.
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Making this for a second time because this was DELICIOUS! I had to use coconut cream due to a dairy allergy. It was so flavorful and very filling. My husband and I both loved it. A new favorite!
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Thank you, Meg! Glad you found something you both love!
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I just made this for dinner! It was so flavorful. A fabulous soup recipe to have on rotation. Thank you!
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Thank you, Jaime!
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