Description

A comforting and flavorful dairy-free, paleo Creamy Tuscan Chicken Soup packed with tender chicken, sun-dried tomatoes, and spinach. Easy to make for a healthy weeknight meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
4 cups chicken broth (low sodium preferred)
1 (14.5 ounce) can full-fat coconut milk (unsweetened, from a can, not the carton)
1/2 cup sun-dried tomatoes, oil-packed, drained and roughly chopped
4 cups fresh spinach, packed
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
2. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook, stirring, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
4. Pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the soup to a gentle simmer.
5. Stir in the full-fat coconut milk and the chopped sun-dried tomatoes. Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes, or until the chicken is cooked through and tender.
6. Just before serving, stir in the fresh spinach. Cook, stirring, until the spinach has wilted, about 2-3 minutes.
7. Taste the soup and add more salt and pepper as needed.
8. Ladle the soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Freezes well for up to 2-3 months. Reheat on the stovetop over low-medium heat, adding a splash of broth or water if needed. Thaw frozen soup in the refrigerator overnight before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: Estimated 350-400 calories per serving (will vary based on exact ingredients)
Sugar: Estimated 4-6g per serving
Sodium: Estimated 400-600mg per serving (depending on broth)
Fat: Estimated 20-25g per serving
Carbohydrates: Estimated 8-12g per serving
Fiber: Estimated 2-3g per serving
Protein: Estimated 25-30g per serving