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.

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!

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!

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!

If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!