Tuscan Chicken Soup

This creamy Tuscan chicken soup recipe has quickly become a favorite of my clients and mine. A one-pot meal that is comforting, nourishing, easy to make, and to clean up. You are going to love this recipe too! 

Soup and winter go hand in hand. It is the only time of year that I really get excited about soups. This time of year, the weather gets cold enough in Southern California to warrant warm brothy meals. It is also when people are trying to avoid getting sick!

We start the New Year with resolutions and hope to keep them. We set high goals for movement, eating a certain way, and any other health related desires for the year. Some sick with it, and many don’t. It’s the just reality. This year I decided to be more realistic.

At the end of January is when Pegs and I typically lead a group through our Reset Program. We love this time of year because it’s after the holiday, when we have been celebrating, eating more fun foods, have been lenient with our routines, and is the perfect time to boost our immune system to stay healthy (aka. not get sick!).

The reason why we are SO passionate about our reset program is that is helps you figure out what foods work best for you body. What an amazing way to ride on the new years resolution train than to take 21 days to form new habits, ones that work best for you and your needs, and take them into the rest of the year. 

Our 21-Day Cleanse Course is fully self guided and empowering! You are the one doing the work; we are merely sharing the information and tools on how to execute! If 21 days feels too long too, we also have a 7 Day Cleanse to get you comfortable first.

Now I’m sure you’re thinking, “why the heck are you rambling on about this Reset program and this time of year Megs?”and I am making the connection now!

This year, for my New Years resolution, I actually went back and reflected on last years. What is discovered is that I really didn’t accomplish many that I had hoped for in career and my “health”.  Yes – I am the healthiest I have felt in a long time! Yes – my career has shifted a bunch and in a great way! But the details I had written down do not match what actually happened.

SO before I get into doing our 21-Day Reset later this month, I have decided to simply cook more of the things I will be making while ON the reset… One of these things being SOUP! BOOM. Full circle 🙂

Now lets get into the components of this recipe.

This is not necessarily considered a “reset-friendly” recipe. There are definitely ways to tweak it to be. However, this is mean to be a comfort food. And let me tell you… it is!!

I have been cooking for a very sweet celebrity and their family with my friend Natalie’s company Paleo Collective. If you follow Curry Girls Kitchen on Instagram, Youtube, or TikTok you might have seen me help her at a few private events this past year. She needed help with a client when I got back from my summer travels and I was available to help. The idea of cooking for a celebrity was exciting at first, but then I realized this was the first time I would be cooking for someone whose main goal wasn’t health focused (or have anything to do with my expertise in cooking). So I began to research recipes.

That’s where this Tuscan chicken soup recipe came from. I was scrolling through Instagram Reels when I discovered an amazing account @a_sutherland_belle. Holy moly do they make insane food. However, I am not the biggest fan of all the cream, half and half, and cream cheese they use. So I got to developing this recipe.

My inspiration for recipe development comes from many places: recreating a meal I had at my favorite restaurant, traveling to new places and trying new cuisines, scrolling online, Pinterest, something someone requested… etc. 

And that is how this recipe was born. I recreated a Curry Girls Kitchen version of this Tuscan Chicken Soup using ingredients and things that feel good in my body (and hopefully yours too)!

Tuscan Chicken Soup Ingredient Swaps

• To make this soup dairy free, you can replace the quarter cup of heavy whipping cream with coconut cream. It is equally sweet and has great flavor. If you don’t like the taste of coconut and can’t have dairy you can totally leave this out all together and it tastes great too!
  1. This is an affiliate link to the canned coconut milk we love. High quality and minimal ingredients! 

• Shredded chicken is a great replacement for the chicken breasts. I have always been hesitant putting raw chicken into the soup as it cooks. I am so nervous about raw chicken and salmonella, I am sorry I took it there – truly – but I’m just being honest and I know there are plenty of you out there who can relate to that. Haha! SO if you are nervous about using the raw chicken breasts, you can replace that part of this recipe with a pre-cooked rotisserie chicken. All you have to do is pull the meat off the bones, shred it with forks or your fingers, and add it into the soup with the cream to fully heat. 

• If you are plant based and don’t want chicken breasts in there at all, you can use 14.5 ounce can of white beans, northern beans, or cannellini beans in it’s place.

Now lets jump to recipe!

Tuscan Chicken Soup

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Print Recipe

A delicious creamy soup that is the perfect mix of comfort and feel-good nourishment! 

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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2 tbsp Extra Virgin olive oil

1 yellow onion, diced

4 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon Celtic sea salt

1 teaspoon ground pepper

1 bay leave

4 large sprigs of fresh thyme

5 shiitake mushrooms, sliced

1 – 8 ounce jarred sun-dried tomatoes packed in oil and julienned, drained

3–4 skinless, boneless chicken breasts, or 4 cups of shredded rotisserie chicken

4 cups chicken stock or chicken broth

1 – 14 ounce or 2 – 8 ounce jarred quartered artichoke hearts, drained

1/4 to 1/3 cup heavy cream, or canned coconut milk

1 1/2 teaspoon Dijon mustard

1/2 pound of Tuscan kale, de-stemmed and shredded

Garnish with shaved parmesan cheese, parmesan crisps, and red pepper flakes (optional)

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Instructions

Heat the oil in a large saucepan. Add the onion and mushrooms and sauté covered for 5 minutes on medium heat, stirring occasionally until softened.

Add the garlic, herbs, salt, and pepper and cook for another 2 minutes. Add sundried tomatoes, chicken breasts, stock, bay leave and thyme. Bring to a boil, then simmer for 20 minutes or until chicken is cooked through.

Remove chicken and shred into large bite-size pieces. NOTE: if you are using shredded chicken from pre-cooked rotisserie chicken, simply cook the onion, mushrooms and herbs in broth for 10 minutes before continuing this recipe.

Add in the heavy cream and Dijon mustard. to the pot. Whisk until blended. Add drained artichoke hearts and cook for 5-10 minutes.

Return shredded chicken back to the pot and with the kale and cook until softened, about 5-10 minutes. Season with salt and pepper as needed. Top with shaved parmesan cheese and red pepper flakes (optional).

Notes

1. You can replace chicken with 1 can of cannelloni beans, norther beans, or white beans.
2. If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme instead. 
3. You can replace fresh thyme with 4 sprigs of fresh oregano.
4. You can replace 1/4 – 1/3 cup of heavy whipping cream with 1/4-1/2 cup of full fat canned coconut milk. Use the thicker cream on top in stead of the water in the can. Place in refrigerator for 10 minutes to thicken to coconut cream.

• Author: Curry Girls Kitchen
• Prep Time: 10 minutes
• Cook Time: 35 minutes

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