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creamy tuscan chicken soup

Tuscan Chicken Soup

This month I’m focusing on soups and I’d like to start with a rich creamy tuscan chicken soup a friend turned me onto.  And let me start with saying this soup is fire y’all and the key is in the slow cook!  It should be noted that soups are generally enjoyed hot or cold and thin or thick.  In fact there are 5 different soup categories.  Which range from broth, consommé, cream, bisque, and chowder.  While it’s not considered a category we can’t forget international soups  for those that are specific to a region.  French onion soup anyone?

Tuscany is best known for its olive oil, landscapes, chianti and food.  When I spent 4 weeks in Europe several years ago I had some of my best meals in Florence.   Dining was much later in the evening.  Of course a three hour dinner is not uncommon and can consist of five to six courses.  Naturally soup tends to fall as the second course following an appetizer.  Keep in mind me eating five course dinners are rare and typically enjoyed for special occasions.  I prefer to get down with pairing soup with a salad, a sandwich or having it all by itself.  

For the most part a hearty soup with a good amount of meat and vegetables can stand alone.  But keep in mind the only vegetable this creamy tuscan chicken soup has is spinach.  So you might want to enjoy it as a snack, or pair it with a salad.  You may be tempted to use already shredded cheese, but I recommend getting a block of cheese.  Anti caking powder is in shredded cheese and companies are not required to list it as an ingredient.  While It’s purpose is to prevent the cheese from clumping in the package it does affect the taste and texture of the cheese.

What I love most about making soups is you can freeze some for another day.  Because after all doesn’t everything taste better when it’s had time to sit in all the flavors.  Lastly, don’t forget to try my keto pumpkin and sausage soup.


Creamy Tuscan Chicken Soup

  • Author: Andie Cumber
  • Prep Time: 10 minutes
  • Cook Time: 2 hours & 40 minutes
  • Total Time: 2 hours & 50 minutes
  • Yield: 2 bowls
  • Category: Soup


Fresh or Frozen spinach
1 pack of chicken thighs
8 ounces heavy whipping cream
8 ounce block of sharp white cheddar
1 pint of grape or cherry tomatoes
20 garlic cloves
2 ½ cups of chicken stock (less or more to your desired thickness)


  • Preheat oven to 350°F/177°C
  • Place the chicken thighs, garlic cloves and grape tomatoes on a sheet pan.  Cook in the oven for 40 minutes
  • Next take the cooked chicken thighs off the sheet pan and cube then add to the crock pot to cook on high for one hour with a ½ cup of the chicken stock
  • Continue to roast the tomatoes and garlic for an additional 40 minutes…. Until charred.
  • Saute the spinach and set aside
  • Place the roasted tomatoes, garlic and chicken stock in a blender and pulse until well combined
  • Pour the sauce from the blender into the crock pot with the cubed chicken then turn the setting down to low and cook for 1.5 hours.  Next add the heavy whipping cream, cheddar cheese and spinach then continue to cook on low for another 30 minutes.  For richer flavor you can continue to slow cook on low for another hour.


Can add additional herbs like basil or thyme


  • Serving Size: 1 bowl
  • Sugar: 768
  • Sodium: 790mg
  • Fat: 46g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Carbohydrates: 11 Net
  • Fiber: 3g
  • Protein: 73g
  • Cholesterol: 312mg