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Chicken Toscana Soup

Chicken Toscana Soup

The ultimate comfort food, Chicken Toscana Soup is creamy, rich, and packed with flavor. This easy weeknight dinner will warm your heart and satisfy your cravings. Try making it tonight for a cozy meal that everyone will love!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup onion finely diced
  • 1 boneless skinless chicken thigh cut in 1 inch THIN strips
  • 1 teaspoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup butter
  • 1 tablespoon all-purpose flour
  • 28 ounces fat-free chicken broth
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 16 ounces gnocchi store bought
  • 2 cups half and half can use fat free half and half
  • 2 cups fresh spinach cut into thin strips
  • 5 leaves fresh basil finely chopped
  • 1 cup fresh grated Parmesan cheese
  • 1 cup fresh diced tomato for garnish

Equipment

  • Grater
  • Saucepan
  • Skillet
  • Frying Pan
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. In a large stockpot, heat olive oil over medium heat. Once hot, add the onion and sauté until it becomes translucent, around 3 to 5 minutes. This step lays the flavor foundation for your soup.
  2. Add the chicken strips to the pot. Cook until they are browned and cooked through, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
  3. Stir in the garlic and sauté for another minute, allowing the garlic to release its aroma and flavor into the mix. Be careful not to burn it, as it can turn bitter.
  4. Next, add the butter and flour to the pot. Stir well until the butter has melted and everything is well combined, creating a roux that will thicken your soup.
  5. Slowly pour in the chicken broth, making sure to scrape the bottom of the pot to lift any browned bits. This step is essential for adding depth of flavor to the soup.
  6. Bring the mixture to a gentle simmer and add the gnocchi and dried parsley flakes. Allow it to cook for about 3 to 5 minutes, or until the gnocchi floats to the surface. This means they are cooked through.
  7. Stir in the half and half, spinach, and chopped basil. Cook for an additional 2 to 3 minutes until the spinach is wilted and everything is heated through.
  8. Finally, remove the pot from heat and stir in the Parmesan cheese until melted and well incorporated. This will give your soup that creamy finish.
  9. Serve hot, garnished with fresh diced tomato on top and enjoy with some good crusty bread for a complete meal!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the gnocchi from becoming too mushy.