Creamy Gut-Healing Tuscan Chicken Soup

When the chilly breeze of autumn sweeps in, I find myself longing for a warm bowl of soup that soothes the soul. This creamy gut-healing Tuscan chicken soup hits all the right notes: it’s rich, comforting, and comes together in about 45 minutes. Packed with wholesome ingredients and delicious flavors, it’s perfect for cozy family dinners or meal prep for the week.

This recipe is ideal for anyone seeking a hearty but healthy meal. Whether you need a quick weeknight dinner or something to warm you up on a lazy Sunday, this soup delivers. Plus, it stores beautifully, making it a fantastic make-ahead option for busy days.

Why You’ll Love This Recipe

• The creamy texture from coconut cream makes every spoonful blissful.
• Sun-dried tomatoes add a rich depth of flavor and vibrant color.
• It’s packed with nutrients from fresh spinach and roasted spaghetti squash.
• The simplicity of the cooking process saves you time without sacrificing taste.

What You’ll Need

Gather the following ingredients to whip up this delicious soup.

For the Soup Base

• 1-2 tbsp extra virgin olive oil
• 1 large sweet onion, chopped
• 6 garlic cloves, chopped
• 1.5-2 lbs pasture-raised chicken breast, cut into bite-size pieces
• 2 tsp oregano, dried
• 2 tsp parsley, dried
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1 cup sun-dried tomatoes, see notes in blog post for healthy recommendations
• Small handful of cherry tomatoes, halved or quartered

For the Creamy Mixture

• 2-15 oz cans full-fat coconut cream (just the full-fat off the top of the can)
• 3 cups bone broth
• 2 tbsp tomato paste

For the Toppings

• 1 small roasted spaghetti squash, more instructions for roasting below
• 1 tsp lemon zest
• 4 cups fresh spinach
• Fresh basil, chopped (for garnish)

Note: For a lighter version, replace coconut cream with cashew cream.

Substitutions & Swaps

• Olive oil can be swapped for avocado oil.
• Any cooked chicken can replace the pasture-raised chicken breast.
• Low-sodium chicken broth works well instead of bone broth.
• Fresh herbs can replace dried ones if available.

How to Make It

Creating this soup is simple and rewarding.

Heat the Oil

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn soft and fragrant, about 3-4 minutes.

Cook the Chicken

Add the chicken pieces to the pot, seasoning with oregano, parsley, sea salt, and black pepper. Cook for about 5-7 minutes until the chicken is browned and no longer pink in the center.

Incorporate Tomatoes and Cream

Stir in the sun-dried tomatoes, cherry tomatoes, coconut cream, bone broth, and tomato paste. Bring the mixture to a gentle simmer and cook for an additional 10 minutes, allowing the flavors to meld together.

Add the Veggies

Once simmered, scoop the flesh of the roasted spaghetti squash and fold it into the soup along with the lemon zest and fresh spinach. Cook for another 3-5 minutes until the spinach wilts.

Serve and Garnish

Ladle the soup into bowls and garnish with chopped fresh basil. Enjoy the comforting warmth immediately or store for later.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 3 months—ideal for meal prep.
Reheat: Use the stovetop or microwave until heated through, about 5-10 minutes.

Tips for Best Results

• Make sure to sauté the onions thoroughly for extra sweetness.
• Use fresh spinach instead of frozen for better texture.
• Adjust the seasoning to your taste, adding more herbs if desired.
• Top with additional lemon zest for a refreshing burst of flavor.

Serving Suggestions

• Serve with crusty bread for a complete meal.
• Pair with a light salad for a refreshing side.
• Enjoy it as a comforting dinner on a chilly evening.