Creamy Gut-Healing Tuscan Chicken Soup

The aroma of simmering garlic and herbs fills your kitchen, instantly transporting you to a rustic Italian villa. This creamy gut-healing Tuscan chicken soup is not only comforting and delicious but also packed with nutrients that support your digestive health. In just about 45 minutes, you can create a warm bowl of this soup that will nourish the body and delight the taste buds.

This recipe is perfect for families seeking a nutritious meal any night of the week or for anyone looking to pay their gut a little extra attention. It’s ideal for meal prep, as it stores well in the fridge, making it easy to enjoy leftovers throughout the week.

Why You’ll Love This Recipe

• The combination of coconut cream and chicken creates a silky, rich texture.
• It’s a one-pot dish, reducing cleanup time and hassle in the kitchen.
• Packed with spinach and tomatoes, this soup is colorful and nutritious.
• Roasted spaghetti squash adds a unique twist and flavor to traditional soup.

What You’ll Need

Gather the following ingredients to create this savory 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

For the Flavor

• 1 cup sun-dried tomatoes (see notes in blog post for healthy recommendations)
• Small handful of cherry tomatoes, halved or quartered
• 2-15oz 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 Finishing Touch

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

Note: Use fresh basil or any vibrant herb for garnish.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Bone broth can be substituted with vegetable broth.
• Coconut cream may be swapped for cashew cream.
• Spaghetti squash can be replaced with zucchini noodles.

How to Make It

Follow these straightforward steps to whip up your creamy warm bowl of goodness.

Sauté

Heat olive oil in a large pot over medium heat. Add chopped sweet onion and cook until translucent, about 5 minutes, stirring occasionally.

Add Garlic and Chicken

Stir in chopped garlic, cooking for an additional minute until fragrant. Add the chicken, oregano, parsley, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.

Combine Ingredients

Incorporate sun-dried tomatoes, cherry tomatoes, coconut cream, bone broth, and tomato paste. Stir well to combine all ingredients, allowing flavors to meld for 5 minutes.

Add Spaghetti Squash

Scoop out the flesh of the roasted spaghetti squash and stir into the soup along with lemon zest. Simmer for an additional 5-10 minutes until heated through.

Stir in Spinach

Just before serving, add fresh spinach and stir until wilted, which should take about 1-2 minutes.

Garnish and Serve

Ladle the soup into bowls and garnish with freshly chopped basil before serving. Enjoy the warmth of this nourishing dish!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, suitable for freezing (up to 3 months).
Reheat: Warm on the stovetop over medium heat for 10-15 minutes.

Tips for Best Results

• Make sure to use full-fat coconut cream for the creamiest texture.
• Don’t skip roasting the spaghetti squash; it enhances the flavor.
• Adjust seasonings to your personal preference for a customized taste.
• Prepare the soup a day in advance for deeper flavors.

Serving Suggestions

• Pair with crusty gluten-free bread for a complete meal.
• Serve as a starter at a cozy dinner gathering.
• Enjoy it with a mixed green salad for a refreshing contrast.