Name: Creamy Tuscan Chicken Noodle Soup
Ingredients: 1 tbsp olive oil (or oil from sun-dried tomatoes); 3 cloves garlic, minced; 1 small onion, chopped; 4 cups chicken broth (low-sodium recommended); 1 cup heavy cream (or half-and-half for a lighter version); ½ cup grated Parmesan cheese; 1½ cups cooked shredded chicken (rotisserie works great); 1½ cups egg noodles; ½ cup sun-dried tomatoes, chopped (oil-packed preferred; soak dry-packed in hot water for 10 min); 2 cups fresh baby spinach (or kale/Swiss chard); Salt & pepper, to taste; Optional: crushed red pepper flakes, fresh basil, extra Parmesan for garnish

Description

Velvety, Parmesan-infused broth, tender chicken, sun-dried tomatoes, hearty egg noodles, and fresh spinach—this soup is comfort food with a Tuscan twist. Ready in just 35 minutes, it’s perfect for weeknights, crowd-pleasing dinners, or whenever you need a cozy pick-me-up.

Ingredients

Scale

1 tbsp olive oil (or oil from sun-dried tomatoes)
3 cloves garlic, minced
1 small onion, chopped
4 cups chicken broth (low-sodium recommended)
1 cup heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
1½ cups cooked shredded chicken (rotisserie works great)
1½ cups egg noodles
½ cup sun-dried tomatoes, chopped (oil-packed preferred; soak dry-packed in hot water for 10 min)
2 cups fresh baby spinach (or kale/Swiss chard)
Salt & pepper, to taste
Optional: crushed red pepper flakes, fresh basil, extra Parmesan for garnish

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté 3 minutes until translucent. Add garlic and cook 30–60 seconds until fragrant.
Simmer Broth & Noodles: Pour in chicken broth and bring to a simmer. Stir in egg noodles and cook 8–10 minutes until al dente.
Make it Creamy: Reduce heat to low. Add heavy cream and Parmesan, stirring until melted and smooth. Add shredded chicken and sun-dried tomatoes, heating through 2–3 minutes.
Add Greens Off Heat: Turn off heat and stir in spinach until just wilted.
Season & Serve: Taste and adjust with salt, pepper, and optional red pepper flakes. Garnish with fresh basil and extra Parmesan. Serve with garlic bread or focaccia.

Notes

Seafood Twist: Swap chicken for 1 lb shrimp or scallops; add last 5 min.
Mushroom Version: Sauté 8 oz sliced mushrooms with onions; use veggie broth for vegetarian.
Gluten-Free: Use GF pasta or rice; adjust cooking time.
Extra Veggies: Add diced carrots, zucchini, or bell peppers with onions.
Dairy-Free: Substitute coconut milk for cream and nutritional yeast or vegan Parmesan for cheese.

Nutrition

Calories: 340 cal Per Serving
Protein: 23g