Description
Creamy Tuscan Chicken Soup is a cozy and flavorful dish packed with chicken small pasta shells and fresh spinach. Its rich creamy broth and sun dried tomato garnish make it perfect for easy weeknight dinners.
Ingredients
Scale
- 500 g or 1 lb chicken thighs skinless boneless
- 1/2 tsp each salt and pepper
- 30 g or 2 tbsp unsalted butter
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 large celery stems finely sliced sub
- 2 carrots
- 1/2 cup chardonnay or other dry white wine optional
- 4 cups chicken stock broth low sodium
- 3 cups water
- 1 tsp cooking kosher salt
- 1/2 tsp black pepper
- 250 g or 8 oz small pasta shells or other small pasta rice potato etc see Note 3
- 1 cup tightly packed parmesan finely grated or store bought pre grated sandy type
- 1 cup thickened heavy cream Note 5 for milk sub
- 2 packed cups baby spinach chopped kale or similar
- 1/2 cup sun dried tomato strips chopped into
- 1cm pieces plus bit of oil drizzling Note 6 2 tsp cornflour cornstarch mixed with 2 tsp water
Instructions
- Season the chicken thighs with salt and pepper then melt butter in a large pot over medium high heat. Add the chicken and brown one side for 3 minutes until lightly golden then turn and cook the other side for 2 minutes. Remove chicken and set aside.
- Lower heat to medium low then add garlic onion and celery to the pot. Cook for 3 minutes until onion softens.
- Increase heat to high then pour in the wine. Stir and simmer until the wine reduces by half.
- Add chicken stock water salt and pepper to the pot. Bring to a boil then add pasta. Cook following pasta packet instructions about 10 minutes stirring occasionally to prevent sticking.
- While pasta cooks chop the partially cooked chicken into 1.5cm pieces then add back into the pot to finish cooking alongside pasta.
- After pasta is done lower heat to low and stir in parmesan until fully melted. Then mix in the cornflour slurry cream and spinach. Stir gently for a minute until the spinach wilts and the soup thickens slightly.
- Serve the soup in bowls topped with sun dried tomato strips and a drizzle of oil if desired.
Notes
- If using chicken breast split it horizontally into thin steaks to match cooking times
- Using wine adds depth to the broth but is optional
- Substitute with extra stock or zero alcohol wine for non alcoholic versions
- Small pasta like ditalini or orzo works well
- adjust cornflour for gluten free
- Cream adds richness
- milk can be used with water adjustment
- Sun dried tomatoes provide a flavorful garnish and attractive color
- Store pasta separately from broth to prevent softening when refrigerated
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-esque
Nutrition
- Serving Size: 1 bowl
- Calories: 688cal
- Sugar: 9g
- Sodium: 1253mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 3g + 9g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 179mg