Description
This Creamy Tuscan Chicken Soup is a hearty and comforting dish combining tender chicken thighs, small pasta shells, spinach, sun dried tomatoes, and a rich parmesan cream broth. Perfect for a warming meal, it features layers of flavors including garlic, onion, and a splash of white wine, finished with a creamy texture and a touch of tangy sun dried tomatoes.
Ingredients
Scale
Chicken
- 500 g chicken thighs, skinless boneless
- 1/2 tsp salt
- 1/2 tsp pepper
Soup Base
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced
- 1/2 cup chardonnay or other dry white wine, optional
- 4 cups low sodium chicken stock
- 3 cups water
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 250 g small pasta shells
Finishing Ingredients
- 1 cup parmesan, finely grated
- 1 cup thickened/heavy cream
- 2 packed cups baby spinach, chopped
- 1/2 cup sun dried tomato strips, chopped into 1 cm pieces plus oil for drizzling
Soup Thickener
- 2 tsp cornflour/cornstarch
- 2 tsp water
Instructions
- Cook chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat until foamy. Place the chicken in the pot and cook for 3 minutes until light golden on the first side, then flip and cook for 2 minutes on the other side. The inside may still be raw, which will cook later. Remove chicken to a plate.
- Cook vegetables: Reduce heat to medium-low. Add garlic, onion, and celery to the same pot and cook for 3 minutes until the onion softens.
- Deglaze with wine: Increase heat to high, add the white wine, stir, and let it simmer until reduced by half.
- Add broth and pasta: Pour in chicken stock, water, kosher salt, and black pepper. Bring to a boil, then add the pasta. Cook according to the pasta packet instructions (about 10 minutes), stirring occasionally to prevent sticking.
- Add chicken: While pasta cooks, chop the chicken into 1.5 cm pieces and add to the pot to finish cooking with the pasta.
- Finish soup: Once pasta is cooked, reduce heat to low. Stir in grated parmesan until melted. Mix the cornflour and water to form a slurry and add it to the soup along with the cream and chopped spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls and sprinkle with sun dried tomato strips and a drizzle of the tomato oil. Enjoy warm.
- Store leftovers: To keep pasta from bloating, separate pasta and chicken from broth when storing. Refrigerate both separately and reheat as needed.
Notes
- If using chicken breast instead of thighs, slice each breast horizontally to create two thin pieces and cook as directed.
- White wine adds depth of flavor; if avoiding alcohol, substitute with extra chicken stock or use non-alcoholic wine.
- Other small pasta shapes can be substituted, including gluten free pasta, rice, or potatoes with adjustments in thickening and cooking times.
- Use freshly grated or good quality sandy-type parmesan for best melting and flavor; avoid pre-packaged grated cheese not kept refrigerated.
- Cream adds richness and creamy mouthfeel; to reduce calories, substitute with milk (reduce water slightly and add butter).
- Sun dried tomatoes provide a flavorful and visually appealing garnish that complements the Tuscan style of the soup.
- For best leftovers, drain pasta and chicken from broth before refrigerating separately. Soup and pasta can be frozen separately for convenience.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
