Description
This Creamy Tuscan Chicken Soup is a rich and comforting one-pot meal featuring tender chicken thighs, small pasta shells, and a luscious creamy broth infused with garlic, onion, celery, and a touch of white wine. Enhanced with fresh baby spinach and sun-dried tomatoes, this soup offers a delightful balance of creamy, savory, and fresh flavors perfect for a cozy dinner or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 500 g / 1 lb skinless boneless chicken thighs (or breast)
- 1/2 tsp salt
- 1/2 tsp pepper
Base Ingredients
- 30 g / 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (or substitute 2 carrots)
Liquids
- 1/2 cup Chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock/broth
- 3 cups water
Soup Enhancers
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 250 g / 8 oz small pasta shells (or other small pasta, rice, potato, etc.)
- 1 cup tightly packed grated Parmesan cheese (finely grated or store-bought pre-grated sandy type)
- 1 cup thickened/heavy cream (can substitute with milk, see notes)
- 2 packed cups baby spinach (or chopped kale or similar greens)
- 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, plus a bit of oil for drizzling
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook the chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. When foaming, add the chicken and cook the first side for 3 minutes until light golden, then cook the other side for 2 minutes. The chicken may still be raw inside as it will cook further later. Remove chicken onto a plate.
- Prepare soup base: Reduce heat to medium-low. Add garlic, onion, and celery to the same pot and cook for about 3 minutes until the onion softens.
- Deglaze the pot: Increase heat to high, add white wine, stir, and let it simmer until the wine reduces by half to concentrate flavors.
- Add broth and pasta: Pour in chicken stock, water, salt, and pepper. Bring the mixture to a boil, then add the pasta shells. Cook according to the pasta package instructions (approximately 10 minutes), stirring occasionally to prevent sticking.
- Add chicken to finish cooking: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces and add them back to the pot to finish cooking.
- Finish the soup: Once the pasta is cooked, lower the heat to low. Stir in the Parmesan cheese until melted. Then add the cornflour-water mixture, cream, and chopped spinach. Stir gently for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle the soup into bowls and sprinkle with sun-dried tomato strips. Drizzle with a little oil if desired for a nice finishing touch. Enjoy immediately.
- Storage: To store leftovers, separate the pasta from the soup to prevent bloating. Refrigerate both components separately and reheat by scooping soup with a slotted spoon.
Notes
- This recipe is a personal favorite chicken soup combining creamy broth with tender chicken and fresh spinach. The sun-dried tomatoes add a wonderful texture and flavor instead of croutons.
- Though called “Tuscan,” this soup is not an authentic Tuscan recipe but is inspired by the flavors and vibe.
- You can substitute chicken breasts for thighs if preferred.
- The white wine is optional but adds depth; you can omit or substitute with extra broth.
- For a lighter version, you may substitute heavy cream with milk, though creaminess will be reduced.
- Small pasta shells work best, but rice, potato, or other small pasta shapes can be used.
- Sun-dried tomatoes are chopped finely to release flavor and can be drizzled with their oil for garnish.
- Separation of pasta and soup before storage extends freshness and prevents sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 688 kcal
- Sugar: 9 g
- Sodium: 1253 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 179 mg
