Creamy Tuscan Chicken Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(55)
Ingredients
5 servings
- 500 g/1 lb chicken thighs (, skinless boneless (Note 1 for breast)
- 1/2 tsp each salt and pepper
- 30g / 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 (Note 2)
- 4 cups chicken stock/broth (, low sodium)
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 250g/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) (Note 4)
- 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
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Preparation
Step 1
Cook outside of chicken - Sprinkle each side with the salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes - it's fine if the inside is still raw, it cooks more later. Remove onto a plate.
Step 2
Soup flavour base - Turn the stove down to medium low. Add garlic, onion and celery into the same pot then cook for 3 minutes or until the onion is softened.
Step 3
Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
Step 4
Broth & pasta - Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (~10 minutes), stirring every now and then so the pasta doesn't stick to the base of the pot.
Step 5
Add chicken partway - While the pasta is cooking, chop the chicken into 1.5cm / 1/2" pieces then add into the pot to finish cooking.
Step 6
Finish soup - Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.
Step 7
Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!
Step 8
Storing - Separate pasta from soup so it doesn't bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)
Step 9
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