Description
This Creamy Tuscan Chicken Soup combines tender chicken thighs, pasta shells, and fresh spinach in a rich, Parmesan and cream-infused broth. Enhanced with garlic, onion, celery, and sun-dried tomatoes, this comforting soup is perfect for a hearty meal that comes together in just 35 minutes.
Ingredients
Chicken and Seasonings
- 500 g / 1 lb skinless, boneless chicken thighs (substitute with breast if preferred)
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauté and Flavor Base
- 30 g / 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (or substitute with 2 carrots)
Liquids
- 1/2 cup chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock or broth
- 3 cups water
Seasonings & Pasta
- 1 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 250 g / 8 oz small pasta shells (or substitute with small pasta, rice, or potato)
Dairy and Vegetables
- 1 cup Parmesan cheese, finely grated or pre-grated (preferably sandy type)
- 1 cup heavy cream or thickened cream (milk can be substituted as noted)
- 2 packed cups baby spinach, chopped (or kale or similar greens)
Extras
- 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, with some oil from the jar for drizzling
- 2 tsp cornflour/cornstarch mixed with 2 tsp water (slurry)
Instructions
- Cook outside of chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. Once foamy, add the chicken and cook the first side for 3 minutes or until light golden, then flip and cook the other side for 2 minutes. The chicken may still be raw inside, which will finish cooking later. Remove chicken onto a plate.
- Soup flavour base: Reduce heat to medium-low. Add minced garlic, finely chopped onion, and sliced celery to the pot. Cook for about 3 minutes until the onion softens, stirring occasionally to avoid burning.
- Deglaze the pot: Increase the heat to high and add the white wine. Stir to release any browned bits from the bottom of the pot. Let the wine simmer until it reduces by half, intensifying the flavor.
- Add broth and pasta: Pour in the chicken stock and water along with 1 tsp salt and 1/2 tsp pepper. Bring the mixture to a boil. Add the pasta shells and cook according to package directions, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add chicken partway: While the pasta cooks, chop the seared chicken into 1.5 cm (1/2 inch) pieces. Add the chicken back into the pot to finish cooking in the simmering soup.
- Finish soup: When the pasta is tender, reduce heat to low. Stir in the grated Parmesan cheese until melted and combined. Add the cornflour and water mixture to thicken the soup slightly, followed by the heavy cream and chopped spinach. Stir gently for about a minute until the spinach wilts and the soup thickens.
- Serve: Ladle the soup into bowls and garnish with the chopped sun-dried tomato strips. Drizzle a little of the tomato oil over the top for extra flavor and a pretty finish.
- Storing: To prevent pasta from becoming soggy, store the soup and pasta separately in the refrigerator. When serving leftovers, scoop the pasta out with a slotted spoon and reheat with the soup base.
Notes
- Note 1: Chicken breast can be used as a leaner alternative to thighs.
- Note 2: The white wine is optional but adds depth of flavor. You can omit or substitute with extra broth if desired.
- Note 3: You can replace the pasta with small rice shapes or diced potato for a different texture.
- Note 4: Use freshly grated Parmesan for best melting qualities or pre-grated sandy-style cheese for convenience.
- Note 5: Heavy cream gives richness but milk can substitute for a lighter soup; expect thinner texture.
- Note 6: Sun-dried tomatoes add a bright tangy contrast; include some of the oil from the jar for extra flavor when serving. Store pasta separately from soup to maintain texture.
