Description
This Creamy Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken thighs simmered with pasta, spinach, sun-dried tomatoes, and a creamy Parmesan-infused broth. Enhanced with a splash of white wine and a hint of garlic and onion, this soup delivers a perfect balance of savory flavors and creamy texture, ideal for a hearty lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 500 g / 1 lb chicken thighs, skinless, boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup Base and Vegetables
- 30 g / 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (or 2 carrots as substitute)
Liquids and Broth
- 1/2 cup Chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Carbohydrates and Dairy
- 250 g / 8 oz small pasta shells (or other small pasta, rice, potato, etc.)
- 1 cup (tightly packed) Parmesan, finely grated
- 1 cup thickened/heavy cream
Greens and Additions
- 2 packed cups baby spinach (or chopped kale or similar)
- 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces plus some oil for drizzling
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook chicken: Sprinkle salt and pepper on both sides of chicken thighs. Melt butter in a large pot over medium-high heat until foamy. Add chicken and cook one side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. The inside may still be raw; it will finish cooking later. Remove chicken from pot and set aside.
- Prepare soup base: Lower heat to medium-low and add garlic, onion, and celery to the same pot. Cook for about 3 minutes, stirring occasionally, until the onion softens.
- Deglaze the pot: Increase heat to high and pour in white wine. Stir and let it simmer until the wine reduces by half, which will concentrate flavor.
- Add broth and pasta: Pour in chicken stock, water, salt, and pepper. Bring the mixture to a boil. Add the pasta and cook according to package instructions (approximately 10 minutes), stirring occasionally to prevent sticking.
- Add chicken: While pasta is cooking, chop the reserved chicken into 1.5 cm (1/2 inch) pieces. Add them back into the pot to finish cooking through.
- Finish the soup: Once the pasta is cooked, reduce heat to low. Stir in the Parmesan cheese until melted and smooth. Mix in the cornflour-water slurry, heavy cream, and chopped spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls and garnish with sun-dried tomato strips and a drizzle of oil for a beautiful finish. Enjoy warm.
- Storing leftover soup: To prevent pasta from becoming soggy, store pasta separately from the soup in the refrigerator. When ready to serve, add pasta with a slotted spoon to the reheated soup.
Notes
- Note 1: You can substitute chicken thighs with skinless, boneless chicken breasts if preferred.
- Note 2: The white wine adds depth but can be omitted if you prefer not to use alcohol.
- Note 3: Feel free to use rice or diced potatoes instead of pasta to change the texture.
- Note 4: Use freshly grated Parmesan for best melting texture, or a sandy pre-grated type works as well.
- Note 5: Heavy cream lends richness; for a lighter option, whole milk can be used but will be less thick.
- Note 6: Sun-dried tomatoes add a tangy sweetness and color, plus a drizzle of their oil enhances flavor and presentation.
