Description
Creamy Tuscan Chicken Soup is a rich and flavorful one-pot meal combining tender chicken thighs, small pasta shells, fresh spinach, and sun-dried tomatoes in a luscious parmesan and cream broth. This comforting soup is infused with garlic, onion, celery, and a splash of dry white wine, offering Tuscan-inspired flavors perfect for a hearty lunch or dinner. It’s easy to prepare, quick to cook, and excellent for making ahead with simple storage tips.
Ingredients
Scale
Chicken
- 500 g / 1 lb skinless boneless chicken thighs (substitute with breast if preferred)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 30 g / 2 tbsp unsalted butter
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (substitute with 2 carrots if desired)
- 2 packed cups baby spinach (or chopped kale or similar greens)
- 1/2 cup sun dried tomato strips, chopped into 1cm pieces, plus a bit of oil for drizzling
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
Pasta and Thickener
- 250 g / 8 oz small pasta shells (or other small pasta, rice, or potato)
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Dairy and Cheese
- 1 cup (tightly packed) parmesan, finely grated or pre-grated sandy type
- 1 cup thickened/heavy cream (milk can be substituted as per Note 5)
Instructions
- Cook outside of chicken: Sprinkle chicken thighs on each side with salt and pepper. Melt butter in a large pot over medium-high heat. Once the butter is foamy, place the chicken in the pot and cook the first side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. The chicken might still be raw inside, but it will finish cooking later. Remove chicken onto a plate.
- Prepare soup flavor base: Reduce heat to medium-low. Add the minced garlic, finely chopped onion, and sliced celery into the same pot. Cook for about 3 minutes until the onion softens and the mixture becomes fragrant.
- Deglaze the pot: Increase heat to high and pour in the wine (if using). Stir the mixture to deglaze the pot, scraping up any browned bits. Let the wine simmer until it reduces by half, concentrating the flavor.
- Add broth and pasta: Pour in the chicken stock/broth, water, cooking salt, and black pepper. Bring the soup to a boil, then add the small pasta shells. Cook according to the pasta package instructions, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add chicken partway through: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add the chicken into the soup pot to finish cooking along with the pasta.
- Finish the soup: Once the pasta is cooked, reduce heat to low. Stir in the grated parmesan cheese until melted and incorporated. Add the cornflour-water mixture to thicken the soup slightly. Then stir in the heavy cream and chopped baby spinach. Cook for about one minute until the spinach wilts and the soup thickens gently.
- Serve: Ladle the soup into bowls. Top each serving with the chopped sun-dried tomato strips and drizzle a little of the contained oil for garnish and extra flavor.
- Storing: To store leftovers, separate the pasta from the soup to prevent the pasta from swelling and becoming mushy. Refrigerate both separately and reheat by scooping the soup portion with a slotted spoon.
Notes
- This recipe features a video demonstration for easier preparation guidance.
- The soup has Tuscan-inspired flavors but is not an authentic Tuscan recipe.
- You can substitute chicken breast for thighs if preferred, but thighs provide more moisture and richness.
- Use sun-dried tomatoes instead of croutons for a unique flavor and garnish.
- Milk can be substituted for cream if you desire a lighter version, but it will affect the richness.
- Small pasta shells work best, but you can substitute with other small pasta shapes, rice, or diced potatoes depending on preference.
- Separating pasta and soup for storage keeps texture optimal when reheating.
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
