Description
This Creamy Tuscan Chicken Soup is a comforting one-pot dish featuring tender chicken thighs, small pasta shells, and a rich, flavorful broth enhanced with Parmesan, cream, spinach, and sun-dried tomatoes. It offers a hearty and delicious meal with Tuscan-inspired vibes that’s easy to prepare and perfect for making ahead.
Ingredients
Scale
Chicken
- 500 g / 1 lb skinless boneless chicken thighs (Note 1 for breast)
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauté Base
- 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, see Note 2)
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Soup Add-ins
- 250 g / 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, see Note 4)
- 1 cup thickened/heavy cream (see Note 5 for milk substitute)
- 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 (see Note 6)
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook chicken: Sprinkle both sides of the chicken thighs with 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 flip and cook the other side for 2 minutes. The inside may still be raw; it will finish cooking later. Remove the chicken and set aside on a plate.
- Prepare the 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 with wine: Turn heat back to high and add the wine. Stir and let it simmer until the wine has reduced by half, intensifying the flavors.
- 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 directions (approximately 10 minutes), stirring occasionally to prevent sticking.
- Add chicken: While the pasta is cooking, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces and add them back into the pot to finish cooking through.
- Finish the soup: Once the pasta is cooked, reduce the heat to low. Stir in the Parmesan cheese until melted. Add the cornflour-water mixture, cream, and spinach, stirring continuously 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 and a drizzle of oil for an attractive finish. Enjoy immediately.
- Store: To store leftovers, separate the pasta from the soup to prevent it from swelling. Refrigerate both parts and reheat as needed, using a slotted spoon to serve the soup portion.
Notes
- Use chicken breasts if preferred instead of thighs; cooking times may vary slightly.
- White wine is optional; it adds depth of flavor but can be omitted if desired.
- Small pasta shells are recommended, but you can substitute with other small pasta shapes, rice, or diced potatoes.
- Use finely grated Parmesan or pre-grated store-bought Parmesan with a sandy texture for best melting and flavor.
- Heavy cream provides the rich creaminess characteristic of the soup, but whole milk can be used as a lighter substitute.
- Sun-dried tomatoes add a sweet, tangy finish and are used in place of traditional croutons for texture and flavor. Use the oil from the jar to drizzle on top for extra richness.
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
