Creamy Tuscan Chicken Soup
Delicious Creamy Tuscan Chicken Soup with juicy chicken, pasta, spinach, and sun-dried tomatoes.
Equipment
- large pot
Ingredients
Meat
- 500 g chicken thighs, skinless boneless Note 1 for breast
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Soup
- 30 g unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large celery stems, finely sliced sub 2 carrots
- 0.5 cup chardonnay or other dry white wine optional, Note 2
- 4 cups chicken stock/broth, low sodium
- 3 cups water
- 1 teaspoon cooking/kosher salt
- 0.5 teaspoon black pepper
- 250 g small pasta shells or other small pasta, rice, potato etc - see Note 3
- 1 cup parmesan, finely grated tightly packed or store bought pre-grated (sandy type), Note 4
- 1 cup thickened/heavy cream Note 5 for milk sub
- 2 cups baby spinach, chopped kale or similar
- 0.5 cup sun dried tomato strips, chopped into 1cm pieces, plus bit of oil drizzling (Note 6)
Soup thickener (cornflour slurry)
- 2 teaspoon cornflour/cornstarch mixed with 2 teaspoon water
Instructions
Cooking Instructions
- Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium high heat. Cook the chicken for 3 minutes on the first side or until light golden, then 2 minutes on the other side. Remove onto a plate.
- 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.
- Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
- 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 occasionally.
- While the pasta is cooking, chop the chicken into 1.5cm / ½" pieces then add into the pot to finish cooking.
- 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.
- Ladle into bowls. Sprinkle with sun dried tomato strips and a bit of oil for finishing.
- Separate pasta from soup to avoid bloating, refrigerate both.
Notes
For best results when storing leftovers, remove pasta from soup to avoid it becoming bloated and soften overnight.
Nutrition
Serving: 1servingCalories: 688kcalCarbohydrates: 54gProtein: 39gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 179mgSodium: 1253mgPotassium: 1145mgFiber: 4gSugar: 9gVitamin A: 2342IUVitamin C: 10mgCalcium: 282mgIron: 4mg
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