Creamy Tuscan Chicken Soup
Creamy Tuscan Chicken Soup is a soothing blend of chicken, pasta, and vegetables in a creamy broth, perfect for a quick meal.
Equipment
- large pot
Ingredients
Chicken
- 500 g skinless boneless chicken thighs (Note 1 for breast)
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Soup
- 30 g unsalted butter
- 1 unit onion finely chopped
- 2 cloves garlic minced
- 2 stems large celery finely sliced (sub 2 carrots)
- 0.5 cup chardonnay or other dry white wine (optional, Note 2)
- 4 cups low sodium chicken stock/broth
- 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 or store bought pre-grated (sand 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. Once foamy, place the chicken in and cook for 3 minutes or until light golden, then the other side for 2 minutes. 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.
- 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 until spinach is wilted and soup thickens slightly.
- Ladle into bowls. Sprinkle with sun dried tomato strips and a drizzle of oil.
- Store separately: refrigerate pasta and soup to avoid bloat.
Notes
For best flavor, use wine and adjust for gluten free or milk alternatives as noted.
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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