Creamy Tuscan Chicken Soup
A delightful creamy broth with juicy chicken, pasta, spinach, and sun-dried tomatoes, perfect for any occasion.
Equipment
- large pot
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless Note 1 for breast
Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Soup Base
- 30 g unsalted butter
- 1 unit onion, finely chopped
- 2 cloves garlic, minced
- 2 large celery stems, finely sliced (sub 2 carrots)
- ½ 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
- ½ teaspoon black pepper
Pasta and Dairy
- 250 g small pasta shells (or other small pasta, rice, potato etc - see Note 3)
- 1 cup parmesan, finely grated (tightly packed, Note 4)
- 1 cup thickened/heavy cream (Note 5 for milk sub)
Vegetables
- 2 packed cups baby spinach, chopped (kale or similar)
- ½ cup sun dried tomato strips, chopped into 1cm pieces, plus bit of oil drizzling (Note 6)
Soup Thickener
- 2 teaspoon cornflour/cornstarch mixed with 2 teaspoon water
Instructions
Cooking Steps
- Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium high heat. Cook chicken for 3 minutes or until light golden, then the other side for 2 minutes. Remove onto a plate.
- Turn down the stove to medium low. Add garlic, onion and celery, cooking for 3 minutes or until the onion is softened.
- Increase heat to high, add wine, stir, and let simmer until the wine reduces by half.
- Add stock/broth, water, salt, and pepper. Bring to a boil then add pasta. Cook according to pasta packet directions (~10 minutes), stirring occasionally.
- While the pasta cooks, chop the chicken into 1.5cm pieces and add to the pot.
- Once the pasta is cooked, lower the heat. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream, and spinach, cooking until spinach is wilted.
- Ladle into bowls and sprinkle with sun dried tomato strips.
- Store leftovers separately, refrigerating both pasta and soup.
Notes
For best results: do to the end of step 5, drain soup in colander, return broth into pot. Thicken soup with parmesan and cornflour slurry, add spinach. Cool.
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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