Creamy Tuscan Chicken Soup
This creamy Tuscan Chicken Soup features juicy chicken, pasta, and spinach in a rich broth, perfect for a cozy meal.
Equipment
- large pot
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless Note 1 for breast
- ½ teaspoon salt
- ½ 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
- ½ cup chardonnay or other dry white wine optional
- 4 cups chicken stock/broth, low sodium
- 3 cups water
- 1 teaspoon cooking/kosher salt
- ½ teaspoon black pepper
- 250 g small pasta shells or other small pasta, rice, potato etc
- 1 cup parmesan, finely grated or store bought pre-grated
- 1 cup thickened/heavy cream Note 5 for milk sub
- 2 cups baby spinach, chopped kale or similar
- ½ cup sun dried tomato strips, chopped into 1cm pieces, plus bit of oil drizzling
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 one side until light golden, then 2 minutes on the other side. Remove onto a plate.
- Add garlic, onion and celery into the same pot and cook for 3 minutes or until the onion is softened.
- Add wine, stir and let simmer until the wine reduces by half.
- Add stock/broth, water, salt, and pepper. Bring to a boil and add pasta. Cook for approximately 10 minutes as per pasta packet directions, stirring occasionally.
- While the pasta cooks, chop the chicken into 1.5cm pieces and add it to the pot to finish cooking.
- Once the pasta is cooked, turn the heat down to low. Stir in the 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 and sprinkle with sun dried tomato strips. Serve and enjoy!
- Store pasta separately from soup to prevent bloating in the fridge.
Notes
Refer to notes in the recipe for tips with chicken variations, wine options, pasta substitutes, and storing instructions.
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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