Description
Creamy Tuscan Chicken Soup is a comforting and flavorful one-pot meal featuring tender chicken thighs, small pasta shells, spinach, and sun-dried tomatoes in a rich parmesan and cream broth. With a subtle hint of white wine and garlic, this soup offers a creamy texture and a perfect balance of savory flavors, making it an ideal quick and easy dinner that brings Tuscan-inspired vibes to your table.
Ingredients
Scale
Chicken and Seasoning
- 500 g / 1 lb chicken thighs, skinless and boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup 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)
- 1/2 cup chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp kosher salt
- 1/2 tsp black pepper
Main Ingredients
- 250 g / 8 oz small pasta shells (or other small pasta, rice, or potato)
- 1 cup parmesan cheese, tightly packed, finely grated or pre-grated
- 1 cup thickened/heavy cream (milk can be substituted)
- 2 packed cups baby spinach (or chopped kale or similar greens)
- 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, plus a drizzle of oil
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook the chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. When the butter is foamy, add the chicken and cook the first side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. The chicken may still be raw inside; it will cook further later. Remove the chicken to a plate.
- Make the soup base: Reduce heat to medium-low. Add the garlic, onion, and celery to the same pot and cook for about 3 minutes until the onion softens.
- Deglaze with wine: Turn the heat back up to high, add the wine, stir, and let it simmer until the wine reduces by half, intensifying the flavor.
- Add broth and pasta: Pour in the chicken stock, water, kosher salt, and black pepper. Bring the mixture to a boil. Add the pasta and cook according to the pasta package instructions, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add the chicken during pasta cook: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add the chicken pieces back into the pot so they finish cooking with the pasta.
- Finish the soup: Once the pasta is cooked, reduce heat to low. Stir in the parmesan cheese until melted. Add the cornflour-water mixture, cream, and spinach. Stir continuously for about one minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls. Garnish with sun-dried tomato strips and a drizzle of their oil for a polished finish. Enjoy immediately.
- Store leftovers: To keep the pasta from becoming mushy, store the soup and pasta separately in the refrigerator. When reheating, spoon out soup with a slotted spoon.
Notes
- This recipe is a current favorite for its creamy broth combined with juicy chicken chunks, pasta, fresh spinach, and a bright pop from sun-dried tomatoes instead of croutons.
- It’s an easy, comforting one-pot meal with quick preparation and cooking times, perfect for busy weeknights or making ahead.
- The name Tuscan is inspired by the style and ingredients rather than authentic origins, embracing the flavorful Italian vibes.
- You can substitute chicken breasts instead of thighs if preferred, but thighs add more moisture and flavor.
- If you prefer to avoid wine, it can be omitted without significant flavor loss.
- Small pasta shells can be replaced with other small pasta shapes, rice, or even diced potato for variation.
- Heavy cream creates the rich texture, but whole milk can be substituted for a lighter version.
- Sun-dried tomato oil adds extra flavor when drizzled on top before serving.
- Separating pasta during storage helps maintain ideal soup texture when reheated.
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
