Description
Creamy Tuscan Chicken Soup is a rich and comforting one-pot meal featuring tender chicken thighs, small pasta shells, spinach, and sun dried tomatoes in a luscious parmesan cream broth. This easy-to-make soup combines savory flavors with a creamy texture perfect for cozy dinners or meal prepping.
Ingredients
Scale
Chicken and Seasoning
- 500 g/1 lb chicken thighs, skinless boneless (substitute chicken breast if preferred)
- 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 (substitute 2 carrots if preferred)
Liquids and Broth
- 1/2 cup chardonnay or other dry white wine, optional
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp kosher/cooking salt
- 1/2 tsp black pepper
Pasta and Dairy
- 250 g/8 oz small pasta shells (or other small pasta like rice or potatoes)
- 1 cup tightly packed parmesan, finely grated or pre-grated sandy type
- 1 cup thickened/heavy cream (milk can be substituted)
Greens and Garnish
- 2 packed cups baby spinach (chopped kale or similar can be used)
- 1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus some oil for drizzling
Thickener
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook Outside of Chicken: Sprinkle salt and pepper on each side of the chicken thighs. Melt butter in a large pot over medium-high heat. Once foamy, add chicken and cook the first side for 3 minutes until lightly golden, then cook the other side for 2 minutes. The inside may still be raw; it will cook further later. Remove chicken to a plate.
- Prepare Soup Flavor Base: Reduce heat to medium-low. Add minced garlic, chopped onion, and sliced celery to the pot. Cook for about 3 minutes until the onion softens.
- Deglaze the Pot: Increase heat to high and add the wine. Stir and allow it to simmer until the wine reduces by half, imparting rich flavor and loosening browned bits from the pot.
- Add Broth and Pasta: Pour in chicken stock, water, salt, and pepper. Bring mixture to a boil. Add pasta and cook according to pasta package directions (about 10 minutes), stirring occasionally to prevent sticking.
- Add Chicken Partway: While pasta cooks, chop chicken into 1.5 cm (1/2 inch) pieces. Add chopped chicken back into the pot to finish cooking through with the pasta.
- Finish the Soup: Once pasta is tender, reduce heat to low. Stir in grated parmesan until melted and combined. Add the cornflour-water slurry along with the heavy cream and chopped spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls and garnish with sun dried tomato strips and a drizzle of the reserved oil for extra flavor and color. Enjoy hot.
- Store: To preserve freshness, separate pasta from the soup before refrigerating to prevent the pasta from becoming soggy. Reheat soup and pasta separately, using a slotted spoon to add pasta to servings.
Notes
- The recipe video above demonstrates the process clearly for better guidance.
- While called “Tuscan,” this soup is not an authentic Tuscan recipe but inspired by Tuscan flavors and ingredients.
- Sun dried tomatoes serve as a flavorful alternative to croutons, adding vibrant color and taste.
- Substitutions: chicken breast can be used instead of thighs; carrots can substitute celery; milk can replace heavy cream for lighter soup.
- This is a quick, one-pot meal perfect for weeknights or meal prepping ahead.
- Separating pasta when storing helps prevent it from swelling and turning mushy, preserving soup texture.
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
