Creamy Tuscan Chicken Soup
This Creamy Tuscan Chicken Soup combines tender chicken thighs, rich cream, and flavorful vegetables for a comforting meal.
Equipment
- large pot
Ingredients
- 500 g chicken thighs skinless boneless
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 30 g unsalted butter
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 large celery stems finely sliced
- 0.5 cup chardonnay or other dry white wine, optional
- 4 cups chicken stock/broth low sodium
- 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
- 1 cup parmesan finely grated or store bought pre-grated
- 1 cup thickened/heavy cream
- 2 cups baby spinach chopped
- 0.5 cup sun dried tomato strips chopped into 1cm pieces
- 2 teaspoon cornflour/cornstarch mixed with 2 teaspoon water
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.
- Add garlic, onion and celery into the same pot and cook for 3 minutes or until the onion is softened.
- 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 (approximately 10 minutes), stirring occasionally to prevent sticking.
- Chop the chicken into 1.5cm / ½" pieces then add it into the pot to finish cooking.
- Once the pasta is cooked, turn the heat down to low. Stir in parmesan until melted, followed by the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and the soup thickens slightly.
- Ladle into bowls. Sprinkle with sun dried tomato strips and enjoy!
- For storing, separate pasta from soup to prevent bloating. Refrigerate both.
Notes
If using chicken breast, split it horizontally before cooking. For wine substitutes, use zero-alcohol white wine or more chicken stock instead. Pasta alternatives include ditalini, rison, or small macaroni. Store separately for best results when refrigerating leftovers.
Nutrition
Serving: 1bowlCalories: 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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