Description
Creamy Tuscan Chicken Soup is a rich and comforting one-pot meal featuring tender chicken thighs, small pasta shells, fresh spinach, and sun-dried tomatoes in a luscious parmesan and cream broth. With easy stovetop preparation, this flavorful soup balances creamy textures with savory, vibrant ingredients for a hearty dish perfect for a quick weeknight dinner or make-ahead meal.
Ingredients
Scale
Chicken and Seasoning
- 500 g / 1 lb skinless boneless chicken thighs (breast can be substituted)
- 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)
Liquids
- 1/2 cup chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock or broth
- 3 cups water
- 1 tsp cooking or kosher salt
- 1/2 tsp black pepper
Carbohydrates and Cheese
- 250 g / 8 oz small pasta shells (or other small pasta, rice, or potatoes)
- 1 cup tightly packed parmesan cheese, finely grated or pre-grated
Dairy and Vegetables
- 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 bit of oil for drizzling
Thickener
- 2 tsp cornflour (cornstarch) mixed with 2 tsp water
Instructions
- Cook outside of chicken: Sprinkle each side of the chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat. Once butter is foamy, add chicken and cook the first side for 3 minutes until lightly golden, then cook the other side for 2 minutes. The chicken may still be raw inside, which will cook later. Remove chicken to a plate.
- Prepare soup flavor base: Reduce heat to medium-low. Add garlic, onion, and celery to the pot and cook for about 3 minutes or until onions are softened.
- Deglaze the pot: Increase heat to high, add the wine, stir, and let it simmer until the wine is reduced by half.
- Add broth and pasta: Pour in the chicken stock, water, salt, and pepper. Bring mixture to a boil, then add the pasta. Cook for the time indicated on the pasta packaging (approximately 10 minutes), stirring occasionally to prevent pasta from sticking to the pot.
- Add chopped chicken: While pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces and add them back into the pot to finish cooking with the pasta.
- Finish the soup: Once pasta is cooked, reduce heat to low. Stir in the parmesan cheese until melted. Add the cornflour-water mixture, then stir in the cream and spinach. Continue stirring for about one minute, until the spinach wilts and the soup thickens slightly.
- Serve: Ladle the soup into bowls and sprinkle with sun-dried tomato strips and a drizzle of the sun-dried tomato oil for finishing. Enjoy immediately.
- Storage: To store leftovers, separate pasta from the soup to prevent bloating. Refrigerate both separately and serve by scooping soup with a slotted spoon.
Notes
- The recipe video above offers a visual guide for preparation.
- This is a versatile, easy, and quick one-pot soup perfect for make-ahead meals. It combines creamy broth, tender chicken pieces, pasta, spinach, and sun-dried tomatoes instead of croutons for a delightful texture and flavor.
- Though called ‘Tuscan’ for its flavor vibe, it is not an authentic Tuscan recipe but still deliciously satisfying.
- Chicken breast can be substituted for thighs if preferred, but the thighs provide juicier texture.
- Sun-dried tomato oil adds a lovely finishing touch and extra flavor.
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
