Go Back
Tuscan Chicken Soup

Tuscan Chicken Soup

Experience the flavors of Italy with Tuscan Chicken Soup, a delectable blend of creamy broth, juicy chicken, and pasta, all enhanced with the wholesome goodness of spinach and the tangy zest of sun-dried tomatoes. This soup is not just a meal but a comforting embrace, perfect for chilly days or whenever you crave a touch of Tuscan sunshine in your bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients
  

  • 500 g chicken thighs
  • 1/2 tsp each salt and pepper

SOUP

  • 30 g / 2 tbsp unsalted butter
  • 1 onion
  • 2 garlic cloves
  • 2 large celery stems
  • 1/2 cup chardonnay or other dry white wine
  • 4 cups chicken stock/broth
  • 3 cups water
  • 1 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 250 g/8 oz small pasta shells
  • 1 cup parmesan
  • 1 cup thickened/heavy cream
  • 2 packed cups baby spinach
  • 1/2 cup sun dried tomato strips

SOUP THICKENER

  • 2 tsp cornflour/cornstarch mixed with 2 tsp water

Instructions
 

  • Season and Sear Chicken: Begin by seasoning 500g of skinless, boneless chicken thighs with 1/2 tsp each of salt and pepper. Heat 2 tbsp of unsalted butter in a large pot over medium-high heat until foamy. Add the chicken to the pot, browning for 3 minutes on one side until lightly golden, then flip and cook for another 2 minutes. It's okay if the chicken isn't cooked through; it will continue cooking later. Remove the chicken and set it aside on a plate.
  • Sauté Vegetables for Flavor Base: Lower the heat to medium-low. Add finely chopped onion and sliced celery (or carrots if substituting) to the same pot, cooking for about 3 minutes until the onion softens.
  • Deglazing with Wine: Increase the heat to high and add 1/2 cup of dry white wine to the pot, scraping up any bits stuck to the bottom with a spatula. Allow the wine to simmer and reduce by half. If opting out of wine, you can substitute with additional chicken stock.
  • Broth and Pasta Addition: Pour in 4 cups of low sodium chicken stock and 3 cups of water. Season with 1 tsp cooking salt and 1/2 tsp black pepper, then bring to a boil. Add 250g of small pasta shells, cooking according to the packet's instructions, stirring occasionally to prevent sticking.
  • Return Chicken to Pot: While the pasta is cooking, chop the chicken into 1.5cm pieces and add it back into the pot to finish cooking through.
  • Completing the Soup: Once the pasta is tender, reduce the heat to low. Stir in 1 cup of finely grated parmesan cheese until melted. Incorporate a cornflour slurry (2 tsp cornflour mixed with 2 tsp water), followed by 1 cup of heavy cream and 2 cups of packed baby spinach. Continue stirring for about a minute until the spinach wilts and the soup thickens slightly.
  • Serving: Dish the soup into bowls and garnish with 1/2 cup of chopped sun-dried tomatoes and a drizzle of their oil. Serve hot, with extra lime wedges on the side for an added tang if desired.