Description
This Creamy Tuscan Chicken Soup is a comforting and flavorful one-pot meal featuring tender chicken thighs, small pasta shells, fresh spinach, and a luscious creamy broth enriched with parmesan and sun-dried tomatoes. Perfect for a quick yet satisfying dinner that channels the essence of Tuscan-inspired home cooking. The soup balances rich creaminess with fresh, vibrant ingredients for a hearty and warming dish that’s easy to prepare and great for leftovers.
Ingredients
Scale
Chicken
- 500 g/1 lb chicken thighs, skinless boneless
- 1/2 tsp salt
- 1/2 tsp 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 and Broth
- 1/2 cup chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Carbohydrates and Dairy
- 250 g/8 oz small pasta shells (or other small pasta, rice, potato, etc.)
- 1 cup tightly packed parmesan, finely grated or pre-grated (sandy type)
- 1 cup thickened/heavy cream (milk can be substituted)
Vegetables and Add-ins
- 2 packed cups baby spinach (or chopped kale or similar)
- 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 until foamy, then place chicken in the pot. Cook the first side for 3 minutes or until lightly golden, then flip and cook the other side for 2 minutes. The inside may still be raw, which is fine as it will cook further later. Remove chicken onto a plate.
- Soup flavour base: Reduce heat to medium-low and add minced garlic, finely chopped onion, and finely sliced celery into the same pot. Cook for about 3 minutes until the onion is softened and fragrant.
- Deglaze: Increase heat to high and pour in the white wine (if using). Stir to deglaze the pot, scraping the browned bits from the bottom. Let the wine simmer until it reduces by half.
- Broth & pasta: Add chicken stock, water, salt, and pepper to the pot. Bring to a boil. Then add the small pasta shells and cook according to package instructions, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add chicken partway: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add the chopped chicken back into the pot to finish cooking along with the pasta.
- Finish soup: Once the pasta is cooked, lower the heat to low. Stir in the grated parmesan until melted and fully incorporated. Add the cornflour-water mixture, heavy cream, and chopped baby spinach. Stir for about one minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle the soup into bowls and garnish with chopped sun-dried tomato strips and a drizzle of the oil from the sun-dried tomatoes for added flavor and presentation. Serve hot and enjoy!
- Storing: To store leftovers, separate the pasta from the soup broth to prevent the pasta from bloating. Refrigerate both separately. When reheating, scoop out pasta with a slotted spoon and reheat the soup base to maintain texture.
Notes
- This is my current favorite chicken soup, combining creamy broth, juicy chicken, and fresh greens with pasta and sun-dried tomatoes for a comforting one-pot meal.
- This recipe has Tuscan vibes with sun-dried tomatoes and cream but is not an authentic Tuscan recipe, rather inspired by the flavors.
- You can substitute chicken breasts for thighs if preferred (see Note 1 in original), though thighs remain juicier.
- The wine is optional; if omitted, add an extra 1/2 cup chicken stock or water to maintain volume.
- Different small pasta types or even rice or potatoes can be used instead of pasta shells.
- Use pre-grated parmesan for convenience, but freshly grated will offer best flavor.
- Heavy cream can be substituted with milk for a lighter version, though the soup will be less rich.
- The cornflour slurry helps thicken the soup slightly for a creamy texture.
- Separating pasta when storing prevents it from becoming mushy 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
