Description
This Creamy Tuscan Chicken Soup is rich, hearty, and packed with flavor. Tender bites of chicken thighs, baby spinach, sun-dried tomatoes, and shell pasta are simmered in a creamy parmesan broth with a splash of white wine. It’s the perfect cozy dinner for any night of the week, all made in one pot!
Ingredients
For the Chicken
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500 g (1 lb) boneless, skinless chicken thighs
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1/2 tsp salt
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1/2 tsp black pepper
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2 tbsp unsalted butter
For the Soup Base
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1 onion, finely chopped
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2 garlic cloves, minced
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2 large celery stalks, finely sliced (or use carrots)
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1/2 cup dry white wine (optional)
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4 cups low-sodium chicken broth
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3 cups water
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1 tsp kosher salt
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1/2 tsp black pepper
Add-ins
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250 g (8 oz) small pasta shells (or other small pasta)
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1 cup grated parmesan cheese
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1 cup heavy cream
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2 cups baby spinach, packed
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1/2 cup sun-dried tomatoes, chopped into 1cm pieces, plus a drizzle of oil
Soup Thickener
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2 tsp cornstarch
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2 tsp water
Instructions
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Sear the Chicken
Season chicken thighs with salt and pepper. In a large pot over medium-high heat, melt butter. Sear chicken for 3 minutes on the first side, then 2 minutes on the other. Remove and set aside. -
Build the Soup Base
Lower heat to medium. In the same pot, sauté onion, garlic, and celery until softened, about 3 minutes. -
Deglaze
Turn heat to high. Add wine, stir, and let reduce by half, about 2 minutes. -
Add Broth and Pasta
Add chicken broth, water, salt, and pepper. Bring to a boil, then add pasta. Cook according to package directions, stirring occasionally. -
Add Chicken
While pasta cooks, dice the seared chicken. Add it back to the pot and let it finish cooking with the pasta. -
Finish the Soup
Lower heat to low. Stir in parmesan cheese until melted. Add cornstarch slurry, cream, and spinach. Stir until soup thickens and spinach wilts.
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Serve
Ladle soup into bowls and top with chopped sun-dried tomatoes and a drizzle of their oil. Serve hot and enjoy!
Notes
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For extra richness, use a splash of white wine or substitute with more broth.
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To make it lighter, sub heavy cream with whole milk and reduce water by ½ cup.
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Pasta will continue to absorb liquid. Store it separately from the broth for leftovers.
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Additions like kale, orzo, or even potatoes work great as substitutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 520kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg