Easy Tuscan Chicken Soup Recipe (Print Version)
# Ingredients:
→ Chicken
01 -
500g/1 lb chicken thighs, skinless boneless
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon pepper
→ Soup Base
04 -
30g/2 tablespoons unsalted butter
05 -
1 onion, finely chopped
06 -
2 garlic cloves, minced
07 -
2 large celery stems, finely sliced
08 -
1/2 cup dry white wine (optional)
09 -
4 cups low sodium chicken stock
10 -
3 cups water
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
→ Finishing Ingredients
13 -
250g/8 oz small pasta shells
14 -
1 cup finely grated parmesan, tightly packed
15 -
1 cup heavy cream
16 -
2 packed cups baby spinach
17 -
1/2 cup sun dried tomato strips, chopped
18 -
2 teaspoons cornstarch mixed with 2 teaspoons water
# Instructions:
01 -
Season chicken with salt and pepper. Melt butter in large pot over medium-high heat. Cook chicken 3 minutes first side until light golden, 2 minutes second side. Remove to plate (it's ok if still raw inside).
02 -
Reduce heat to medium-low. Cook garlic, onion and celery for 3 minutes until softened. Turn heat to high, add wine and reduce by half.
03 -
Add stock, water, salt and pepper. Bring to boil, add pasta. Cook according to package directions (~10 minutes), stirring occasionally to prevent sticking.
04 -
While pasta cooks, chop chicken into 1.5cm/1/2" pieces and add to pot to finish cooking.
05 -
Once pasta is cooked, reduce heat to low. Stir in parmesan until melted. Add cornstarch mixture, cream and spinach. Stir until spinach wilts and soup thickens slightly.
06 -
Ladle into bowls. Top with sun dried tomato strips and a drizzle of their oil.
# Notes:
01 -
For storing, separate pasta from soup to prevent bloating
02 -
Can substitute chicken breast by splitting horizontally into thin steaks
03 -
Wine adds depth but can be replaced with extra stock
04 -
Can substitute pasta with rice, potato, or gluten-free pasta (see notes for adjustments)
05 -
For lighter version, can replace cream with milk (reduce water by 1/2 cup and use 1 1/2 cups full-fat milk)