Creamy Tuscan Chicken Soup
A rich and creamy soup featuring tender chicken thighs, pasta, and vibrant vegetables in a flavorful broth.
Equipment
- large pot
Ingredients
Chicken Preparation
- 500 g chicken thighs skinless boneless
- ½ teaspoon salt
- ½ teaspoon pepper
Soup Ingredients
- 30 g unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 large celery stems finely sliced
- ½ cup chardonnay or other dry white wine, optional
- 4 cups chicken stock low sodium
- 3 cups water
- 1 teaspoon cooking salt
- ½ teaspoon black pepper
- 250 g small pasta shells or other small pasta
- 1 cup parmesan finely grated
- 1 cup thickened cream
- 2 cups baby spinach chopped
- ½ cup sun dried tomato strips chopped
Soup Thickener
- 2 teaspoon cornflour mixed with 2 teaspoon water
Instructions
Cooking Steps
- Sprinkle chicken with salt and pepper. Melt butter in a pot over medium-high heat, add chicken, and cook until golden, then remove.
- In the same pot, cook garlic, onion, and celery for 3 minutes.
- Add wine, stir, and simmer until reduced by half.
- Add chicken stock, water, salt, and pepper. Bring to a boil and add pasta, cook according to packet directions.
- Chop cooked chicken into pieces and add to the pot.
- Once pasta is cooked, reduce heat and stir in parmesan until melted, then add cornflour mixture, cream, and spinach.
- Serve in bowls and top with sun dried tomatoes.
Notes
For best flavor, use the suggested wine. Store leftovers separately to prevent pasta from bloating.
Nutrition
Serving: 1bowlCalories: 688kcalCarbohydrates: 54gProtein: 39gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 179mgSodium: 1253mgPotassium: 1145mgFiber: 4gSugar: 9gVitamin A: 2342IUVitamin C: 10mgCalcium: 282mgIron: 4mg
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