Creamy Tuscan Chicken Soup

why make this recipe

Creamy Tuscan Chicken Soup is the perfect dish for any occasion. It’s comforting, flavorful, and packed with goodness. The combination of tender chicken, tasty vegetables, and rich cream makes it a hit with family and friends. Plus, it’s easy to prepare, making it ideal for busy weeknights or weekend gatherings.

how to make Creamy Tuscan Chicken Soup

Ingredients:

500 g/1 lb chicken thighs, skinless boneless (Note 1 for breast)
1/2 tsp each salt and pepper
30g / 2 tbsp unsalted butter
1 onion, finely chopped
2 garlic cloves, minced
2 large celery stems, finely sliced (sub 2 carrots)
1/2 cup chardonnay (or other dry white wine, optional (Note 2))
4 cups chicken stock/broth, low sodium
3 cups water
1 tsp cooking/kosher salt
1/2 tsp black pepper
250g/8 oz small pasta shells (or other small pasta, rice, potato etc – see Note 3)
1 cup (tightly packed) parmesan, finely grated or store bought pre-grated (sandy type) (Note 4)
1 cup thickened/heavy cream (Note 5 for milk sub)
2 packed cups baby spinach, chopped kale or similar
1/2 cup sun dried tomato strips, chopped into 1cm pieces, plus bit of oil drizzling (Note 6)
2 tsp cornflour/cornstarch mixed with 2 tsp water

Directions:

Start by cooking the chicken. Sprinkle each side with salt and pepper. Melt the butter in a large pot over medium-high heat. Once it’s foamy, add the chicken and cook the first side for about 3 minutes or until light golden, then cook the other side for 2 minutes. It’s okay if the inside is still raw; it will finish cooking later. Remove the chicken to a plate.
Next, make the soup flavor base. Lower the heat to medium-low. Add the garlic, onion, and celery into the same pot and cook for about 3 minutes or until the onion has softened.
Now, deglaze the pot. Turn the heat up to high, add the wine, and stir. Let it simmer until the wine reduces by half.
Add the broth and pasta. Pour in the stock/broth and water, then sprinkle in salt and pepper. Bring it to a boil and add the pasta. Cook for the time stated on the pasta package (around 10 minutes), stirring occasionally.
While the pasta cooks, chop the chicken into 1.5cm / 1/2" pieces and add it back into the pot to finish cooking.
Finish the soup. Once the pasta is done, lower the heat to low. Stir in the parmesan until it melts. Then, add the cornflour-water mixture, cream, and spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
Serve! Ladle the soup into bowls and top with sun-dried tomato strips. A drizzle of oil on top adds a nice touch.
Store any leftovers by separating the pasta from the soup to prevent it from getting soggy. Refrigerate both.

how to serve Creamy Tuscan Chicken Soup

Serve Creamy Tuscan Chicken Soup warm in bowls. You can add extra sun-dried tomatoes or fresh herbs on top for a beautiful touch. It’s great with crusty bread on the side for dipping.

how to store Creamy Tuscan Chicken Soup

To store leftovers, keep the pasta separate from the soup. This prevents the pasta from becoming bloated. Store both in the refrigerator in airtight containers. When you want to reheat it, just scoop out the soup and pasta you need.

tips to make Creamy Tuscan Chicken Soup

Use chicken thighs for more flavor, but chicken breasts are also fine.
If you don’t have white wine, you can skip it or use a splash of lemon juice for acidity.
Experiment with different greens like kale or chard if you like.

variation

You can add other vegetables like carrots or zucchini for more texture and flavor. If you’re not a fan of pasta, rice or even potatoes work great in this soup.

FAQs

Can I freeze Creamy Tuscan Chicken Soup?
- Yes, but it’s best to freeze the soup without the pasta. Add fresh pasta after reheating.
Can I use other types of meat?
- Certainly! You can replace the chicken with turkey or even diced sausage.
Is it possible to make this soup dairy-free?
- Yes, use coconut milk or nut-based cream substitutes for the heavy cream and skip the cheese.