Creamy Tuscan Chicken Soup
User Reviews
5.0
165 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
5
-
Calories
688 kcal
-
Course
Soup
-
Cuisine
American, Italian-American Fussion
Creamy Tuscan Chicken Soup
Report
Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it "Tuscan" because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it's not authentic - and that's ok! It's still delicious. :)
Share:
Ingredients
- 500 g/1 lb chicken thighs , skinless boneless (Note 1 for breast)
- 1/2 tsp each salt and pepper
Soup:
- 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)
Soup thickener (cornflour slurry):
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook outside of chicken - Sprinkle each side with the salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes - it's fine if the inside is still raw, it cooks more later. Remove onto a plate.
- Soup flavour base - Turn the stove down to medium low. Add garlic, onion and celery into the same pot then cook for 3 minutes or until the onion is softened.
- Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
- Broth & pasta - Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (~10 minutes), stirring every now and then so the pasta doesn't stick to the base of the pot.
- Add chicken partway - While the pasta is cooking, chop the chicken into 1.5cm / 1/2" pieces then add into the pot to finish cooking.
- Finish soup - Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.
- Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!
- Storing - Separate pasta from soup so it doesn't bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)
Notes
- Chicken - If using breast, split each in half horizontally to form 2 thin steaks. Then cook per recipe.
- Wine - Adds extra depth of flavour so you there's enough flavour using 50/50 chicken stock/water (money saving tip :) ). It's like free stock!
- For non alcoholic, either use zero-alcohol white wine or substitute half the water for more chicken stock (otherwise the broth will lack a bit of flavour).
- Pasta subs - Other small pasta like ditalini, small macaroni, rison/orzo can be used in the recipe as written, cook per packet time. Break long strand pasta into spoonable bits.
- Gluten free pasta - Make recipe as written but you might want to increase the cornflour/cornstarch slightly to thicken the soup a little because the recipe relies on the starch in gluten pasta to help thicken the soup slightly.
- Potato - cube, and reduce soup cook time (1.5 cm / 0.6" cubes cook in around 7 min). You might want to increase cornflour/cornstarch to thicken soup (same reason as GF pasta).
- Rice - White rice, use recipe as written, ~1 cup uncooked rice. Not brown rice (takes too long to cook).
- Parmesan - Store bought sandy-type parmesan melts fine in this soup. But - fridge. Not from the aisle (that ain't cheese!)
- Cream gives the soup a lovely creamy mouthfeel finish as well as making the soup white. If using milk instead, reduce water by 1/2 cup and use 1 1/2 cups full-fat milk (else soup colour not as white). This will shave 140 calories off each serving. Though I'd add a knob of butter!
- Sun dried tomato is the sprinkle for this soup that keeps things interesting! All my recipes I call "Tuscan this-and-that" has it in it. :) Nice change from the usual croutons and nuts, and adds a little punch of flavour, plus the red oil looks good!
- Storing - Pasta left in broth will bloat and soften overnight. For leftovers, just scoop out all the pasta etc using a slotted spoon and store separately from the broth, in the fridge. If making ahead intentionally, for best results: do to the end of step 5, drain soup in colander, return broth into pot. Thicken soup with parmesan and cornflour slurry, add spinach. Cool. Let pasta, chicken etc in colander cool. Store both separately. Can even freeze!
- Nutrition per serving. Shave 140 calories off by switching cream for milk, per note 4.
Nutrition Information
Show Details
Calories
688cal
(34%)
Carbohydrates
54g
(18%)
Protein
39g
(78%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
179mg
(60%)
Sodium
1253mg
(52%)
Potassium
1145mg
(33%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2342IU
(47%)
Vitamin C
10mg
(11%)
Calcium
282mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688cal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 1253mg | 52% |
| Potassium | 1145mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2342IU | 47% |
| Vitamin C | 10mg | 11% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
Other Recipes
You'll Also Love
