Creamy Tuscan Chicken Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
5
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Calories
688 kcal
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Course
Soup
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Cuisine
American, Italian-American Fussion
Creamy Tuscan Chicken Soup
Description
The Creamy Tuscan Chicken Soup starts by browning seasoned chicken thighs in butter, then cooking garlic, onion, and celery in the same pot to build flavor. Deglazing with dry white wine adds depth and acidity, which reduces before adding chicken stock, water, and salt and pepper. Small pasta shells cook directly in the broth, while chopped chicken pieces finish cooking in the simmering liquid. The soup is thickened with a mix of cornflour and water to slightly increase body. Finishing ingredients include finely grated Parmesan cheese, heavy cream, chopped baby spinach, and chopped sun-dried tomatoes with their oil, which impart richness, creaminess, and bursts of savory, slightly tangy flavor.
The combination of tender chicken, small pasta, and vegetables with a creamy, cheesy broth makes this soup filling and flavorful, with the spinach adding color and freshness and the sun-dried tomatoes lending complexity. It's a substantial soup that works well as a standalone meal.
The recipe includes practical tips for substitutions and storage: using chicken breast requires slicing into thin steaks for even cooking; non-alcoholic substitutes for wine; options for small pasta or gluten-free varieties; and advice on how to store leftover soup to keep pasta from over-softening by separating components. Adjustments in thickening agents and dairy options are also suggested to manage texture and calories.
Ingredients
- 500 g/1 lb chicken thighs , skinless boneless (Note 1 for breast)
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup:
- 30g / 2 tbsp butter unsalted
- 1 onion , finely chopped
- 2 garlic minced, cloves
- 2 celery finely sliced (sub 2 carrots, large stems
- 1/2 cup chardonnay or other dry white wine, optional (Note 2)
- 4 cups chicken stock low sodium, or broth
- 3 cups water
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 250g/8 oz pasta shells or other small pasta, rice, potato etc - see Note 3, small
- 1 cup (tightly packed) Parmesan Cheese finely grated or store bought pre-grated (sandy type) (Note 4
- 1 cup heavy cream Note 5 for milk sub, thickened
- 2 packed cups baby spinach , chopped kale or similar
- 1/2 cup sun-dried tomatoes chopped into 1cm pieces, plus bit of oil drizzling (Note 6, strips
Soup thickener (cornflour slurry):
- 2 tsp cornflour or 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
- When using chicken breast instead of thighs, split breasts horizontally to thin steaks for quicker cooking.
- To substitute the wine, use zero-alcohol white wine or increase chicken stock to preserve flavor.
- Small pasta like ditalini, macaroni, or orzo can be used; adjust cooking times accordingly.
- For gluten-free pasta, increase cornflour/cornstarch slightly to thicken the soup as needed.
- If using potatoes instead of pasta, cube smaller and reduce cooking time; increase thickener if desired.
- Store leftover soup by separating pasta and solids from broth to prevent soggy pasta; reheat separately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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