Christina’s Recipes

Creamy Tuscan Chicken Soup

Name: Creamy Tuscan Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
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

5 servings

portions

15 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

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)

Nutrition

Taille de Portion

Calories

688 kcal

Lipides Totaux

34 g

Lipides Saturés

19 g

Lipides Insaturés

12 g

Acides Gras Trans

0.2 g

Cholestérol

179 mg

Sodium

1253 mg

Glucides Totaux

54 g

Fibres Diététiques

4 g

Sucres Totaux

9 g

Protéines

39 g