What kind of chicken is best for making Creamy Tuscan Chicken Soup?

Chicken thighs are ideal for Creamy Tuscan Chicken Soup because they stay juicy and tender during cooking, adding rich flavor to the dish. They cook evenly without needing to be chopped into smaller pieces. However, if you prefer chicken breast, slice it thinly to ensure it sears quickly and remains tender. Both options work well depending on your preference.

Can I use a different type of pasta instead of small shells in this soup?

Yes, you can substitute small shell pasta with other small shapes like orzo, ditalini, risoni, or small macaroni. If you prefer longer pasta, break it into smaller pieces to fit the soup. Gluten-free pasta is also an option, though you may need to adjust the amount of thickener like cornflour to maintain the soup’s creamy texture.

How can I make the broth creamy without using wine?

To keep the broth creamy without wine, replace it with additional chicken stock or a zero-alcohol white wine alternative. The creaminess comes from a mix of cream, parmesan cheese, and a cornflour slurry that thickens the broth. These ingredients combine to provide a rich, flavorful base without the need for alcohol.

What are good alternatives to sun-dried tomatoes as a garnish for this soup?

While sun-dried tomatoes add a vibrant flavor and color contrast, you can omit them or substitute with roasted red peppers or chopped roasted tomatoes for a similar effect. Fresh herbs like basil or parsley can also brighten up the soup if you prefer a milder garnish.

How should I store leftovers of Creamy Tuscan Chicken Soup to keep it fresh?

Since pasta absorbs liquid and softens over time, it’s best to store leftover pasta separately from the broth and chicken. Use a slotted spoon to remove the pasta and refrigerate all components in airtight containers. Stored this way, the soup stays fresh for 3 to 4 days. Reheat the broth and then add the pasta and chicken to avoid sogginess.

Creamy Tuscan Chicken Soup Recipe With Spinach And Tomatoes

Name: Creamy Tuscan Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g / 1 lb skinless, boneless chicken thighs (breast can be used, sliced thin); 1/2 tsp salt and 1/2 tsp pepper for seasoning chicken; 30 g / 2 tbsp unsalted butter; 1 finely chopped onion; 2 minced garlic cloves; 2 large celery stems, finely sliced (can substitute with diced zucchini, corn, or carrots); 1/2 cup dry white wine (optional; substitute with extra chicken stock or water if avoiding alcohol); 4 cups low sodium chicken stock or broth; 3 cups water; 1 tsp cooking or kosher salt; 1/2 tsp black pepper; 250 g / 8 oz small pasta shells or other small pasta like ditalini, small macaroni, risoni/orzo (alternatives: rice, cubed potatoes; adjust cooking time accordingly); 1 cup tightly packed finely grated parmesan cheese (store-bought pre-grated type works well); 1 cup heavy cream or thickened cream (milk may be substituted, reducing water by 1/2 cup and adding a knob of butter for richness); 2 packed cups baby spinach (can substitute chopped kale or similar greens); 1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus some oil from the jar for drizzling; 2 tsp cornflour or cornstarch mixed with 2 tsp water for thickening the soup

Ingredients

Scale

500 g / 1 lb skinless, boneless chicken thighs (breast can be used, sliced thin)

1/2 tsp salt and 1/2 tsp pepper for seasoning chicken

30 g / 2 tbsp unsalted butter

1 finely chopped onion

2 minced garlic cloves

2 large celery stems, finely sliced (can substitute with diced zucchini, corn, or carrots)

1/2 cup dry white wine (optional; substitute with extra chicken stock or water if avoiding alcohol)

4 cups low sodium chicken stock or broth

3 cups water

1 tsp cooking or kosher salt

1/2 tsp black pepper

250 g / 8 oz small pasta shells or other small pasta like ditalini, small macaroni, risoni/orzo (alternatives: rice, cubed potatoes; adjust cooking time accordingly)

1 cup tightly packed finely grated parmesan cheese (store-bought pre-grated type works well)

1 cup heavy cream or thickened cream (milk may be substituted, reducing water by 1/2 cup and adding a knob of butter for richness)

2 packed cups baby spinach (can substitute chopped kale or similar greens)

1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus some oil from the jar for drizzling

2 tsp cornflour or cornstarch mixed with 2 tsp water for thickening the soup

Cook Mode Prevent your screen from going dark

Instructions

1-Getting started with creamy Tuscan chicken soup is simple and fun, beginning with prepping your ingredients. First, season 500 g of chicken thighs with 1/2 tsp salt and 1/2 tsp pepper, then melt 30 g of butter in a large pot. This step sets the foundation for the soup’s rich flavors.

2-Heat the pot over medium-high and sear the chicken for 3 minutes per side until golden, then set it aside. Lower the heat and add the onion, garlic, and celery, cooking for 3 minutes until soft. This builds a flavorful base for your creamy Tuscan chicken soup.

3-Next, crank up the heat and add the wine if you’re using it, simmering until it’s reduced by half to deglaze the pot. Pour in the chicken stock, water, salt, and pepper, then bring it to a boil. Add the pasta and cook as directed, stirring to keep it from sticking that’s about 10 minutes for most types.

4-While the pasta cooks, chop the chicken and add it back halfway through. Once everything is done, stir in the parmesan until it melts, then mix in the cornstarch slurry, cream, and spinach until the soup thickens and the greens wilt. Finally, serve it up with sun-dried tomatoes on top for a burst of flavor.

Notes

🍗 Use chicken thighs for juicier soup or chicken breast for a leaner option.
🍝 Small pasta shapes best; substitute rice or potatoes with adjusted cooking times.
✨ Cornflour slurry thickens soup with fewer calories and creates a shiny broth.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Searing, simmering
Cuisine: Tuscan

Nutrition

Serving Size: 1 serving
Calories: 688
Sugar: 9 g
Sodium: 1253 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 179 mg