Creamy Tuscan Chicken Soup

My (current) favorite chicken soup – utterly divine! Creamy broth, juicy chicken, pasta, swirls of spinach, and a sprinkling of sundried tomato. Easy, one‑pot, quick to make, and great for prepping ahead.
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Soup
Cuisine: Italian‑esque, Western
Servings: 5
Calories: 688 kcal
Author: Nagi

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Ingredients

• 500 g / 1 lb chicken thighs, skinless boneless (Note 1 for breast)
• ½ tsp salt, plus more as needed
• ½ tsp black pepper, plus more as needed

For the Soup

• 30 g / 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large celery stalks, finely sliced (or substitute 2 carrots)
• ½ cup (≈120 ml) dry white wine (e.g. chardonnay), optional (Note 2)
• 4 cups chicken stock or broth, low‑sodium
• 3 cups water
• 1 tsp cooking or kosher salt
• ½ tsp black pepper
• 250 g / 8 oz small pasta shells (or small pasta/rice/potato; see Note 3)
• 1 cup finely grated Parmesan, tightly packed (Note 4)
• 1 cup thickened/heavy cream (Note 5 for milk sub)
• 2 packed cups baby spinach, or chopped kale
• ½ cup sun‑dried tomato strips, chopped into ~1 cm pieces, plus a bit of oil for drizzling (Note 6)

Soup Thickener (Cornflour Slurry)

• 2 tsp cornflour (cornstarch) mixed with 2 tsp water

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Instructions

1. Prep the chicken: Season chicken thighs with ½ tsp salt and ½ tsp pepper. Sear in butter until golden. Set aside.
2. Flavor base: Sauté garlic, onion, and celery.
3. Deglaze: Add wine, reduce by half.
4. Build the soup: Add stock, water, seasoning, pasta, and chopped chicken.
5. Finish: Stir in Parmesan, cornflour slurry, cream, and spinach.
6. Serve: Ladle and top with sun-dried tomatoes and oil.

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Notes

1. Breast option: Slice thin for even cooking.
2. Wine: Skip if preferred – use more stock.
3. Pasta subs: Try orzo, ditalini, or rice.
4. Parmesan: Use fine shreds for best melt.
5. Cream swap: Whole milk works, but less rich.
6. Tomatoes: Use oil-packed strips for best finish.