Creamy Tuscan Chicken Soup (Print)
Hearty chicken, vegetables, and creamy broth create a warming, flavorful dish ideal for cozy dinners.
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon olive oil
02 -
680 grams boneless, skinless chicken breasts or thighs, diced into 2.5 cm pieces
03 -
2 teaspoons Italian seasoning, divided use
04 -
Salt and freshly ground black pepper, to taste
05 -
80 grams diced carrots
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80 grams diced celery
07 -
80 grams diced onions
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40 grams diced sundried tomatoes
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3 garlic cloves, minced
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30 grams plain flour
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2 tablespoons tomato paste (optional)
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1.5–2 litres chicken broth
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170 grams Italian small shell pasta (conchiglie)
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240 millilitres heavy whipping cream
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50–100 grams grated Parmigiano Reggiano cheese
16 -
600–720 grams fresh spinach
# Steps:
01 -
Heat olive oil in a cast iron Dutch oven over medium-high heat. Add diced chicken along with 1 teaspoon Italian seasoning, salt, and pepper. Cook until golden on all sides, about 4–5 minutes. Remove chicken and set aside if not using rotisserie or pre-cooked chicken.
02 -
In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until vegetables are softened and translucent, about 3–4 minutes.
03 -
Sprinkle flour over the vegetables and stir to fully incorporate, adding a bit at a time to minimize lumps. If using, add tomato paste and stir well.
04 -
Gradually pour in chicken broth while stirring and scraping the bottom to deglaze the pot. Ensure mixture is smooth with no flour lumps.
05 -
Bring the mixture to a boil. Add pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for 20 minutes until chicken is fully cooked and pasta is al dente. Alternatively, boil pasta separately and stir in before serving.
06 -
Uncover the pot and add heavy cream, fresh spinach, and grated Parmigiano Reggiano. Stir until spinach wilts and cheese melts, simmering for an additional 5 minutes. Taste and adjust seasoning as needed.
# Notes:
01 -
For best texture, begin with the lower amount of broth. Thin the soup later if a lighter consistency is desired by gradually adding more broth.
02 -
If substituting rotisserie or pre-cooked chicken, add it at the final stage and heat through briefly to retain moisture.
03 -
To avoid mushy pasta, consider boiling pasta separately and adding it just before serving.
04 -
Flour provides body and thickens the base. To adjust thickness, you may alter flour quantity or replace with a suitable alternative like softened cream cheese.
05 -
Heavy cream produces the richest result; you may substitute with half and half, milk, or coconut milk, though the texture will be less creamy.
06 -
Leftover soup may thicken upon storage. Add a splash of broth or water when reheating to restore desired consistency.