Creamy Tuscan Chicken Soup

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Season both sides of the chicken thighs with the salt and pepper.
2. Melt the butter in a large pot over medium-high heat. When it foams, add the chicken and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes. The inside may still be raw. Remove the chicken to a plate.
3. Lower the heat to medium-low. Add the garlic, onion and celery to the same pot and cook for 3 minutes, until the onion is softened.
4. Turn the heat to high, add the wine and stir, then simmer until the wine has reduced by half.
5. Add the stock, water, salt and pepper and bring to a boil. Add the pasta and cook for the time on the packet (about 10 minutes), stirring now and then so it does not stick to the bottom.
6. While the pasta cooks, cut the chicken into 1.5 cm (1/2 inch) pieces and add them to the pot to finish cooking.
7. When the pasta is cooked, turn the heat to low. Stir in the parmesan until melted, then stir in the cornflour mixture, cream and spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
8. Ladle into bowls and top with the sun-dried tomato strips, with a little oil drizzled over if you like.
9. To store, remove the pasta from the soup and refrigerate both separately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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GarlicOnionCheeseCreamParmesan cheeseHeavy creamCeleryChicken thigh