Soups

Creamy Tuscan Chicken Soup

Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it "Tuscan" because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it's not authentic - and that's ok! It's still delicious. :)

Recipe via recipetineats.com

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!

8. 8

   Storing - Separate pasta from soup so it doesn't bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)