Creamy Tuscan Chicken Soup

Name: Sup Ayam Tuscan Krim
Total time: 35 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 500 g /1 lb chicken thighs (, skinless boneless (Note 1 for breast)); 1/2 tsp each salt and pepper; 30 g / 2 tbsp unsalted butter; 1 onion (, finely chopped); 2 g arlic cloves (, minced); 2 large celery stems (, finely sliced (sub 2 carrots)); 1/2 cup chardonnay ( or other dry white wine, optional (Note 2)); 4 cups chicken stock/broth (, low sodium); 3 cups water; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 250 g /8 oz small pasta shells ((or other small pasta, rice, potato etc - see Note 3)); 1 cup (tightly packed) parmesan, (finely grated or store bought pre-grated (sandy type) (Note 4)); 1 cup thickened/heavy cream ((Note 5 for milk sub)); 2 packed cups baby spinach (, chopped kale or similar); 1/2 cup sun dried tomato strips (, chopped into 1cm pieces, plus bit of oil drizzling (Note 6)); 2 tsp cornflour/cornstarch mixed with 2 tsp water

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 ahea

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (70) 👁️ 12 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

500 g /1 lb chicken thighs (, skinless boneless (Note 1 for breast))
1/2 tsp each salt and pepper
30 g / 2 tbsp unsalted butter
1 onion (, finely chopped)
2 g arlic cloves (, minced)
2 large celery stems (, finely sliced (sub 2 carrots))
1/2 cup chardonnay ( or other dry white wine, optional (Note 2))
4 cups chicken stock/broth (, low sodium)
3 cups water
1 tsp cooking/kosher salt
1/2 tsp black pepper
250 g /8 oz small pasta shells ((or other small pasta, rice, potato etc - see Note 3))
1 cup (tightly packed) parmesan, (finely grated or store bought pre-grated (sandy type) (Note 4))
1 cup thickened/heavy cream ((Note 5 for milk sub))
2 packed cups baby spinach (, chopped kale or similar)
1/2 cup sun dried tomato strips (, chopped into 1cm pieces, plus bit of oil drizzling (Note 6))
2 tsp cornflour/cornstarch mixed with 2 tsp water

Steps

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.
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.
Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
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.
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.
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.
Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!
Storing - Separate pasta from soup so it doesn't bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)