Description
A silky, rich Tuscan-inspired Parmesan cream soup filled with tender chicken, pasta shells, greens, and topped with sun-dried tomatoes.
Ingredients
- 500 g (1 lb) chicken thighs, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 30 g (2 tablespoons) unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stalks, finely sliced
- ½ cup chardonnay or other dry white wine (optional)
- 4 cups low-sodium chicken stock
- 3 cups water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 250 g (8 oz) small pasta shells
- 1 cup Parmesan cheese, finely grated
- 1 cup thickened/heavy cream
- 2 packed cups baby spinach, roughly chopped
- ½ cup sun-dried tomato strips, chopped
- Little oil from the sun-dried tomatoes, for drizzling
- 2 teaspoons cornflour/cornstarch
- 2 teaspoons water
Instructions
- Season and sear the chicken by patting it dry and sprinkling with salt and pepper. In a pot, melt butter over medium-high heat, add chicken, and sear until golden. Transfer to a plate.
- In the same pot, lower the heat and add onion, garlic, and celery. Cook until softened.
- Deglaze the pot with wine and let it simmer until reduced by half.
- Add chicken stock and water, season with salt and pepper, and bring to boil. Stir in pasta and simmer until cooked.
- Cut chicken into bite-sized pieces and return to pot to finish cooking with the pasta.
- Reduce heat, stir in Parmesan gradually until melted, mix slurry, and add to soup for thickening. Incorporate heavy cream.
- Add chopped greens and cook until wilted. Adjust seasoning.
- Ladle into bowls, top with sun-dried tomatoes and their oil, and serve hot.
Notes
For best results, store leftover chicken and pasta separately from the broth to prevent mushiness.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Cooking
- Cuisine: Italian