Creamy Tuscan Chicken Soup Recipe

If you’re craving a soup that’s cozy, comforting, and bursting with flavor, you’ve got to try this Creamy Tuscan Chicken Soup Recipe. It’s got tender chicken, delicate pasta, rich cream, and that perfect hint of sun-dried tomato that just takes it up a notch. Trust me, once you make this, it’ll become your go-to soup for chilly nights or anytime you want a bowl of warm goodness.

this Recipe

Ingredients You’ll Need

Each ingredient in this Creamy Tuscan Chicken Soup Recipe plays a vital role—from juicy chicken thighs to creamy Parmesan, and that splash of Chardonnay that deepens the flavor. Let me walk you through the essentials so you’re set to make it perfectly.

• Chicken thighs: I prefer skinless and boneless—it stays juicy and cooks quickly. You can swap for breast but thighs give more flavor.
• Salt and pepper: Basic but essential for seasoning your chicken and soup perfectly.
• Unsalted butter: Adds richness without extra salt—trust me, it makes a difference.
• Onion: Finely chopped so it melds beautifully into the broth.
• Garlic cloves: Minced for that mellow garlic aroma that warms the soup up.
• Celery stems: I love the crunch and subtle earthiness; you could substitute with carrots for sweetness.
• Chardonnay (optional): A dry white wine adds a lovely tang when you deglaze—skip it if you prefer, but it’s worth a try!
• Chicken stock/broth: Low sodium so you control the saltiness of your soup.
• Water: Balances the broth to get just the right soup consistency.
• Small pasta shells: Perfect size for spoonfuls of soup; you can experiment with rice or potatoes if you like.
• Parmesan cheese: I usually use finely grated, sandy-style Parmesan—it melts superbly.
• Heavy cream: Brings that luscious, creamy texture we all crave. You could swap for milk, but cream is best for richness.
• Baby spinach: Adds color, nutrition, and a slight earthy note that pairs perfectly here.
• Sun dried tomato strips: Chopped finely, they add a burst of sweetness and a fabulous garnish with a drizzle of their oil.
• Cornflour/cornstarch: Mixed with water to thicken the soup just right without turning it gloopy.

Variations

What I love about this Creamy Tuscan Chicken Soup Recipe is how easy it is to make your own. Feel free to tweak it depending on what’s in your fridge or your dietary needs.

• Using chicken breast: When I’m short on time, I use chicken breast instead of thighs—it cooks slightly faster and still keeps the soup tender.
• Vegetarian version: Swap out chicken for mushrooms and vegetable stock for a hearty twist I tried that amazed even meat lovers.
• Wine-free: No Chardonnay? No worries. Simply skip the wine and deglaze with extra broth. The flavor is still fantastic.
• Gluten-free option: Use gluten-free pasta or substitute pasta with diced potatoes or rice for a gluten-free hearty meal.

How to Make Creamy Tuscan Chicken Soup Recipe

Step 1: Sear the Chicken to Juicy Perfection

Start by seasoning your chicken thighs generously with salt and pepper. Melt butter in a large pot over medium-high heat and once it’s foaming, add the chicken. Sear one side for about 3 minutes until it’s golden and then flip for another 2 minutes. Don’t worry if the inside isn’t fully cooked here—that will happen later. Remove the chicken and set it aside. This step locks in those juicy flavors and gives your soup a delicious meaty base.

Step 2: Build the Flavor Base

Turn your heat down to medium-low and toss in the garlic, chopped onion, and celery. Let them cook gently for about 3 minutes until the onion softens and the kitchen smells incredible. This step adds a savory depth you’ll notice in every bite.

Step 3: Deglaze the Pan with Wine

Crank the heat back to high and pour in your Chardonnay or dry white wine. Give it a good stir to loosen all those browned bits stuck to the bottom—that’s pure flavor gold right there! Let the wine simmer until it’s reduced by half. It’s a small step but makes a big difference in taste.

Step 4: Add Broth, Water, and Pasta

Pour in the chicken stock, water, then add salt and pepper to season. Bring the mixture to a boil and stir in your pasta shells. Make sure to stir occasionally so the pasta doesn’t stick to the bottom. Cook it according to the package’s timing—usually about 10 minutes.

Step 5: Chop and Simmer the Chicken

While the pasta cooks, chop your seared chicken into bite-sized pieces. Add them back into the pot to finish cooking through alongside the pasta. This keeps the chicken juicy and evenly distributed in every spoonful.

Step 6: Finish the Soup with Cream and Spinach

Once your pasta is tender, lower the heat to a gentle simmer. Stir in the Parmesan cheese until it melts into the broth, then whisk in the cornflour-water mixture to lightly thicken the soup. Finally, add the cream and torn spinach leaves. Stir for about a minute until the spinach wilts and the soup has that perfect creamy consistency. It’s magic, really.

Step 7: Serve and Garnish

Ladle your beautiful soup into bowls and top with those chopped sun-dried tomato strips, drizzled lightly with their flavorful oil. I love how this splash of color and tangy sweetness finishes the dish—it’s the cherry on top!

How to Serve Creamy Tuscan Chicken Soup Recipe

Garnishes

I honestly can’t get enough of sprinkling chopped sun-dried tomatoes with a drizzle of their oil on top—it adds a gorgeous pop of color and tang. Sometimes I toss in a little extra fresh cracked black pepper or a sprinkle of fresh basil when I want a fresh herbal note.

Side Dishes

This soup pairs beautifully with crusty rustic bread—straight from the bakery if you can get it—or a warm garlic bread to soak up every last drop. A simple green salad with a lemon vinaigrette also balances the richness nicely.

Creative Ways to Present

For special occasions, I love serving this soup in little bread bowls—cut out from sourdough round loaves. It makes for a stunning presentation and adds an edible container to the meal! Also, a sprinkle of microgreens or a dollop of crème fraîche can elevate it if you’re entertaining.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store leftovers by separating the pasta from the broth. I place them in airtight containers in the fridge. This way, the pasta stays firm and doesn’t swell, and your creamy soup retains its perfect texture.

Freezing

If you want to freeze this Creamy Tuscan Chicken Soup Recipe, I recommend freezing it without the pasta first. Add fresh pasta when you thaw and reheat. I’ve had great results keeping it creamy and flavorful this way.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally. If it’s too thick, add a splash of water or broth to loosen it. Stir in the separated pasta last so it warms through but doesn’t overcook.

FAQs

Final Thoughts

Honestly, this Creamy Tuscan Chicken Soup Recipe holds a special place in my heart. It’s that perfect balance of rich and fresh, comforting yet bright, and so easy to make that I have it on repeat during cooler months. I hope you enjoy making (and eating!) it as much as I do—it’s the kind of recipe that feels like a warm hug in a bowl. Give it a try and watch it become a family favorite in your kitchen too!

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