Tuscan Chicken Soup
Tuscan chicken soup gives you all the classic flavors such as the creamy, wine-based broth, sun-dried tomatoes, nutty parmesan and juicy chicken.
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Servings: 6 serving
Ingredients
- 1 pound cooked chicken, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 2 ribs celery, minced
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 5 cup chicken broth
- 1 cup pasta, dry
- 2 cup baby spinach
- 1/2 cup sun-dried tomatoes, diced
- 1 cup heavy cream
- grated parmesan to taste
- salt & pepper to taste
Instructions
- First, prep all of the ingredients. This is a quick recipe, and you won’t have time to prep when you start cooking.
- In a pot, add a little oil for cooking then add in the minced celery, diced onion and minced garlic. Cook these ingredients until the celery and onion are soft.
- Now add in the butter and allow it to melt. Toss in the flour and cook with the other ingredients.
- Next, pour in the white wine and the chicken broth. There is no need to wait for the alcohol to cook off first because you’re going to bring the pot to a boil, it’ll cook off then.
- Add in the chopped chicken. When the broth is lightly bubbling add in the pasta and stir for a minute. You do not want a full boil, just a light simmer.
- Cook the pasta for the recommended time on the box which normally falls between 10-15 minutes.
- Once the pasta is fully cooked turn off the heat but keep the pot on the stove, add in the heavy cream, spinach and sun-dried tomatoes.
- Continue to stir until everything is mixed and the spinach has withered.
- Lastly before serving, add salt and pepper for the final taste and serve with the grated parmesan cheese sprinkled across the top.
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