What to eat with Tuscan chicken soup?

Tuscan chicken soup pairs beautifully with toasted bread, garlic knots, or Parmesan crostini for a crunchy contrast. Light sides like arugula salad with a citrus dressing or roasted vegetables offer freshness and balance. If you’re planning a fuller meal, consider serving the soup as a hearty starter before a lighter main course or alongside a glass of crisp white wine for a cozy, satisfying dinner.

What are the ingredients in creamy Tuscan chicken?

Creamy Tuscan chicken soup includes boneless chicken thighs, sun-dried tomatoes, baby spinach, and small pasta shells. It’s enriched with heavy cream, Parmesan cheese, onion, garlic, celery or carrots, chicken broth, and a cornstarch slurry for thickening. This blend of ingredients creates a savory, creamy broth with both depth and brightness, thanks to the sun-dried tomatoes and greens.

What is Tuscan soup made of?

Tuscan soups traditionally focus on rustic ingredients like cannellini beans, kale, potatoes, olive oil, and stale bread. In the creamy Tuscan chicken version, those hearty roots evolve into a richer, dairy-forward base. This recipe fuses classic Tuscan-style components—such as sun-dried tomatoes and spinach—with American comfort staples like chicken, cream, and pasta for a cozy, contemporary twist.

What are common creamy chicken soup mistakes?

Common missteps include overcooking the pasta until mushy, using too much or too little cream which throws off the texture, and under-seasoning the chicken or broth, which can lead to blandness. Another issue is improper storage—if pasta sits in the broth too long, it can swell and absorb too much liquid. For best results, cook pasta separately or add it just before serving.

Creamy Tuscan Chicken Soup – Ultimate Comfort in a Bowl

Description

Creamy Tuscan Chicken Soup: rich, savory, and comforting with chicken, pasta, and sun-dried tomatoes.

Ingredients

1 lb boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 large celery stalks, thinly sliced (or substitute 2 carrots)
4 cups low-sodium chicken broth
3 cups water
1 tsp kosher salt
1/2 tsp black pepper
8 oz small pasta shells (or other small pasta)
1 cup grated Parmesan cheese
1 cup heavy cream
2 cups chopped baby spinach
1/2 cup sun-dried tomatoes, chopped
2 tsp cornstarch mixed with 2 tsp water

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Instructions

Season the chicken thighs with salt and pepper. In a large pot over medium-high heat, melt the butter. Cook chicken for 3 minutes on one side, then 2 minutes on the other side until lightly golden. Remove and set aside.
Lower the heat to medium-low. Add garlic, onion, and celery to the pot. Cook for about 3 minutes until the onion softens.
Pour in chicken broth, water, salt, and pepper. Bring to a boil.
Add the pasta and cook according to the package instructions (about 10 minutes), stirring occasionally to prevent sticking.
While pasta cooks, chop the cooked chicken into small bite-sized pieces and return it to the pot to finish cooking.
Reduce heat to low. Stir in Parmesan cheese until melted. Add the cornstarch slurry, cream, and spinach. Stir for another minute until spinach is wilted and the soup slightly thickens.
Serve hot, garnished with sun-dried tomatoes. For best texture, store pasta separately if saving leftovers.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Italian-American