Introduction
If you’re looking for a comforting and flavorful dish that combines the heartiness of chicken with the delightful texture of pasta, this creamy chicken soup recipe is perfect for you. Packed with nutritious vegetables, aromatic herbs, and a splash of white wine, it brings warmth to any meal. The addition of sun-dried tomatoes and baby spinach gives this dish an extra burst of flavor and color, making it an instant family favorite.
Detailed Ingredients with measures
– 500 g (1 lb) skinless, boneless chicken thighs
– 1/2 teaspoon each of salt and pepper
– 30 g (2 tablespoons) unsalted butter
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 2 large celery stems, finely sliced (or substitute with 2 carrots)
– 1/2 cup dry white wine (optional)
– 4 cups low-sodium chicken stock/broth
– 3 cups water
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 250 g (8 oz) small pasta shells (or other small pasta)
– 1 cup finely grated Parmesan cheese
– 1 cup heavy cream
– 2 packed cups baby spinach
– 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, plus a bit of oil for drizzling
– 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4–6
This hearty chicken soup is sure to be a hit with its rich flavors and comforting ingredients. Perfect for a chilly day or any time you crave something warm and satisfying, it’s easy to make and deliciously rewarding. Enjoy your meal!
Detailed Directions and Instructions
Prepare the Chicken:
– Season the chicken thighs with 1/2 teaspoon each of salt and pepper.
– In a large pot over medium-high heat, melt 30 g of unsalted butter.
– Add the chicken thighs and cook for about 3 minutes on the first side until lightly golden, then flip and cook for another 2 minutes. The chicken doesn’t need to be fully cooked at this stage.
– Remove the chicken from the pot and set aside.
Sauté Vegetables:
– Reduce the heat to medium-low.
– In the same pot, add the finely chopped onion, minced garlic, and sliced celery.
– Cook for approximately 3 minutes until the onion becomes translucent.
Deglaze and Build the Broth:
– Increase the heat to high and pour in 1/2 cup of dry white wine (if using).
– Let it simmer until the wine reduces by half.
– Add 4 cups of low-sodium chicken stock, 3 cups of water, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
– Bring the mixture to a boil.
Cook the Pasta and Chicken:
– Once boiling, add 250 g of small pasta shells.
– Cook according to the pasta package instructions, typically around 10 minutes.
– While the pasta is cooking, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces.
– Add the chopped chicken to the pot halfway through the pasta’s cooking time.
Thicken and Finish the Soup:
– Once the pasta is cooked, reduce the heat to low.
– Stir in 1 cup of finely grated Parmesan cheese until melted.
– Add the cornstarch-water mixture to the soup, stirring continuously to thicken.
– Pour in 1 cup of heavy cream and add 2 packed cups of baby spinach.
– Stir until the spinach wilts and the soup thickens slightly.
Serve:
– Ladle the soup into bowls.
– Top each serving with chopped sun-dried tomato strips and drizzle a bit of the sun-dried tomato oil over the top.
– Optionally, sprinkle additional Parmesan cheese before serving.
Notes
Chicken Thighs:
– Skinless, boneless chicken thighs are recommended for their tenderness and flavor.
Vegetable Substitutions:
– Celery can be substituted with carrots based on personal preference.
Wine Usage:
– The dry white wine is optional; omit it for a non-alcoholic version.
Pasta Alternatives:
– Small pasta shells can be replaced with any small pasta like orzo or ditalini.
Thickening the Soup:
– Ensure to stir the cornstarch-water mixture well into the soup for even thickening.
Storage:
– Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.
Cook techniques
Preparing Chicken Thighs
Season skinless, boneless chicken thighs with salt and pepper before cooking them in a heated pot with melted butter to achieve a lightly golden color.
Sautéing Vegetables
Cook finely chopped onion, minced garlic, and sliced celery over medium-low heat until the onion becomes translucent, which typically takes about 3 minutes, enhancing the flavor base of the dish.
Deglazing the Pot
Pour in dry white wine to deglaze the pot on high heat, allowing it to simmer until reduced by half, which adds depth to the broth by incorporating the fond from the pot.
Cooking Pasta
Add small pasta shells to boiling broth and adhere to the package instructions regarding cooking time. This allows the pasta to absorb the flavors of the broth.
Thickening the Soup
Incorporate a cornstarch-water mixture into the soup while stirring, which helps to achieve a thicker consistency, creating a more substantial soup.
Incorporating Cream and Spinach
Lower the heat and blend in heavy cream and baby spinach at the end of cooking to maintain the spinach’s vibrancy and enhance the creaminess of the soup.
Serving the Soup
Ladle soup into bowls, then top with chopped sun-dried tomatoes and drizzle with their oil for added flavor and presentation, and optionally sprinkle with extra Parmesan cheese.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for chicken thighs, but they may require different cooking times.
What can I use in place of dry white wine?
If you prefer not to use wine, you can substitute it with additional chicken stock or water with a splash of vinegar for acidity.
How do I make this soup gluten-free?
To make the soup gluten-free, use gluten-free pasta and ensure the chicken broth is labeled gluten-free.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like carrots, peas, or zucchini to enhance the nutritional content and flavor.
How long can I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Is there a dairy-free alternative for the heavy cream?
Yes, you can substitute heavy cream with coconut milk or a blend of almond milk and cashew cream for a dairy-free version.
Conclusion
The chicken and pasta soup crafted from these ingredients offers a delightful combination of flavors and textures. The creamy broth, along with the hints of sun-dried tomatoes and Parmesan cheese, creates a comforting dish perfect for any occasion. This recipe not only satisfies but also allows for versatility depending on personal preferences or ingredient availability.
More recipes suggestions and combination
Vegetable Variation
Incorporate diced carrots, peas, or bell peppers for added color and nutrition. This enhances the vegetable profile while maintaining the essence of the soup.
Herb Infusion
Add freshly chopped herbs such as basil, thyme, or parsley just before serving to bring freshness and depth of flavor to the soup.
Protein Alternatives
Substitute chicken thighs with diced turkey breast, firm tofu, or chickpeas for a different protein source, catering to various dietary needs.
Spicy Kick
Introduce red pepper flakes or a drizzle of sriracha to the soup for those who enjoy some heat, elevating the overall flavor experience.
Cheesy Twist
Mix in other cheeses like Gouda or mozzarella along with the Parmesan for a unique cheesy flavor profile and an even creamier texture.
Grain Substitution
Replace the pasta with quinoa, barley, or small rice for a different grain-based texture that complements the soup’s hearty nature.
