Tuscan Chicken Noodle Soup
This Tuscan chicken noodle soup is a creamy delight filled with tender chicken and vibrant sun-dried tomatoes. In just 40 minutes, you can make this easy Tuscan chicken soup, perfect for any busy weeknight. Enjoy this healthy chicken noodle soup recipe that's bursting with flavor and nostalgia from homemade Italian cooking!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
Ingredients
- 1 tablespoon oil from sun-dried tomatoes
- 1 onion finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried basil
- ⅛ teaspoon red chili flakes
- 5 cups low sodium chicken broth
- 2 boneless, skinless chicken breasts
- ⅓ cup sun-dried tomatoes, drained and chopped
- 1 cup Ditali pasta
- ¾ cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat and add the sun-dried tomato oil.
- Sauté the onion and celery for 3-4 minutes, until softened and translucent. Stir frequently to prevent burning.
- Add garlic, parsley, oregano, salt, basil, and red chili flakes. Cook for about 1 minute, allowing the spices to bloom and release their aromas.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze it if needed.
- Add the whole chicken breasts and sun-dried tomatoes. Bring to a gentle simmer, cover, and reduce heat to medium-low. Cook for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Carefully remove the cooked chicken and shred it using two forks. Set aside.
- Stir in the Ditali pasta and bring the soup back to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente (check package instructions for timing).
- In a small bowl, whisk together the heavy whipping cream and cornstarch. Stir this mixture into the soup, along with the shredded chicken, chopped spinach, and Parmesan cheese.
- Cook for an additional 2-3 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning, if needed.
- Serve hot, garnished with additional Parmesan if desired. Enjoy!
Notes
Ingredients and Substitutions: Chicken breasts: you can substitute boneless, skinless chicken thighs for the breasts, or omit and add in a can of rinsed white beans for a meatless meal. Ditali: Any kind of short pasta works in here. If you want to serve this soup later, I recommend cooking the pasta separately and adding it to each bowl while serving. Cream: you can swap the cream with a lighter cream or milk, it will just have a less rich flavor.