Try this Creamy Tuscan Chicken Soup with Sundried Tomatoes this winter.
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See how to put this soup together with @monika_in_oz
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Ingredients
- 500g chicken thighs
- 1/2 tsp salt and pepper sweet paprika
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 large celery stems, cut in tiny cubes
- 4 cups chicken stock
- 3 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 250g small pasta shells
- 1 cup grated parmesan
- 1 cup thickened cream
- 2 packed cups baby spinach
- 1/2 cup sun dried tomato strips
Method
- Brown the chicken: Sprinkle each side with the salt, pepper and sweet paprika. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden on each side. Remove from the pot onto and finish cooking the chicken in a preheated oven (approx. 20 minutes at 180C) until cooked through.
- On medium low heat add garlic, onion and celery into the same pot then cook until the onion is softened.
- Turn up to high, add stock, stir, and let it simmer for 5 minutes.
- Add water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions, stirring occasionally.
- Once the pasta is cooked, reduce heat to low. Stir in parmesan, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.
- To serve – place a piece of chicken into a bowl, add soup with pasta. Garnish with sun dried tomato strips and a bit of olive oil. Enjoy!
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