Sauté the onion, garlic and celery in the same pot using the residual butter.īroth & pasta – Deglaze the pot by simmering the white wine rapidly until reduced by half. Don’t worry about raw bits, they will cook through quickly once added back into the hot soup broth. As noted above, cooking our own chicken gets us on the path to a more delicious soup!Ĭhop the chicken once it’s cool enough to handle. It doesn’t matter if it’s not cooked all the way through because after we chop it, it gets added back into the soup. Sear the chicken in the butter, just to get some colour on the surface. Because colour on the chicken = tastier chicken, and the soup broth gets extra (free!) flavour from the golden bits left in the pot from searing the chicken. Searing our own chicken makes this soup tastier than just adding pre-cooked chicken into the soup broth. The sandy-type, from the fridge (not aisle please! If it ain’t in the fridge, it ain’t real cheese! □ ) Normally I recommend shredding your own but I used store-bought pre-shredded for convenience here and it melted fine in the hot soup (unlike in cheesy sauces). To get a nice finish, I’d add a knob of butter! You can opt to use milk instead, but reduce water by 1/2 cup and use 1 1/2 cups milk (else soup colour not as white). □ It’s like free stock! Doesn’t make the broth taste winey, because we cook out the alcohol, just leaving behind lovely savoury flavour.Ĭan’t consume alcohol? Switch half the water for more chicken stock/broth.Ĭream – Gives the soup a lovely creamy mouthfeel finish as well as making the soup white. Wine – Just 1/2 a cup, adds extra depth of flavour so you there’s enough flavour using half stock, half water, rather than 2 litres / quarts of water. Also, cornflour makes the soup nice and shiny, which I like in this soup (flour makes broths dull). With cornflour, you just mix with a bit of water then stir it into the soup right at the end. Using flour, I would’ve needed an extra 30g/2 tbsp of butter to stir the flour into at the beginning to make a roux. I opted to use this over flour for calorie control reasons. Think: diced zucchini, corn, carrots.īutter – The cooking fat of choice, because it’s got more flavour than oil.Ī splash of white wine, good handful of parmesan and finishing with cream gives the Tuscan soup broth great flavour!Ĭornflour/cornstarch – This is what is used to thicken the soup. Substitute with other cook-able vegetables. Plus, celery is a classic flavour base for many savoury things. I like it because the colour sort of blends into the soup, keeping it lovely and white so the bright red sun dried tomato and swirls of spinach stand out. □ Little chewy pops of concentrated savoury tomato flavour with swirls of the red oil from the sun dried tomato jar.Ĭelery – Vegetable of choice here. Sun dried tomato – This is the garnish for this soup! Instead of using croutons, nuts etc. Broken spaghetti or other long pasta will also work – break into 4cm / 1.5″ pieces. Anything small enough to be easy to scoop up with a spoon that cooks in around 10 minutes. Think – ditalini, small macaroni, risoni/orzo (you’ve got half the packet left from last weeks’ salad, right!?). If using chicken breast, slice horizontally into thin steaks to sear. Here are the things that are bobbing about in the creamy soup broth:Ĭhicken – I prefer thigh because it’s juicier, has better flavour and is thin enough to cook whole, so no raw meat chopping called for. All the star players are present – sun dried tomato, spinach, chicken, pasta, cream, cheese! Things in the soup Those of you who have made the Tuscan Chicken Pasta Bake will recognise most of these ingredients. Ingredients in Creamy Tuscan Chicken Soup I hope you fall in love with this soup as much as I have! A faster, soup version of the pasta bake. This Tuscan Soup was born from similar ingredients. Worth it, but sadly, time is not always on my side. Because that big bubbling pasta bake does require a semi-modest commitment of time to make. In all honesty, I was gazing longingly at my Tuscan Chicken Pasta Bake from my cookbook, trying to muster up the energy to make it. Just in case my photos and writing doesn’t do the job well enough to convince you that you really need to try this creamy chicken soup!!! To me, it has Tuscan vibes, so I gave it a cute name with the hopes to pique your interest. Let me just say upfront – I call this Tuscan but there’s nothing authentically Tuscan about it (as far as I know). Except – sweater weather food! Creamy Tuscan Chicken Soup My current favourite chicken soup! Creamy broth, juicy little bits of chicken, pasta shells and swirls of spinach with a sprinkle of sun dried tomato I use in place of croutons.
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