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This smooth and soothing Tuscan-inspired chicken bowl is my go-to when anyone at home needs a pick-me-up. It’s the coziest twist full of Parmigiano and pops of tangy sun-dried tomato. The broth is creamy but not too heavy, loaded up with chunks of chicken and bright veggies so every spoonful's hearty.
On one drizzly Sunday, I whipped this up to cheer everyone up. Not a single drop was left—especially with some piping hot bread to dunk.
Cozy Ingredients
- Fresh spinach: throw in a handful at the end for color and nutrition Baby spinach is a winner here
- Parmigiano Reggiano cheese: a generous grating gives the broth a nutty twist Use decent Parmesan if you can’t get the real deal
- Heavy whipping cream: a splash at the finish makes everything lush Local cream is top if you spot it
- Italian small pasta shells: these little shapes make it heartier Go for bronze-cut—they hang onto the broth
- Chicken broth: builds the backbone of flavor Go homemade if you’ve got time, or grab a tasty low-sodium carton
- Tomato paste (optional): stirs in deeper flavor and richer color Double concentrate is the secret for big taste
- Plain flour: stirs in to thicken the soup—unbleached all-purpose is spot on
- Garlic: a few fresh cloves add a sweet bite Always better than jarred
- Sun-dried tomatoes: try the kind that’s soft and chewy—they melt beautifully and add sweet zing
- Onions: mellow yellow or sweet onions work nicely for the base
- Celery: chop crisp stalks, leafy tops and all, for a gentle bitter touch
- Carrots: slice in for a hit of color and subtle sweetness Pick ones with bright skin
- Salt and freshly cracked black pepper: bring everything to life and balance flavors Flaky salt’s a bonus
- Italian seasoning: a good fresh blend with rosemary and thyme sets a classic Tuscan mood
- Diced chicken thighs or breasts: chunks of air-chilled chicken add filling protein Use what you’ve got
- Olive oil: your first splash in the pot—extra virgin adds richness and flavor
Easy How-To
- Try and Serve:
- Give it a taste and adjust with another pinch of salt, loads of cheese, or extra pepper if you’re into it. Spoon into bowls hot and finish with a snow of cheese.
- Add Cream plus Spinach:
- Drop in cream, most of your Parmigiano, and all the spinach. Let it bubble easy for five minutes till the greens melt into the soup and everything melds.
- Simmer Pasta and Chicken:
- Once it boils, stir in pasta, a sprinkle of Italian seasoning, pepper, and another dash of salt. Lower the heat, slap the lid on, and cook about 20 minutes until pasta is perfect and chicken is tender.
- Pour Broth and Scrape:
- Slowly add chicken broth while whisking. Scrape up all the browned stuck bits at the bottom so you get all that tasty flavor—no lumpy flour here.
- Thicken Up:
- Shake flour over the veggies, stirring so it coats everything. Mix in tomato paste too, if you want an extra flavor boost. Let it cook for a minute to get rid of any floury taste.
- Stack up Veggies and Aromatics:
- Next toss in chopped garlic, onion, celery, carrots, and sun-dried tomatoes. Sauté about three minutes till the onions are see-through and everything smells amazing.
- Brown Up the Chicken:
- Start by heating your olive oil in a big Dutch oven over medium-high. Add chicken, salt, pepper, and Italian seasoning. Let it sit so it browns deep and dark for a few minutes.
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I love tossing in lots of sun-dried tomatoes—they melt through the soup and give it a sweet, zingy kick. My crew asks for more spinach every time, since it’s so easy to eat with the smooth broth.
Keeping Leftovers
Keep any extras in a closed container in your fridge up to four days. For the best results, only mix in pasta just before serving—otherwise it soaks up loads of broth. If it gets thick after chilling, pour in a splash of broth or water while you’re warming it up.
Simple Swaps
Trade heavy cream for half and half or go with full-fat coconut milk if you’re avoiding dairy. Rotisserie chicken or any leftover roasted pieces make things even quicker. If flour’s off your list, add a spoonful of cream cheese or blitzed white beans instead for that creamy texture.
What to Serve With
It’s killer with warm focaccia or a few slabs of toasted baguette. Give it an extra Parmigiano sprinkle and a drizzle of olive oil. Want heat? Try some crushed red pepper. Herb fan? Just before eating, finish with chopped basil and parsley.
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Tuscan Feels
Spinach, Parmigiano, and sun-dried tomatoes give big Italian countryside vibes. Adding cream isn’t what old-school nonnas might do, but wow, it makes it silky and comfy. I got hooked on this kind of soup during a trip once, then came home and gave it my own all-in-one twist.
Frequently Asked Questions
- → What kind of chicken works best?
Go for boneless, skinless thighs or breasts. Chop them up small and they'll cook up tender and quick.
- → Can I use different pasta shapes?
You sure can—ditalini, elbows, or even orzo work, just check their cook time. Shells are traditional, but try what you’ve got!
- → How do I prevent the pasta from becoming mushy?
If you make the noodles on their own and toss them in when you’re ready to eat—especially if you plan to save leftovers—they’ll keep that bite.
- → Is there a dairy-free option for the creamy base?
Swap in coconut milk or your favorite dairy-free cream. The soup might change a little in taste and texture, but it’ll still be good!
- → How can I add more vegetables?
You can throw in extras like bell peppers, zucchini, or even kale while you’re sautéing. Just pour in more broth if the pot gets crowded.
- → Can I use rotisserie chicken?
Absolutely! Just mix in shredded rotisserie chicken near the end, so it heats up. No need to brown it first.