Tuscan Chicken Soup

Tuscan Chicken Soup

Tuscan Chicken Soup is chuck full of yummy goodness! Creamy broth, tender chicken and tons of flavor!

I LOVE SOUP!!! Sometimes I think I would be happy eating it every day! So many flavors in one pan! Every other Sunday we have family dinner with all my adult kids and my grandkids. I love it because I want to see their cute faces but I love the bond we are building in our family.

My kids are such great cooks and the family is getting so big that they all bring a dish to the dinner. We have 25!!! We decided to have soup yesterday because Cassie made those delicious bread bowls that she shared last week. Zac made Potato Soup, Jessica made a salad and Ben brought microwave pizookies.

I made our Creamy Hamburger Soup and I wanted to find a new soup I could share with my family and with you!  You are going to love this soup!

Tuscan Chicken Soup

TIPS AND TRICKS

• CHICKEN: I always use rotisserie chicken in my soups because it makes it so easy and saves on time! If you don’t have one, then cook a couple of chicken thighs instead. Yes, chicken thighs because they aren’t as dry.
• PASTA: I used a pasta shell but any small pasta will work. I like to use pasta that will capture the flavor more, so I look for pasta that has grooves.
• VEGETABLES: This soup would be great if you want to add more vegetables. I suggest potatoes or zucchini.
• STORING: Pasta overnight will get soft. If that bothers you, you can scoop out the noodles and store them separately. You can freeze it too!
• CREAM: If you want to reduce calories, you can switch out the cream for milk.

Tuscan Chicken Soup

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Ingredients

• 1 Rotisserie chicken, diced
• 2 tbsp butter
• 1 small onion , finely chopped
• 3 to 4 garlic cloves , minced
• 3 large celery stems , finely sliced
• 1/4 cup white wine vinegar
• 5 cups chicken stock/broth
• 3 cups water
• 2 tsps salt
• 1 1/2 tsp black pepper
• 8 oz small pasta shells
• 1 1/2 cup (tightly packed) parmesan, finely grated
• 1 cup heavy cream
• 1 cup milk
• 2 packed cups baby spinach
• 1/2 cup sun dried tomato strips ,, and drizzle a little of the oil too

Instructions

1. Turn the stove down to medium low. Add garlic, onion and celery into a stock pot then cook for 3 minutes or until the onion is softened.

   Turn up to high, add the white wine vinegar, stir, then let it simmer until the vinegar reduces by half.

   Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (al dente), stirring every now and then so the pasta doesn't stick to the base of the pot.

   While the pasta is cooking, chop the chicken into 1/2" pieces then add into the pot to finish cooking.

   Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the milk, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!

Tuscan Chicken Soup

Did you try our Tuscan Chicken Soup? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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