Tuscan Chicken Noodle Soup
This Tuscan Chicken Noodle Soup is the perfect comfort food, with tender chicken, creamy broth, sun-dried tomatoes, and spinach. It’s quick, hearty, and packed with bold Italian flavors that will warm you up from the inside out!
Ingredients
- 1 tablespoonoil from sun dried tomatoes
- 1onion ((finely chopped))
- 1rib celery ((finely chopped))
- 2 clovesgarlic ((finely minced))
- 1 teaspoondried parsley
- 1 teaspoondried oregano
- 1 teaspoonsalt
- ½ teaspoondried basil
- ⅛ teaspoonred chili flakes
- 5 cupslow sodium chicken broth
- 2boneless, skinless chicken breasts
- ⅓ cupsun dried tomatoes ((drained and chopped))
- 1 cupditali pasta
- ¾ cupheavy whipping cream
- 1 tablespooncorn starch
- 2 cupsfresh chopped spinach
- ¼ cupgrated parmesan cheese
Directions
- 1
Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
- 2
Add the onion and celery, and cook and stir until softened, about 3-4 minutes.
- 3
Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.
- 4
Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).
- 5
Remove the chicken and shred.
- 6
Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.
- 7
Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.
- 8
Taste and serve.