Tuscan Chicken Soup (Print Version)

# Ingredients:

→ Proteins

01 - 1 to 1½ pounds chicken breasts or thighs (boneless and skinless), diced into 1-inch chunks

→ Aromatics & Vegetables

02 - ¼ cup chopped sundried tomatoes
03 - ½ cup chopped celery
04 - 2½-3 cups fresh spinach leaves
05 - ½ cup diced carrots
06 - ½ cup diced onions
07 - 3 minced garlic cloves

→ Liquids & Dairy

08 - 6-8 cups chicken broth
09 - 1 tablespoon olive oil
10 - ½-1 cup finely grated Parmesan cheese
11 - 1 cup heavy cream

→ Dry Ingredients

12 - 170g (6 oz) of small pasta shells
13 - 2 teaspoons divided Italian seasoning mix
14 - 2 tablespoons tomato paste (optional)
15 - ¼ cup plain all-purpose flour
16 - Salt and pepper, to taste (use freshly ground pepper for extra kick)

# Instructions:

01 - Drizzle olive oil in a Dutch oven or big soup pot on medium heat. Toss in the chicken with a teaspoon of seasoning, some salt, and pepper. Stir and cook for about 4-5 minutes until the pieces turn golden-brown.
02 - Throw in the garlic, celery, onions, carrots, and sundried tomatoes. Sauté everything together, stirring often, till they're soft and see-through (about 3-4 minutes).
03 - Sprinkle the flour evenly over the pot's contents while stirring nonstop to mix it all in. Now's the time to add tomato paste if you're using it. Blend it in thoroughly.
04 - Slowly mix in the chicken broth while whisking to avoid lumpy bits. Grab a wooden spoon and scrape up any stuck-on pieces from the pot's bottom—those are full of flavor!
05 - Turn up the heat and get it bubbling. Stir in the pasta, another teaspoon of seasoning, and season again with salt and pepper if needed. Cover it up, drop the heat, and let it simmer for 20 minutes or so, until the pasta's tender and chicken's perfectly juicy.
06 - Pour in the heavy cream, then toss in the Parmesan and spinach. Cook gently for around 5 minutes until the spinach wilts down and everything's creamy and well combined. Adjust the flavors if needed before serving.

# Notes:

01 - Start with 6 cups of broth if you'd like a thicker soup. Add more later if you want it thinner.
02 - Skip the tomato paste if you're after a purely creamy white base.
03 - Using precooked chicken? Add it toward the end so it doesn't end up overcooked.
04 - Want firmer pasta? Cook it separately following the package instructions, and mix it in right before serving.
05 - Leftover soup thickened up? Add extra broth when reheating to get the right texture.
06 - Switch out the heavy cream for full-fat coconut milk or 4 ounces of softened cream cheese if you're looking for a dairy-free option.

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