Ingredients

500 g (1 lb) chicken thighs, skinless and boneless (can substitute with breast)

1/2 tsp salt

1/2 tsp pepper

30 g (2 tbsp) unsalted butter

1 onion, finely chopped

2 garlic cloves, minced

2 large celery stems, finely sliced (or substitute 2 carrots)

1/2 cup chardonnay or other dry white wine (optional)

4 cups low sodium chicken stock/broth

3 cups water

1 tsp cooking or kosher salt

1/2 tsp black pepper

250 g (8 oz) small pasta shells (or other small pasta, rice, or potato)

1 cup parmesan, finely grated or pre-grated (sandy type)

1 cup thickened/heavy cream (see tips for milk substitution)

2 packed cups baby spinach (or chopped kale or similar)

1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, plus a bit of oil for drizzling

2 tsp cornflour/cornstarch mixed with 2 tsp water

Instructions

Step 1: Sprinkle each side of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. Once foamy, add the chicken and cook the first side for 3 minutes until light golden, then cook the other side for 2 minutes. The inside may still be raw; it will cook further later. Remove the chicken to a plate.

Step 2: Reduce the heat to medium-low. Add the garlic, onion, and celery to the same pot and cook for about 3 minutes until the onion softens.

Step 3: Turn the heat back to high and pour in the wine. Stir well and let it simmer until the wine reduces by half.

Step 4: Add the chicken stock, water, salt, and pepper. Bring the mixture to a boil, then add the pasta. Cook according to the pasta package instructions (about 10 minutes), stirring occasionally to prevent sticking.

Step 5: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces and add them back into the pot to finish cooking.

Step 6: Once the pasta is tender, reduce the heat to low. Stir in the parmesan cheese until melted. Add the cornflour-water mixture, then stir in the cream and spinach. Cook for about a minute until the spinach wilts and the soup thickens slightly.

Step 7: Ladle the soup into bowls and garnish with the chopped sun-dried tomato strips and a drizzle of oil if desired. Serve immediately.

Tips & Variations

Use chicken breast if you prefer leaner meat, just adjust the cooking time slightly.

If you don’t have white wine, you can skip it or substitute with more chicken broth for similar flavor depth.

Swap the pasta shells for small rice, potatoes, or gluten-free pasta as desired.

For a lighter option, replace heavy cream with whole milk or half-and-half, but the soup will be less thick.

Sun-dried tomatoes add a nice tangy flavor, but roasted red peppers make a tasty alternative.

To keep the pasta from over-softening when storing leftovers, separate the pasta from the soup before refrigerating.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Since it cooks faster and can dry out easily, keep an eye on it and adjust cooking times as necessary to keep it tender.

Is it necessary to use wine in the recipe?

No, the wine is optional and adds extra depth and acidity. You can simply omit it or replace it with additional chicken stock without compromising the overall flavor too much.