Name: Creamy Tuscan Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small yellow onion, diced; 1 cup sliced celery; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 3 tablespoons flour; 6 cups chicken stock; 1 cup uncooked ditalini pasta; 2 cups shredded rotisserie chicken; 1/2 cup chopped sun-dried tomatoes; 1 cup chopped baby spinach; 1 cup heavy cream; 4 ounces freshly shredded Parmesan cheese; 1 teaspoon balsamic vinegar; Kosher salt; fresh cracked pepper; chiffonade basil for garnish

Creamy Tuscan Chicken Noodle Soup

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4.8 from 4 reviews

This creamy Tuscan chicken noodle soup has everything you love about classic chicken noodle but with Tuscan-inspired flavors like sun-dried tomatoes, spinach, and Parmesan. The best part is it cooks all in one pot in about 30 minutes!!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: American

Ingredients

Units Scale

2 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
6 cloves garlic, minced
1 tablespoon Italian seasoning
3 tablespoons flour
6 cups chicken stock
1 cup uncooked ditalini pasta
2 cups shredded rotisserie chicken
1/2 cup chopped sun-dried tomatoes
1 cup chopped baby spinach
1 cup heavy cream
4 ounces freshly shredded Parmesan cheese
1 teaspoon balsamic vinegar
Kosher salt
fresh cracked pepper
chiffonade basil for garnish

Instructions

Heat butter in a large pot over medium heat. Add onion, celery, and a couple pinches of salt and pepper and cook, stirring occasionally, for 5-6 minutes.
Add garlic, Italian seasoning, and flour and cook, stirring frequently, for a couple minutes.
Add a few splashes of chicken stock to the pot to deglaze the pan and scrape all the yummy bits off the bottom.
Add uncooked ditalini, rotisserie chicken, sun-dried tomatoes, the remaining chicken stock, and a couple pinches of salt and pepper to the pot.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes, or until the pasta is al dente. Stir every minute or so to ensure that the pasta doesn’t stick to the bottom of the pot.
Add spinach, heavy cream, Parmesan cheese, and balsamic vinegar. Stir until the spinach is wilted and the cheese has melted.
Season to taste with salt and pepper and enjoy!
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Notes

- Don’t overcook the pasta! Carefully check the pasta throughout the cooking process and pull the soup off once it’s just al dente.

- Season moderately! Be sure to season with salt and pepper throughout the cooking process. This will go a long way in boosting the overall flavors of the soup!

- Don’t skip the balsamic vinegar! My favorite way to amp up the flavors of any creamy soup is to add a splash of vinegar. It cuts through the richness and boosts all the other flavors. Substitute with white balsamic vinegar, red wine vinegar, or white wine vinegar.

Find it online: https://midwestfoodieblog.com/creamy-tuscan-chicken-noodle-soup/