Ingredients

500 g / 1 lb chicken thighs, skinless boneless (see Note 1 for breast option)

1/2 tsp salt

1/2 tsp black pepper

30 g / 2 tbsp unsalted butter

1 onion, finely chopped

2 garlic cloves, minced

2 large celery stems, finely sliced (substitute 2 carrots if preferred)

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

4 cups chicken stock or broth, low sodium

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, see Note 3)

1 cup tightly packed parmesan, finely grated or pre-grated sandy type (see Note 4)

1 cup thickened or heavy cream (see Note 5 for milk substitute)

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 (see Note 6)

2 tsp cornflour or 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 at this point. Remove the chicken onto 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 up to high and add the wine. Stir and let it simmer until the wine reduces by half.

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

Step 5: While the pasta cooks, chop the chicken into 1.5 cm (1/2 inch) pieces. Add the chicken back into the pot to finish cooking with the pasta.

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

Step 7: Ladle the soup into bowls. Sprinkle with the chopped sun-dried tomato strips and drizzle a little of the tomato oil on top for a beautiful finish. Serve and enjoy!

Step 8: To store, separate the pasta from the soup to prevent the pasta from becoming too soft. Refrigerate both parts separately. Reheat the soup gently and serve by scooping the pasta in with a slotted spoon as needed.

Tips & Variations

Substitute chicken breasts if preferred, but reduce cooking time to avoid drying out.

Use carrots instead of celery for a slightly sweeter flavor.

Try different small pasta shapes, or use rice or diced potatoes for variation.

For a lighter version, substitute milk for the heavy cream, but expect a less rich soup.

Sun-dried tomato oil adds wonderful flavor—drizzle a little on top before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they cook faster and can dry out more easily. Adjust cooking times accordingly and consider adding them later in the process to keep them tender.

Is it necessary to add wine?

No, the wine is optional and adds depth of flavor. If you prefer not to use alcohol, simply omit it and deglaze the pot with a bit of broth or water instead.