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Good 2 Eat: Tuscan Chicken Soup
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BATON ROUGE — Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!
Tuscan Chicken Soup
1 lb chicken thighs, boneless
2 Tbsp. Creole seasoning
2 Tbsp. butter
1 onion, chopped
2 garlic cloves, minced
2 celery stalks, sliced
1/2 cup chardonnay or other dry white wine
8 cups chicken stock
1 tsp. kosher salt
1/2 tsp. black pepper
8 oz small pasta shells
1 cup Parmesan, finely grated
1 cup heavy cream
2 cups baby spinach, chopped
1/2 cup sun-dried tomato strips, chopped
2 tsp. cornstarch mixed with 2 tsp water
Sprinkle each side of the chicken with Creole seasoning. Melt butter in a large pot over medium-high heat. Place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes. Remove onto a plate.
Turn the stove down to medium-low. Add garlic, onion and celery to the same pot, then cook for 3 minutes or until the onion is softened.
Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
Add stock, salt and pepper. Bring to a boil, then add the pasta. Cook for the time per the pasta packet directions, stirring every now and then so the pasta doesn't stick to the base of the pot.
While the pasta is cooking, chop the chicken into 1/2" pieces then add into the pot to finish cooking.
Once the pasta is cooked, turn the heat down to low. Stir in parmesan until melted. Stir in the cornstarch-water mixture, cream and spinach.
Stir for a minute until spinach is wilted and soup thickens slightly.
Ladle into bowls. Sprinkle with sun-dried tomato strips.
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