What's the difference between Tuscan chicken and Marry Me chicken?

While both are delicious creamy chicken dishes, the key difference lies in the ingredients. Marry Me chicken typically features sun-dried tomatoes, parmesan, and basil, while a classic Tuscan chicken soup also includes spinach and a rich broth, giving it a distinct, earthy flavor profile.

What makes a soup thick and creamy?

The creaminess in this soup comes from a few key ingredients: heavy cream, which adds richness and body, and finely grated parmesan cheese, which melts and helps thicken the liquid.2 We also use a cornstarch slurry to ensure a perfect, smooth consistency for this creamy Tuscan chicken soup .

What ethnicity is Tuscan chicken?

Tuscan chicken is a popular American dish inspired by the flavors of the Tuscany region of Italy, which is known for simple, fresh ingredients like garlic, sun-dried tomatoes, and leafy greens. It’s a delicious nod to Italian cooking!

Cozy Creamy Tuscan Chicken Soup: Your New Favorite One-Pot Dinner

Name: Cozy Creamy Tuscan Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 500g / 1 lb chicken thighs, skinless boneless; 30g / 2 tbsp unsalted butter; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 large celery stems, finely sliced; 4 1/2 cups chicken stock, low sodium; 3 cups water; 250g / 8 oz small pasta shells; 1 cup (tightly packed) parmesan, finely grated; 1 cup thickened/heavy cream; 2 packed cups baby spinach; 1/2 cup sun dried tomato strips; 2 tsp cornflour/cornstarch mixed with 2 tsp water; 1/2 tsp each salt and black pepper

Description

This creamy Tuscan chicken soup recipe is a perfect one-pot meal that delivers a rich, flavorful dinner in under 45 minutes. With tender chicken, sun-dried tomatoes, and fresh spinach in a velvety broth, it’s a comforting and satisfying dish that’s easy to make and guaranteed to be a new family favorite.

Ingredients

Scale

500g / 1 lb chicken thighs, skinless boneless

30g / 2 tbsp unsalted butter

1 large onion, finely chopped

2 garlic cloves, minced

2 large celery stems, finely sliced (sub 2 carrots)

4 1/2 cups chicken stock, low sodium

3 cups water

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

1 cup (tightly packed) parmesan, finely grated (Note 4)

1 cup thickened/heavy cream

2 packed cups baby spinach

1/2 cup sun dried tomato strips

2 tsp cornflour/cornstarch mixed with 2 tsp water

1/2 tsp each salt and black pepper

Instructions

Cook Chicken: Sprinkle chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat. Place chicken in and cook for 3 minutes on the first side and 2 minutes on the other until light golden. Remove onto a plate.
Sauté Vegetables: Turn the stove down to medium-low. Add garlic, onion, and celery into the same pot and cook for 3 minutes until the onion is softened.
Deglaze Pot: Turn up the heat to high. Add 1/2 cup of the chicken stock and stir, scraping up any brown bits from the bottom of the pot. Let it simmer for a couple of minutes.
Simmer Broth & Pasta: Add the remaining chicken stock, water, salt, and pepper. Bring to a boil, then add the pasta shells. Cook for the time per the pasta packet directions, stirring occasionally to prevent sticking.
Add Chicken: While the pasta is cooking, chop the seared chicken into bite-sized pieces and add them back into the pot to finish cooking.
Finish Soup: Once the pasta is cooked, turn the heat down to low. Stir in the parmesan until melted. Then, stir in the cornflour-water mixture, cream, and spinach. Stir for a minute until the spinach is wilted and the soup thickens slightly.
Serve: Ladle the soup into bowls. Sprinkle with sun-dried tomato strips and a bit of their oil for finishing. Serve hot.

Notes

Expert Tips for the Best Results:

Don’t skip searing the chicken! That initial browning is where all the deep, rich flavor starts.

Use full-fat heavy cream for the best texture.

Add your cornstarch slurry at the end to prevent lumps.

Don’t overcook the pasta, as it will continue to absorb liquid.

Taste and adjust seasoning as you go.

Storing and Reheating Tips:

For best results, store pasta and soup separately to prevent the pasta from getting mushy.

Store the soup in an airtight container in the fridge for up to 3-4 days.

Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.

Nutrition

Serving Size: 1 bowl (approx.)
Calories: 600 kcal
Sugar: 4g
Sodium: 1250mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 15g
Carbohydrates: 32g
Fiber: 3g
Protein: 38g
Cholesterol: 145mg

Keywords: creamy tuscan chicken soup, chicken soup, one-pot meal, tuscan recipe, pasta soup, weeknight dinner