Creamy Tuscan Chicken Soup
When winter becomes on the doors, cravings drive us to eat
comfortably, meaning that the season of soup has begun.
While a steamy bowl of classic chicken soup will always be a
favorite, sometimes some need is needed to switch
basic soup
Ingredients
2 tbsp. unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, julienned or shredded
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
3/4 c. dry white wine
4 c. low-sodium chicken broth
8 oz. ditalini (about 2 c.)
1 (8.5-oz.) jar julienned oil-packed sun-dried tomatoes
1 1/2 c. half-and-half
1/2 c. finely grated Parmesan, plus more for serving
2 c. chopped rotisserie chicken
2 c. packed chopped Tuscan kale
1/3 c. packed fresh basil leaves, finely chopped
Directions
Step 1
In a large Dutch oven or heavy pot over medium-high heat, melt
butter. Add onion, celery, and carrots;
season with salt and pepper. Cook, stirring occasionally, until
starting to soften, about 5 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute. Add
wine and bring to a boil. Cook,
stirring occasionally, until wine is reduced by half, about 2
minutes. Add broth, ditalini,
1 1/2 teaspoons salt, and 3 cups water. Increase heat to high and
bring to a boil. Reduce heat to medium-low
and simmer, stirring occasionally, until flavors are melded and
ditalini is tender, about 10 minutes.
Step 2
Meanwhile, in a small pot over medium heat, cook sun-dried tomatoes
in their oil until liquid starts to bubble.
Remove from heat, cover, and keep warm.
Step 3
Stir half-and-half and Parmesan into soup. Increase heat to
medium-high and bring to a simmer.
Add chicken and kale and cook, stirring occasionally, until chicken
is heated through and kale is wilted,
about 2 minutes. Stir in basil; season with salt and pepper.
Step 4
Ladle soup into bowls. Top with tomatoes and more Parmesan.
