Name: Creamy Tuscan Chicken Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Tuscan Chicken Soup

1. 2 tbsp. unsalted butter -

2. 1 medium yellow onion, chopped -

3. 2 stalks celery, chopped -

4. 2 medium carrots, julienned or shredded -

5. Kosher salt -

6. Freshly ground black pepper -

7. 3 cloves garlic, finely chopped -

8. 3/4 c. dry white wine -

9. 4 c. low-sodium chicken broth -

10. 8 oz. ditalini (about 2 c.) -

11. 1 (8.5-oz.) jar julienned oil-packed sun-dried tomatoes -

12. 1 1/2 c. half-and-half -

13. 1/2 c. finely grated Parmesan, plus more for serving -

14. 2 c. chopped rotisserie chicken -

15. 2 c. packed chopped Tuscan kale -

16. 1/3 c. packed fresh basil leaves, finely chopped -

How to cook deliciously - Creamy Tuscan Chicken Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Ladle soup into bowls. Top with tomatoes and more Parmesan.