Creamy Tuscan Chicken Soup

Step 1: Sprinkle both sides of the chicken with the 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 or until lightly golden, then cook the other side for 2 minutes. The inside may still be raw; it will finish cooking later. Transfer the chicken to a plate.

Step 2: Reduce the heat to medium-low. Add the garlic, onion and celery to the same pot and cook for 3 minutes, or until the onion is softened.

Step 3: Increase the heat to high. Add the wine and stir, then let it simmer until reduced by half.

Step 4: Add the stock, water, salt and pepper. Bring to a boil, then add the pasta. Cook according to the pasta package directions, about 10 minutes for the small shells, stirring occasionally so the pasta does not stick to the bottom of the pot.

Step 5: While the pasta cooks, cut the chicken into 1.5 cm (1/2-inch) pieces. Add it to the pot partway through the pasta cooking time to finish cooking.

Step 6: When the pasta is cooked, reduce the heat to low. Stir in the Parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Keep stirring for 1 minute, until the spinach wilts and the soup thickens slightly.

Step 7: Ladle the soup into bowls. Sprinkle with the sun-dried tomato strips and drizzle with a little of their oil, if desired.

Step 8: For leftovers, separate the pasta from the soup before refrigerating so it does not bloat. Use a slotted spoon to scoop out the pasta.