1-Getting Started with Prep: First, season 500 g of skinless boneless chicken thighs with ½ tsp salt and ½ tsp pepper, then sear them in 30 g of unsalted butter until lightly golden but not fully cooked this takes about 5 minutes and locks in the juices. While that’s happening, finely chop 1 onion, mince 2 garlic cloves, and slice 2 large celery stems (or swap in carrots, zucchini, or corn for variety).

2-Building the Base: Next, in the same pot, sauté the onion, garlic, and celery for 3-4 minutes until they soften and release their aroma. Deglaze with ½ cup of dry white wine if using, letting it bubble for a minute to add depth feel free to skip this and use extra chicken stock instead. Then, pour in 4 cups of low-sodium chicken stock and 3 cups of water, seasoned with 1 tsp kosher salt and ½ tsp black pepper, and bring it to a simmer.

3-Adding and Cooking the Main Elements: Once simmering, add 250 g of small pasta shells and let it cook for about 8 minutes. Chop the seared chicken into bite-sized pieces and stir it back into the pot halfway through, so it finishes cooking in the broth for tender results. Stir in 1 cup of finely grated parmesan cheese until it melts smoothly, followed by the cornflour slurry (2 tsp cornflour mixed with 2 tsp water) to thicken things up.

4-Finishing Touches: Finally, mix in 1 cup of heavy cream and 2 packed cups of chopped baby spinach or kale, along with ½ cup of sun-dried tomato strips, and let it heat through for 2-3 minutes until the soup thickens slightly and the greens wilt. Serve hot, garnished with a drizzle of sun-dried tomato oil for that extra pop of flavor.