Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion. Sauté for about 3 to 4 minutes until it becomes translucent and soft.
- Add the minced garlic and chopped sun-dried tomatoes. Cook for another minute until the garlic is fragrant, being careful not to burn it.
- Stir in the dried oregano, basil, and red pepper flakes. Let the spices toast for a few seconds to wake up their flavors.
- Pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.
- Add the chicken back into the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
- Remove the lid and stir in the heavy cream and Parmesan cheese. Let it simmer for another 2 to 3 minutes until the soup thickens slightly.
- Stir in the fresh baby spinach. Cook for just 1 minute until the leaves are wilted and bright green.
- Taste the soup and add more salt or pepper if needed. Serve warm.