Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for heat)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the Aromatics and Chicken Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Build the Flavor Base Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes to the pot. Stir well to combine with the onions and garlic. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this is where the flavor lives! Return the cooked chicken to the pot. Bring the liquid to a gentle boil, then reduce heat and simmer for 10 minutes.
- Step 3: Finishing Touches Stir in the heavy cream and let the soup return to a simmer. Add the fresh baby spinach and stir until it wilts, which should only take about 1-2 minutes. Finally, stir in the grated Parmesan cheese until it melts into the broth, creating a silky texture. Taste and adjust seasoning with extra salt or pepper if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.
- Cook Time: 40 minutes