Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a tiny kick)
- 1/2 cup sun-dried tomatoes, chopped (packed in oil)
- 4 cups low-sodium 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 heat. Add the chicken pieces and cook until they are lightly browned on all sides. Season with a pinch of salt and pepper.
- Add the diced onion to the pot. Sauté for about 3 to 4 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until the herbs smell fragrant.
- Add the chopped sun-dried tomatoes and pour in the chicken broth. Use a wooden spoon to scrape any brown bits off the bottom of the pot for extra flavor.
- Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes to ensure the chicken is cooked through and tender.
- Stir in the heavy cream and let the soup heat back up for 2 minutes. Do not let it reach a hard boil.
- Add the fresh baby spinach and the grated parmesan cheese. Stir constantly until the spinach has wilted and the cheese has completely melted into the broth.
- Taste the soup and add more salt or pepper if needed. Serve warm.
- Cook Time: 40 minutes