Ingredients
Scale
- 1.5 lbs chicken breast, 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 oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 4 cups halal 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
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the chicken pieces with salt and pepper. Add them to the pot and cook until golden brown on all sides. Remove the chicken and set it aside.
- In the same pot, add the diced onion. Cook for about 5 minutes until it becomes translucent and soft.
- Stir in the minced garlic and sun-dried tomatoes. Cook for another 1-2 minutes until the garlic is fragrant.
- Add the dried oregano, basil, and red pepper flakes. Stir well to coat the vegetables in the spices.
- Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low.
- Add the cooked chicken back into the pot. Let it simmer for 10 minutes to allow the flavors to combine.
- Stir in the heavy cream and let the soup warm through for 2 minutes. Do not let it reach a rolling boil once the cream is added.
- Add the fresh spinach and stir until it wilts into the soup.
- Finally, stir in the parmesan cheese until melted. Taste and add more salt or pepper if needed.
- Serve warm, garnished with fresh parsley.
- Cook Time: Not specified