Ingredients
Scale
- 1.5 lbs chicken breast, cut into small bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely 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 a tiny kick)
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach
- 1 cup heavy cream (or plain Greek yogurt for extra protein)
- 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 to the pot. Season with a little salt and pepper. Cook for 5 to 7 minutes until the chicken is browned on all sides. Remove the chicken and set it aside on a plate.
- In the same pot, add the diced onion. Cook for 3 to 4 minutes until it becomes soft and translucent.
- Add the minced garlic and chopped sun-dried tomatoes. Stir and cook for 1 minute until you smell the garlic.
- Pour in the chicken broth. Add the dried oregano, basil, and red pepper flakes. Stir well to scrape up any tasty brown bits from the bottom of the pot.
- Add the cooked chicken back into the pot. Bring the liquid to a gentle boil, then turn the heat down 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.
- Add the fresh spinach. Stir for about 1 minute until the spinach is wilted and bright green.
- Taste the soup and add more salt or pepper if needed. Serve hot.
- Cook Time: 40 minutes