Ingredients
Scale
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the pot and cook until golden brown on all sides, about 5-7 minutes. You do not need to cook it all the way through yet; just focus on getting a nice sear. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, lower the heat to medium. Add the diced shallot and cook for 2 minutes until softened. Stir in the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Sauté for another minute until the garlic is fragrant and the tomatoes release their oils. The kitchen will start to smell incredible at this point.
- Pour the chicken broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Return the chicken and any accumulated juices back into the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This ensures the chicken is cooked through and the flavors meld together perfectly.
- Stir in the heavy cream and the grated Parmesan cheese. Continue to cook for 2-3 minutes, stirring occasionally, until the cheese has melted and the soup has slightly thickened. Taste the broth and add more salt or pepper if needed.
- Add the fresh baby spinach to the pot. Stir gently for about 1 minute until the spinach has just wilted. Turn off the heat immediately to keep the spinach vibrant green. Ladle the soup into bowls, garnish with fresh basil and extra parmesan, and serve warm.
- Cook Time: 40 minutes