A hearty and flavorful soup featuring chicken, spinach, sun-dried tomatoes, and a creamy Parmesan broth.
Author:Marco Fontaine
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 cup sun-dried tomatoes in oil, drained and chopped
6 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
5 ounces fresh spinach
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 browned on all sides. Remove the chicken and set it aside.
Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
Stir in the garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and chicken broth to the pot. Bring the mixture to a simmer.
Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
Stir in the heavy cream and grated Parmesan cheese. Heat through gently, but do not boil after adding the cream.
Stir in the fresh spinach until it wilts completely, about 2 minutes.
Season with salt and pepper to your preference. Serve hot.
Notes
For a thicker soup, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
If you prefer, substitute kale for spinach. Add kale a few minutes before the spinach so it has time to soften.
Use leftover cooked chicken to reduce the initial cooking time.