Name: Creamy Sun-Dried Tomato Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup chopped yellow onion (about 1 medium); 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/4 cup sun-dried tomatoes packed in oil, drained and chopped (reserve about 1 tablespoon of oil); 1 teaspoon dried Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 6 cups chicken broth (low-sodium); 1 cup milk (whole milk or half-and-half recommended); 1/2 cup heavy cream; 2 tablespoons all-purpose flour; Salt and freshly ground black pepper to taste; Fresh basil or parsley, chopped, for garnish

Description

This Creamy Sun-Dried Tomato Chicken Soup is a comforting and flavorful meal, perfect for any time of year. Packed with tender chicken, savory sun-dried tomatoes, and vegetables in a velvety broth.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup chopped yellow onion (about 1 medium)
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes packed in oil, drained and chopped (reserve about 1 tablespoon of oil)
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
6 cups chicken broth (low-sodium)
1 cup milk (whole milk or half-and-half recommended)
1/2 cup heavy cream
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Fresh basil or parsley, chopped, for garnish

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Instructions

1. Heat the olive oil and reserved sun-dried tomato oil in a large pot or Dutch oven over medium-high heat.
2. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
3. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
4. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.
5. Sprinkle flour over vegetables. Stir and cook for 1-2 minutes.
6. Gradually whisk in chicken broth, scraping up browned bits.
7. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes.
8. In a small bowl, whisk together milk and heavy cream.
9. Add cooked chicken back to the pot.
10. Pour milk and cream mixture into the soup. Stir gently until combined.
11. Cook over low heat, stirring occasionally, until heated through and slightly thickened (do not boil).
12. Taste and season with salt and pepper.
13. Ladle into bowls and garnish with fresh herbs.

Notes

Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 7g
Sodium: 750mg
Fat: 22g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g