Description

A comforting and flavorful creamy chicken soup featuring the intense taste of sun-dried tomatoes. Easy to make for a satisfying weeknight meal.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
6 cups chicken broth (low-sodium recommended)
1.5 pounds boneless, skinless chicken breasts or thighs
1/2 cup heavy cream (or half-and-half for lighter option)
1/4 cup grated Parmesan cheese, plus more for garnish
Salt and freshly ground black pepper to taste
Fresh basil or parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Stir in minced garlic, Italian seasoning, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Add chopped sun-dried tomatoes and cook for 1-2 minutes.
4. Pour in chicken broth and add chicken pieces. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
5. Remove chicken, shred it, and return to the pot.
6. Stir in heavy cream and Parmesan cheese. Cook over low heat until cheese is melted and soup is heated through. Do not boil.
7. Season with salt and pepper to taste. Garnish with fresh herbs and extra Parmesan cheese before serving.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling after cream is added. Add a splash of broth or milk if soup is too thick after chilling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: approx. 350-450 (varies)
Sugar: approx. 5-7g
Sodium: Varies based on broth and added salt
Fat: approx. 20-30g
Carbohydrates: approx. 10-15g
Fiber: approx. 2-3g
Protein: approx. 25-30g