Ingredients
Method
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides. Season with a pinch of salt and pepper.
- Add the diced onion to the pot. Sauté for about 3 to 4 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until the herbs smell fragrant.
- Add the chopped sun-dried tomatoes and pour in the chicken broth. Use a wooden spoon to scrape any brown bits off the bottom of the pot for extra flavor.
- Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes to ensure the chicken is cooked through and tender.
- Stir in the heavy cream and let the soup heat back up for 2 minutes. Do not let it reach a hard boil.
- Add the fresh baby spinach and the grated parmesan cheese. Stir constantly until the spinach has wilted and the cheese has completely melted into the broth.
- Taste the soup and add more salt or pepper if needed. Serve warm.
Notes
This soup shines both as a standalone meal and alongside warm, crusty bread or garlic breadsticks for dipping. Pair with a light salad topped with vinaigrette for a complete meal. Allow to cool completely before storing in the refrigerator for up to 3 days or freeze for up to 2 months.
