Ingredients
For the Soup:
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb chicken breast, cubed
1 tsp Italian seasoning
1 tsp paprika
3 cups chicken broth
1 cup heavy cream
½ cup sun-dried tomatoes
½ cup Parmesan cheese
Fresh basil to garnish
Instructions
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Sauté the Aromatics: Heat the olive oil in a pot over medium heat. Add chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
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Cook the Chicken: Add the cubed chicken breast to the pot, season with Italian seasoning and paprika. Cook for 5-7 minutes until the chicken is browned and cooked through.
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Simmer the Soup: Pour in chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes until the chicken is fully cooked and tender.
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Add the Cream & Cheese: Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Continue to simmer for another 5 minutes until the soup thickens slightly and the flavors meld together.
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Serve: Ladle the soup into bowls, and garnish with fresh basil. Serve with crusty bread for dipping.
Notes
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Vegetarian Version: Skip the chicken and add roasted vegetables like zucchini, bell peppers, and mushrooms for a hearty vegetarian soup.
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Spicy Kick: Add red pepper flakes or a chopped jalapeño for a bit of heat.
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Add More Veggies: Toss in some spinach, kale, or peas for extra nutrition and color.
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Low-Carb Version: Use vegetable broth and coconut cream for a dairy-free, low-carb option.
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Storage/Reheating: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat on the stovetop over medium heat with a splash of chicken broth or water to adjust the consistency. This soup can also be frozen for up to 2 months. Thaw overnight and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food, Italian Cuisine
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free