Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cubed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ cup grated Parmesan cheese
- 1 cup spinach or kale (optional, for added greens)
- 1 cup small pasta (like orzo or ditalini)
- Fresh basil or parsley for garnish
Instructions
Sauté the Chicken:
- In a large pot, heat the olive oil over medium heat.
- Add cubed chicken, season with salt, pepper, and garlic powder. Cook for 4-5 minutes until lightly golden. Remove and set aside.
Cook the Aromatics:
- In the same pot, add a bit more oil if needed.
- Sauté the onion for 2-3 minutes until soft, then add the garlic and cook for another 30 seconds until fragrant.
Build the Soup Base:
- Pour in the chicken broth, scraping the bottom of the pot to deglaze.
- Stir in sun-dried tomatoes, basil, oregano, thyme, and red pepper flakes.
Simmer & Cook the Pasta:
- Bring the broth to a simmer, then add the pasta. Cook according to the package instructions until tender.
Finish with Cream & Cheese:
- Reduce heat to low and stir in the heavy cream and Parmesan cheese until melted and smooth.
- Add the cooked chicken back to the pot, along with spinach or kale (if using). Simmer for 5 more minutes.
Notes
- Make it dairy-free: Swap heavy cream for coconut milk and use dairy-free Parmesan.
- Thicker consistency: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken the soup.
- Low-carb option: Skip the pasta and add cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free