Description
This Creamy Sun-Dried Tomato Chicken Soup is a comforting and flavorful soup that is perfect for a chilly evening. It’s packed with tender chicken, sun-dried tomatoes, and a creamy broth that will warm you from the inside out.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in sun-dried tomatoes, chicken broth, basil, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Stir in heavy cream and heat through, but do not boil. Season with salt to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier soup, add a pinch of red pepper flakes.
- You can use rotisserie chicken for a quicker preparation. Shred the chicken and add it in step 4.
- If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 10g
- Protein: 28g
