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Velvety Chicken Soup with Sun-Dried Tomatoes

This creamy and rich soup combines tender chicken, sun-dried tomatoes, and Italian herbs for a deliciously comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 teaspoon kosher salt divided
  • 0.5 teaspoon black pepper divided
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes adjust to heat preference
  • 1 tablespoon tomato paste
  • 0.5 cup sun-dried tomatoes, thinly sliced (packed in oil)
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 6 cups low-sodium chicken stock
For the Creamy Finish
  • 1 cup heavy cream (or half-and-half for lighter)
  • 0.5 cup grated Parmesan (plus more for garnish)
  • 2 cups baby spinach, roughly chopped
  • 1 tablespoon lemon juice (fresh)
  • 2 tablespoons fresh basil, sliced (optional but awesome)
  • 2 tablespoons butter (optional for extra richness)
For Serving
  • to taste crusty bread or garlic croutons (highly recommended)

Method
 

Preparation
  1. Pat chicken dry, then toss with half the salt and pepper.
  2. Heat olive oil and 1 tablespoon sun-dried tomato oil in a large pot over medium-high heat.
  3. Sear chicken in batches, 3–4 minutes per side, until golden. Transfer to a plate.
Building Flavor
  1. Lower heat to medium. Add onion and a pinch of salt, cook for 4–5 minutes until soft and translucent.
  2. Stir in garlic, red pepper flakes, and tomato paste; cook for 1 minute until fragrant and slightly darkened.
  3. Stir in sun-dried tomatoes and Italian seasoning, toast for 30 seconds to bloom flavors.
Simmering the Soup
  1. Pour in chicken stock, scraping up browned bits. Return chicken and any juices to the pot.
  2. Simmer for 12–15 minutes until chicken is tender and the broth tastes cohesive.
Finishing Touches
  1. Reduce heat to low, stir in heavy cream and Parmesan until smooth.
  2. If desired, swirl in butter. Do not boil after adding dairy.
  3. Stir in spinach and cook for 1–2 minutes until wilted.
  4. Add lemon juice, taste, and adjust with remaining salt and pepper.
Serving
  1. Ladle into bowls, top with extra Parmesan and fresh basil.
  2. Add croutons or bread if you’re a dunker.

Notes

Cool completely before storing in an airtight container for up to 4 days. Reheat gently on the stove, adding stock if needed.