Ingredients

Boneless, skinless chicken thighs or breasts

Sun-dried tomatoes (oil-packed preferred)

Onion

Garlic

Chicken broth (high-quality, low-sodium recommended)

Heavy cream

Freshly grated Parmesan cheese

Dried Italian seasoning

Red pepper flakes

Fresh basil or parsley (for garnish)

All-purpose flour

Optional: Fresh spinach or finely chopped kale

Olive oil

Salt and black pepper

Instructions

Step 1: Pat the chicken dry with paper towels and season generously with salt and pepper. Heat a tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.

Step 2: Reduce heat to medium. Add more olive oil if needed. Sauté the chopped onion for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil. Cook for 1-2 minutes until fragrant.

Step 3: Sprinkle flour over the onion, garlic, and tomatoes. Stir constantly for about 1 minute to cook out the raw flour taste and create a roux.

Step 4: Slowly whisk in chicken broth, stirring continuously to avoid lumps. Add dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.

Step 5: Return the seared chicken to the pot, submerging it mostly in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and easy to shred.

Step 6: Remove chicken and shred into bite-sized pieces using two forks. Set aside.

Step 7: Increase heat to a gentle simmer. Whisk in heavy cream and grated Parmesan until the soup is creamy and smooth. Adjust seasoning with salt and pepper. Stir in spinach or kale if using, and let wilt for a minute or two.

Step 8: Return shredded chicken to the pot and stir to combine. Heat through for a minute. Serve hot, garnished with extra Parmesan and fresh basil or parsley.

Tips & Variations

Use chicken thighs for more tender, flavorful meat or breasts for a leaner option.

For extra depth, add a splash of white wine when sautéing the onions before the garlic.

Spinach or kale adds a nice pop of color and nutrition—feel free to swap or omit based on preference.

If you prefer a thicker soup, add a little more flour when making the roux or simmer longer to reduce.

Adjust red pepper flakes to control the spiciness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine. Just watch the cooking time carefully to avoid drying them out. Thighs tend to stay more tender and juicy.

Can I freeze this soup?

It’s best to freeze before adding the cream for optimal texture. Freeze the broth and chicken mixture for up to 3 months, then thaw and stir in cream when reheating.