Ingredients
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• Salt and pepper to taste
• Optional: Cooked orzo or tortellini to make it extra hearty
Preparation
1. Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown on both sides. Remove and set aside.
2. Sauté Aromatics: In the same pot, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1–2 minutes until fragrant.
3. Simmer: Pour in the chicken broth and add the oregano and red pepper flakes. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the chicken is cooked through.
4. Shred: Remove the chicken, shred it with two forks, and place it back into the soup.
5. Make it Creamy: Stir in the heavy cream and grated Parmesan cheese. Let it simmer for another 5 minutes until the cheese has melted and the soup has thickened slightly.
6. Add Greens: Stir in the fresh spinach and cook for 1–2 minutes just until wilted.
7. Serve: Ladle into bowls and serve with warm, crusty bread.