Ingredients
1 lb cooked chicken breast or thighs, shredded
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
½ cup sun-dried tomatoes (in oil, drained and chopped)
4 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste
Optional: Fresh basil for garnish
Instructions
Sauté Aromatics: In a soup pot, heat olive oil and sauté onion and garlic until fragrant.
Add Herbs & Tomatoes: Stir in Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook for 2–3 minutes.
Build the Base: Pour in chicken broth, bring to a simmer, then add shredded chicken.
Make It Creamy: Reduce heat and stir in heavy cream and Parmesan cheese. Simmer until smooth and slightly thickened.
Add Greens: Stir in spinach and cook until wilted. Season with salt and pepper.
Serve Hot: Ladle into bowls and garnish with fresh basil and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430 per serving
- Fat: 28g per serving
- Saturated Fat: 14g per serving
- Carbohydrates: 10g per serving
- Fiber: 2g per serving
- Protein: 30g per serving