1.5lbBoneless, skinless chicken breastsCut into 1-inch cubes
1mediumYellow onionDiced
2clovesGarlicMinced
4cupsChicken broth
1cupHeavy cream
0.25cupSun-dried tomatoesOil-packed, drained and chopped
0.25cupFresh basilChopped
0.25cupParmesan cheeseGrated
1tspDried oregano
0.5tspRed pepper flakesOptional
Salt and pepperTo taste
Instructions
Preparation Steps
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Season with salt and pepper.
Add onion and garlic to the pot and cook until softened, about 5 minutes.
Stir in chicken broth, sun-dried tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes.
Reduce heat to low and stir in heavy cream, basil, and Parmesan cheese. Simmer for another 5 minutes, or until the cheese is melted and the soup is heated through.
Taste and adjust seasoning as needed. Serve hot.
Notes
Serve with crusty bread or a side salad for a complete meal.