Description
A comforting and creamy chicken soup featuring sun-dried tomatoes, perfect for any occasion.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cooked pasta (e.g., penne or rotini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, approximately five minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts and brown on all sides for about five to seven minutes.
- Incorporate the chopped sun-dried tomatoes and both dried basil and oregano, stirring well.
- Pour in the chicken broth, ensuring to cover the chicken entirely.
- Bring the mixture to a simmer, allowing the chicken to cook through, approximately 15 minutes.
- Once the chicken is cooked, remove it from the pot. Shred the chicken using two forks.
- Return the shredded chicken to the pot and mix in the heavy cream.
- Add the cooked pasta and season with salt and pepper to taste.
- Simmer for an additional five minutes, allowing flavors to meld.
- Serve garnished with fresh parsley.
Notes
For the best flavor, use high-quality chicken broth and adjust cream to your liking. Experiment with different pasta shapes for variety.
