Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes (optional)
  • 1 teaspoon dried Italian seasoning
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, for garnish
  • Salt and freshly ground black pepper to taste
  • 1 cup chopped baby spinach (optional)
  • 1 cup cooked pasta (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, red pepper flakes (if using), and Italian seasoning; cook for 1 minute more, until fragrant.
  2. Add chicken to the pot and cook until browned on all sides, about 5-7 minutes.
  3. Pour in chicken broth and diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  4. Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese. Season with salt and pepper to taste. Simmer for another 5 minutes.
  5. If using spinach or cooked pasta, stir them in during the last few minutes of cooking until spinach is wilted or pasta is warmed.
  6. Ladle soup into bowls and garnish with fresh basil and extra Parmesan cheese. Serve this marry me chicken soup recipe hot.