Ingredients
Scale
- 1 lb chicken breasts, cubed
- 1 cup sun-dried tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add cubed chicken breasts and brown them slightly.
- Stir in sun-dried tomatoes, chicken broth, and seasonings. Allow to simmer until chicken is cooked through.
- Finish the soup by stirring in heavy cream and fresh spinach.
- Serve warm, garnished with Parmesan cheese and fresh basil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This soup freezes well without the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg