Description
This creamy chicken soup is a warm bowl of comfort, blending tender chicken, garlic, and sun-dried tomatoes in a rich, silky broth — perfect for fall evenings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken stock
- 1/2 cup dry white wine (or chicken stock)
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 4 oz cream cheese or 1 cup heavy cream
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Season and sear chicken in a hot Dutch oven for 3–4 minutes per side until golden. Remove chicken.
- Sweat onions, carrots, and celery over medium-low heat for 6–8 minutes.
- Deglaze with wine or chicken stock, then add sun-dried tomatoes, garlic, and chicken stock.
- Return the chicken to the pot and simmer at 180–190°F for 20 minutes until cooked through.
- Remove chicken and shred it, then stir in cream cheese or heavy cream off the heat.
- Warm soup through to 160–165°F and finish with lemon juice and parsley.
Notes
Leftover soup tastes even better as the flavors meld. For thicker soup, whisk cornstarch with water and simmer to thicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Searing, simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg