Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup dry white wine (or chicken stock as substitute)
- 3 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium-low heat and melt butter.
- Add diced onion and cook slowly for about 10 minutes until translucent and slightly browned.
- Add minced garlic and chopped sun-dried tomatoes; sauté for 3-4 minutes.
- Increase heat to medium and pour in white wine, scraping up any browned bits from the bottom of the pot. Alternatively, use chicken stock.
- Add shredded chicken, chicken broth, Italian seasoning, and crushed red pepper flakes. Bring to a simmer over medium-high heat and cook uncovered for 10 minutes.
- Remove from heat and stir in heavy cream, grated Parmesan, and chopped spinach until spinach wilts.
- Season with salt and pepper to taste and adjust cream and Parmesan as desired.
Notes
Slowly cooking the onions allows their natural sugars to caramelize, deepening the flavor. Using white wine to deglaze the pan adds brightness, but chicken stock works well as a non-alcoholic substitute. Adjust cream and Parmesan to your preferred richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg