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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt butter over medium-low heat. Add diced onion and cook for about 10 minutes, stirring occasionally, 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. If not using wine, add chicken stock instead.
- Add shredded chicken, chicken broth, oregano, basil, and 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, Parmesan cheese, and chopped spinach until the spinach wilts.
- Season with salt and pepper to taste. Adjust cream and Parmesan as desired before serving.
Notes
Slowly cooking the onions allows their natural sugars to caramelize, deepening the soup’s flavor. Using white wine to deglaze adds brightness, but chicken stock works well as a substitute. This soup is best served fresh but can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg