Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 1 tsp Italian seasoning
- ½ cup grated parmesan cheese
- Salt & pepper to taste
- Fresh basil for garnish
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Then add minced garlic and cook for 30 seconds until fragrant.
- Add Liquids and Seasoning: Pour in the chicken broth and heavy cream. Stir in the Italian seasoning and mix well to combine all the flavors.
- Add Chicken and Tomatoes: Add the shredded cooked chicken and chopped sun-dried tomatoes to the pot. Stir well and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld the flavors.
- Incorporate Cheese: Stir in the grated parmesan cheese until it melts completely into the soup, creating a creamy texture.
- Season and Garnish: Taste the soup and add salt and pepper as needed. Serve hot, garnished with fresh basil leaves for a burst of color and flavor.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Substitute half-and-half for a lighter version, reducing fat content while maintaining creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
