For the Soup Base
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes optional
- Salt and pepper to taste
Optional Add-Ins
- 1 cup baby spinach
- ¼ cup grated Parmesan
- Fresh parsley for garnish
Large pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon
Measuring spoons
Measuring Cups
Ladle
Soup bowls for serving
Warm the PotHeat olive oil in a large pot until it begins to shimmer. Cook the AromaticsSauté the onion and garlic until they soften and smell warm. Add SeasoningsSprinkle in oregano, basil, salt, pepper, and chili flakes if you want a little heat. Add the Sun-Dried TomatoesThey go in next, adding a bright and savory flavor. Pour in the BrothAdd the chicken broth and give everything a gentle stir. Stir in the GreensAdd spinach or Parmesan if I’m using them and let the soup settle for a minute. Stir in the CreamLower the heat and pour in the heavy cream so the broth turns silky. Mix in the ChickenAdd the shredded chicken and let it warm through. Add the CheeseSprinkle the shredded cheese over the warm soup and let it melt gently, stirring it in until the broth becomes creamy and smooth. Serving StepI ladle the soup into warm bowls and top each one with a little extra Parmesan or fresh parsley. A slice of toasted bread on the side makes it feel even cozier.