Try out our Sun-Dried Tomato Chicken Soup recipe today! This dish features tender chicken served with ditalini pasta and sun-dried tomatoes in a flavorful broth.
Prep Time 15 Min | Cook Time 35 Min | Serves 6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 1 lb chicken breasts, diced
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp crushed red pepper
- 4 cups chicken stock
- 1 tsp dried thyme leaves
- 1 cup ditalini pasta
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1 lemon, juiced
- 2 tsp sea salt
- 1 tsp black pepper
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the salt, pepper, and sun-dried tomatoes. Cook for an extra 2 minutes.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Bring it to a boil, then reduce to a simmer. Add the ditalini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Add diced chicken to the pot, then stir in the spinach, heavy cream, and lemon juice. Cook for another 2-3 minutes until the spinach is wilted and the soup is heated through. Garnish with grated Parmesan and fresh basil leaves.
- Enjoy!