2 tbsp oil from sun-dried tomatoes
1 medium onion, diced
3 cloves garlic, minced
1 ½ lbs chicken breast or thighs, cubed
Salt & pepper, to taste
1 tbsp Italian seasoning
½ cup sun-dried tomatoes, chopped
4 cups chicken broth
1 cup heavy cream
½ cup Parmesan cheese, grated
2 cups spinach (optional)
Fresh basil or parsley, for garnish
Heat tomato oil in a pot. Sauté onion and garlic 3-4 minutes.
Add chicken, season, and cook until golden.
Stir in sun-dried tomatoes, cook 2 minutes.
Pour in broth, simmer 15 minutes.
Stir in cream and Parmesan, simmer 5 minutes.
Add spinach if desired. Serve with fresh herbs and bread.
Add pasta or rice for a heartier soup.
For dairy-free, use coconut milk and nutritional yeast.