Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (450g)
  • 1 teaspoon Italian seasoning (5ml)
  • ½ teaspoon red pepper flakes (optional, 2.5ml)
  • 4 cups chicken broth (950ml)
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (50g)
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry (280g)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped (Optional)
  • Extra Parmesan cheese (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using), and cook for another minute until fragrant.
  2. Add chicken to the pot and cook until lightly browned on all sides.
  3. Pour in chicken broth and add sun-dried tomatoes. Bring to a simmer, then reduce heat and cook for 15 minutes, or until chicken is cooked through.
  4. Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and soup is heated through, about 2-3 minutes. Do not boil.
  5. Add the drained spinach and stir until heated through.
  6. Season with salt and pepper to taste. Garnish with fresh basil and extra Parmesan cheese, if desired. Serve hot.