Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 cups chicken broth (950 ml)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (70g)
  • 1/2 cup heavy cream (120ml)
  • 1/2 cup grated Parmesan cheese, plus extra for garnish (50g)
  • 1/4 cup fresh basil, chopped, plus extra for garnish

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides (don’t worry about cooking through completely). Remove chicken from pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 1 minute more, until fragrant.
  3. Pour in chicken broth and add sun-dried tomatoes. Bring to a simmer.
  4. Return chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
  5. Stir in heavy cream and Parmesan cheese. Simmer for another 5 minutes, allowing the cheese to melt and the sauce to thicken slightly.
  6. Stir in fresh basil.
  7. Ladle soup into bowls and garnish with extra Parmesan cheese and fresh parsley.