Description
A cozy, creamy soup blending chicken, potatoes, and sun dried tomatoes for a satisfying weeknight meal.
Ingredients
Scale
- 3 boneless skinless chicken breasts, sliced thin
- 1 quart heavy cream
- 3 cups chicken broth (low sodium)
- 4 tablespoons butter
- 1/2 cup flour
- 7 oz sun dried tomatoes
- 1 onion, diced
- 8 cloves garlic, minced
- 1/2 cup basil, chopped
- 1 cup parmesan cheese, shredded
- 2 lbs Yukon Gold potatoes, peeled and chopped
Instructions
- Preheat skillet and season chicken with salt and pepper. Sear in oil over medium-high heat until cooked through, then slice and set aside.
- In a large pot, melt butter over medium-high heat. Sauté diced onion until translucent, then add minced garlic and cook for another minute.
- Stir in flour to create a roux; cook until golden brown while stirring to avoid clumping.
- Gradually add chicken broth and cream, stirring to combine. Bring to a gentle simmer.
- Add diced potatoes and sun dried tomatoes; cook until potatoes are tender, about 15-20 minutes.
- Incorporate cooked chicken and parmesan; stir until cheese melts into the broth.
- Finish with fresh basil before serving. Ladle into bowls and garnish with extra parmesan, if desired.
Notes
Adjust seasoning with salt and pepper to taste. For a lighter version, substitute heavy cream with half and half or whole milk.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
Keywords: soup, creamy soup, chicken soup, comfort food, weeknight meals