Description
Tender shredded chicken mingles with sun-dried tomatoes, garlic, and oregano in a creamy broth spiced with red pepper flakes and finished with Parmesan and fresh basil.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic and sauté until the onion is translucent, about 3–4 minutes.
- Stir in chopped sun-dried tomatoes, dried oregano, and red pepper flakes and cook for 1 minute to release the flavors.
- Pour in the chicken broth and bring the soup to a gentle simmer.
- Add the shredded chicken and let the soup simmer for 5 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup is creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with chopped fresh basil, and serve warm.
Notes
- Use leftover rotisserie chicken to save time.
- Adjust red pepper flakes to control the spice level.
- For a gluten-free version omit any pasta additions.
- Soup will thicken as it rests; add extra broth if needed.