Okay, friends, let’s talk soup! Is there anything more comforting than a big bowl of warm, hug-in-a-mug deliciousness? I don’t think so! And trust me, I’ve tried a *lot* of soups. But let me tell you about this Creamy Sun-Dried Tomato Chicken Soup Recipe. Wow! It’s like a flavor explosion in your mouth – the bright tang of sun-dried tomatoes playing with the savory chicken… It’s seriously amazing.
I actually stumbled upon this recipe years ago when I was trying to use up some leftover roasted chicken. I had a jar of sun-dried tomatoes staring me down, and a lightbulb went off. Best. Soup. Decision. Ever. Now, it’s a total staple in my house, especially when the weather gets chilly. Seriously, one spoonful and you’ll be hooked!
Why You’ll Love This Creamy Sun-Dried Tomato Chicken Soup Recipe
Okay, so why should you make this soup? Let me tell ya!
- It’s seriously comforting – like a warm blanket on a cold day.
- The flavor is out of this world! That sun-dried tomato zing!
- It’s surprisingly easy to make. Don’t let the ingredient list scare you!
- Packed with protein from the chicken, which is always a win.
- Super customizable! Add your favorite veggies or pasta shapes. It’s all good!
Creamy Sun-Dried Tomato Chicken Soup Recipe Ingredients
Alright, here’s what you’ll need to whip up this amazing soup! Don’t skimp on the good stuff!
- 3–4 pound whole chicken – I usually grab one that’s around 3.5 pounds.
- 10–12 cups water – enough to totally cover the chicken!
- 2 teaspoons kosher salt – for seasoning the chicken broth.
- 1 tablespoon olive oil – for sautéing the veggies.
- 1 yellow onion, diced – about 1 cup, give or take.
- 4 small carrots, diced – I like ’em small so they cook evenly.
- 4 ribs celery, diced – same as the carrots!
- 1 tablespoon garlic powder – because who doesn’t love garlic?
- 2 teaspoons dry thyme – adds a lovely earthy flavor.
- 1 teaspoon crushed red pepper flakes – for a little kick!
- ½ cup sun-dried tomatoes in oil, drained and chopped – get the ones packed in oil, trust me!
- 8 cups chicken broth – low sodium is my go-to.
- 1 cup dry ditalini – that’s the little tube pasta!
- ½ cup heavy cream – for that creamy goodness!
- 4 ounces baby spinach, roughly chopped – don’t worry about being perfect here.
- 1 lemon, juiced – fresh is always best!
- ¼ cup finely grated Parmesan cheese – for garnish, of course!
- 16 fresh basil leaves – also for garnish, and they smell amazing!
- Salt and pepper – to taste, always!
How to Make Creamy Sun-Dried Tomato Chicken Soup Recipe: Step-by-Step Instructions
Okay, let’s get cooking! Don’t worry, it’s easier than it looks. We’re gonna break it down into simple steps, so you can’t mess it up! (Well, hopefully not!)
Preparing the Chicken for Creamy Sun-Dried Tomato Chicken Soup Recipe
First, the chicken! Pop that whole chicken in a big pot and cover it with about 10-12 cups of water. Add your salt – that’s 2 teaspoons, remember! Bring it all to a boil, then turn the heat down low and let it simmer for about an hour. This is gonna make the most amazing, flavorful broth. Once the chicken’s cooked, take it out and let it cool down a bit – you don’t want to burn your fingers when you shred it! Oh, and don’t toss that broth! We’ll boil it down to about 8 cups later – it’s liquid gold!
Building the Creamy Sun-Dried Tomato Chicken Soup Recipe Base
Now, for the veggies! Grab that same pot (after you’ve used it for the chicken and broth, of course!), and add a tablespoon of olive oil. Once it’s hot, toss in your diced onion, carrots, and celery. Season ’em up with salt and pepper, and cook for about 8-10 minutes, until they’re nice and soft. Then, add that garlic powder, thyme, and red pepper flakes – cook for another minute or so, until you can really smell the garlic. Finally, add your drained and chopped sun-dried tomatoes (and that yummy oil they were packed in!) and cook for just a minute more.
Finishing the Creamy Sun-Dried Tomato Chicken Soup Recipe
Almost there! Pour in that glorious chicken broth and add the shredded chicken back to the pot. Bring it to a boil, then reduce the heat and simmer for about 30 minutes to let all those flavors meld together. Taste it and adjust the seasonings – salt, pepper, maybe a little more red pepper if you’re feeling spicy! While that’s simmering, cook your ditalini pasta until it’s al dente – nobody likes mushy pasta! Drain it, then stir it into the soup along with the heavy cream and spinach. Simmer for just 5 minutes, until the spinach wilts. Finally, stir in that lemon juice. Turn off the heat, and get ready to serve!
Tips for the Best Creamy Sun-Dried Tomato Chicken Soup Recipe
Want to take this soup from “good” to “OMG amazing?” Here are a few of my favorite tips! First, watch that pasta! Seriously, nobody wants mushy ditalini. Cook it *al dente* – it’ll keep cooking a bit in the hot soup. Also, don’t be shy with the seasoning! Taste as you go and adjust the salt, pepper, and red pepper flakes to your liking. Every batch is a little different, so trust your taste buds!
And speaking of taste, splurge on good quality sun-dried tomatoes. The ones packed in oil are the best! The flavor is just so much more intense. Also, don’t skip the fresh basil and Parmesan garnish at the end. They add a pop of freshness and flavor that really takes this Creamy Sun-Dried Tomato Chicken Soup Recipe over the top! Trust me on this!
Variations on this Creamy Sun-Dried Tomato Chicken Soup Recipe
Okay, so you’ve made the basic Creamy Sun-Dried Tomato Chicken Soup Recipe, and it’s a hit! Now what? Time to get creative! This soup is SO easy to customize. My favorite part is experimenting with different flavors.
For example, try adding some sliced mushrooms or chopped kale for extra veggies. Seriously yum! Or, swap out the ditalini for another pasta shape – rotini or even orzo would be delish. Feeling fancy? Add a splash of dry white wine when you add the broth – it’ll give it a little something extra! And if you’re dairy-free, no problem! Just swap the heavy cream for coconut milk. It’ll still be creamy and delicious!
You could also play around with the herbs and spices. A little oregano or basil would be amazing! Or, for a spicier kick, add a pinch of cayenne pepper. The possibilities are endless! So go ahead, experiment and make this Creamy Sun-Dried Tomato Chicken Soup Recipe your own!
Serving Suggestions for your Creamy Sun-Dried Tomato Chicken Soup Recipe
Okay, so you’ve got a pot of this amazing soup… what do you serve with it? Well, you gotta have some crusty bread for dipping, right? It’s a must! A simple side salad with a light vinaigrette is also a great way to balance out the richness of the soup. Or, for the ultimate comfort meal, how about a grilled cheese sandwich? Seriously, soup and grilled cheese… does it get any better?
Storing and Reheating Your Creamy Sun-Dried Tomato Chicken Soup Recipe
Got leftovers? Lucky you! This Creamy Sun-Dried Tomato Chicken Soup Recipe is even better the next day. Just let it cool completely, then pop it in an airtight container and store it in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When you’re ready to reheat, just warm it up on the stovetop over medium heat, or in the microwave. Easy peasy!
Creamy Sun-Dried Tomato Chicken Soup Recipe: Frequently Asked Questions
Got questions about this Creamy Sun-Dried Tomato Chicken Soup Recipe? I got answers! Here are some of the most common questions I get asked (and some I probably would ask myself!).
Can I make this Creamy Sun-Dried Tomato Chicken Soup Recipe ahead of time?
Absolutely! In fact, I think it tastes even better the next day! The flavors really meld together. Just make the soup as directed, let it cool completely, and store it in the fridge. When you’re ready to serve, just reheat it on the stovetop or in the microwave. Easy peasy!
Can I freeze this Creamy Sun-Dried Tomato Chicken Soup Recipe?
Yep! This soup freezes really well. Let it cool completely, then transfer it to freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when they freeze. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it on the stovetop.
What can I substitute for sun-dried tomatoes in this Creamy Sun-Dried Tomato Chicken Soup Recipe?
Okay, so maybe you’re not a huge fan of sun-dried tomatoes (gasp!). No worries! You can try using roasted red peppers instead. They’ll give you a similar sweetness and smoky flavor. Or, for a more traditional tomato flavor, you could use tomato paste or crushed tomatoes. Just be sure to adjust the seasonings to taste!
Nutritional Information for Creamy Sun-Dried Tomato Chicken Soup Recipe
Okay, let’s talk nutrition! Now, I gotta be honest, it’s tough to give you *exact* numbers here. It all depends on the specific ingredients you use – the brand of chicken broth, the type of pasta, all that stuff. But here’s a general idea of what you’re looking at per serving. Just remember, these are estimates, okay?
So, you’re probably looking at around 350-400 calories per bowl. Not bad, right? You’ll also get a good dose of protein from the chicken – around 25-30 grams. Carbs will be around 20-25 grams, and fat will be around 20-25 grams too. Of course, sodium will depend on your broth, so keep an eye on that! And hey, always double-check the labels on your ingredients if you’re watching something specific. Happy eating!
Rate this Creamy Sun-Dried Tomato Chicken Soup Recipe
Loved this Creamy Sun-Dried Tomato Chicken Soup Recipe? Leave a comment below and tell me what you think! Don’t forget to rate the recipe, and share it with your friends on social media. Enjoy!
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Creamy Sun-Dried Tomato Chicken Soup Recipe: Unbeatable
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Low Lactose
Description
A comforting creamy soup with sun-dried tomatoes and shredded chicken.
Ingredients
- 3–4 pound whole chicken
- 10–12 cups water
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 small carrots, diced
- 4 ribs celery, diced
- 1 tablespoon garlic powder
- 2 teaspoons dry thyme
- 1 teaspoon crushed red pepper flakes
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 8 cups chicken broth
- 1 cup dry ditalini
- ½ cup heavy cream
- 4 ounces baby spinach, roughly chopped
- 1 lemon, juiced
- ¼ cup finely grated Parmesan cheese
- 16 fresh basil leaves
- Salt and pepper
Instructions
- Place chicken in a large pot and cover with water. Add salt and bring to a boil. Reduce heat and simmer for 1 hour.
- Remove chicken and set aside. Boil broth to reduce to 8 cups. Strain broth.
- Shred chicken.
- Heat olive oil in the pot. Add onion, carrots, and celery. Cook for 8–10 minutes. Season with salt and pepper.
- Add garlic powder, thyme, and crushed red pepper flakes. Cook for 1 minute.
- Add sun-dried tomatoes and tomato oil. Cook for 1 minute.
- Pour in broth and add chicken. Bring to a boil. Reduce heat and simmer for 30 minutes. Adjust seasonings.
- Boil ditalini until al dente. Drain.
- Stir in ditalini, heavy cream, and spinach. Simmer for 5 minutes. Add lemon juice and season. Turn off heat.
- Ladle soup into bowls and garnish with Parmesan and basil.
Notes
- Reserve chicken skin for another use.
- Reserve carcass for stock.
- Adjust seasonings to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
