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Sun-Dried Tomato Soup with Chicken

A warm and hearty soup featuring sun-dried tomatoes, tender chicken, and a medley of spices for comforting flavors.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 1 teaspoon garlic (minced)
  • 2 pounds boneless skinless chicken thighs (cut into 1″ pieces)
  • 5 cups chicken broth
  • 14½ ounces canned diced tomatoes with garlic and onion
  • 1 recipe or a 10-ounce can cream of mushroom soup
  • 3 tablespoons tomato paste
  • ½ cup sun-dried tomatoes (chopped)
  • 1½ tablespoons Italian seasoning
  • 1 bay leaf
  • 8 ounces low-fat or regular cream cheese (very soft)
  • ½ cup Parmesan cheese
  • Optional: 1 teaspoon sugar or sugar substitute
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients: Chop your onions, mince the garlic, and cut the chicken thighs into bite-sized pieces.
  2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, add the chopped onion, and sauté until translucent. Add the minced garlic and cook until fragrant.
  3. Brown the chicken: Add the chicken pieces and sear for 5-7 minutes until golden-brown and cooked through.
  4. Add the rest: Stir in the diced tomatoes, chicken broth, and tomato paste along with the sun-dried tomatoes, Italian seasoning, and bay leaf.
  5. Simmer away: Bring to a gentle boil, reduce heat, and let simmer uncovered for 20-25 minutes.
  6. Cream it up: Remove the bay leaf, then stir in the cream of mushroom soup and softened cream cheese until blended.
  7. Finish with cheese and season: Add Parmesan cheese, and season with salt and pepper. Optionally, add sugar if desired.
  8. Serve it hot: Ladle the soup into bowls and garnish with fresh herbs if desired.

Notes

This soup thickens nicely in the fridge and can be reheated on the stove. Add a splash of broth or water when reheating to loosen it up.

Nutrition

Keywords: soup, chicken, sun-dried tomatoes, comfort food, Italian