This creamy sun-dried tomato chicken soup is bursting with flavor! Tender chicken, rich cream, and zesty sun-dried tomatoes come together for a warm hug in a bowl.
It’s perfect for cozy nights, and I love making a big batch. Trust me, your kitchen will smell amazing, and everyone will want seconds—well, maybe even thirds! 🥣
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re out of it, avocado oil or canola oil can work too. They provide a good base for sautéing without overpowering other flavors.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes offer a delicious tang. For a fresher option, try using fresh tomatoes, but remember to cook them a bit longer to match the flavor. You could also use tomato paste for a different texture!
Chicken: Rotisserie chicken is my go-to because it’s quick and easy. If you’re preparing your chicken, poach or bake it beforehand with some seasoning to keep it juicy. Tofu or chickpeas can be great plant-based alternatives!
Heavy Cream: This gives the soup its creamy texture. If you want a lighter option, substitute with half-and-half or coconut milk for a dairy-free version. Just be aware of the flavor difference!
Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds depth. If you’re looking for a lactose-free option, try nutritional yeast or a dairy-free cheese alternative.
How Can I Make Sure the Soup is Creamy and Not Curdled?
Getting the creaminess just right is key! Follow these steps to ensure a smooth texture:
- Heat the soup gently; avoid boiling after adding the cream, as high heat can cause it to curdle.
- Stir the cream in slowly after removing the pot from heat to help keep it smooth.
- If the soup seems too thick, add a little more chicken broth for adjustment, blending it in gradually.
Taking these steps will help your soup turn out perfectly creamy every time! Enjoy cooking!
How to Make Creamy Sun-Dried Tomato Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed, drained)
- 4 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish
- Optional: crusty bread or crackers for serving
How Much Time Will You Need?
This creamy sun-dried tomato chicken soup takes about 15 minutes of prep time and 25 minutes of cooking time. In total, you’ll need around 40 minutes from start to finish. It’s quick, cozy, and packed with flavor!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Next, stir in the minced garlic, smoked paprika, dried oregano, and crushed red pepper flakes if you like a bit of heat. Cook this mixture for another minute until it’s fragrant and delightful!
2. Add the Sun-Dried Tomatoes:
Now it’s time to bring in those flavorful sun-dried tomatoes! Add them to the pot and sauté for about 2 minutes, stirring occasionally. This will help to release their delicious flavors into the soup.
3. Pour in the Broth and Chicken:
Next, pour in the chicken broth and bring the mixture to a gentle boil. Once it’s boiling, add in your shredded cooked chicken. After that, reduce the heat to low and let it simmer for about 10 minutes. This allows all the wonderful flavors to meld together.
4. Stir in the Cream and Cheese:
Now comes the creamy goodness! Slowly stir in the heavy cream and grated Parmesan cheese, making sure to heat it through without letting it boil. We want it creamy and smooth—avoid curdling at all costs!
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Remove it from the heat and stir in the thinly sliced fresh basil for a burst of flavor. Serve your delicious soup hot, garnished with extra Parmesan cheese and fresh basil leaves. And don’t forget—pair it with some crusty bread or crackers for dipping!
Enjoy your rich and comforting creamy sun-dried tomato chicken soup! It’s perfect for any occasion and sure to warm you up!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Absolutely! You can use uncooked chicken by either poaching it in the broth before adding the cream or cooking it separately and shredding it. Just make sure it’s fully cooked before adding it to the soup.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, coconut milk works well, though it will add a slight coconut flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove and consider adding a splash of chicken broth to refresh the creamy consistency.
Can I Freeze This Soup?
While you can freeze the soup, the cream may separate when thawed. If you plan to freeze it, consider making the soup without heavy cream and then stir in the cream after reheating for better texture.
