Sun Dried Tomato Soup with Chicken
An easy one-pot soup recipe with the most delicious Italian-style creamy sun-dried tomato broth that will have you licking your bowl!
INGREDIENTS
- 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 10 oz can cream of mushroom soup
- 3 tablespoons tomato paste
- ½ cup sundried tomatoes (chopped)
- 3 tablespoons Italian seasoning
- 1 bay leaf
- 1 teaspoon sugar or sugar substitute
- 8 ounces cream cheese (very soft)
- ½ cup parmesan cheese
- salt and pepper to taste
INSTRUCTIONS
- Preheat olive oil in a soup pot over medium high heat. Saute onion until tender, about 8 minutes. Add garlic and saute for 1 minute.
- Add chicken, broth, diced tomatoes, cream of mushroom soup, tomato paste, sundried tomatoes, Italian seasoning, and sugar. Stir to combine. Bring to a simmer, turn heat to low, cover, and simmer for 20 minutes.
- Remove bay leaf. Add very soft cream cheese. Stir until melted. Salt and pepper to taste. Top with parmesan cheese. Enjoy!
NOTES
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use chicken breast or thighs. Use regular, light, or nonfat cream cheese.
- SERVING SUGGESTIONS: Adjust salt and pepper as needed. Adjust tartness with 1 tsp of sugar (or a sugar substitute) at a time. Garnish with fresh basil and additional cheese. Serve with crusty bread and a fresh green salad with Italian salad dressing or a caesar salad.
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