Description
A quick and creamy soup perfect for weeknight dinners that brings comfort and flavor to the table.
Ingredients
Scale
- 3 boneless skinless chicken breasts (sliced thin)
- 1 quart heavy cream
- 3 cups low sodium chicken broth
- 4 tablespoons butter
- 1/2 cup flour
- 7 oz sun-dried tomatoes
- 1 onion (diced)
- 8 cloves garlic (minced)
- 1/2 cup fresh basil (chopped)
- 1 cup shredded parmesan cheese
- 2 lbs Yukon Gold potatoes (peeled and chopped)
Instructions
- Melt the butter in a large pot over medium-high heat until bubbling.
- Add 1 diced onion and sauté for about 5 minutes until translucent, then add 8 minced garlic cloves and sauté for another minute.
- Stir in 1/2 cup flour to create a roux and cook for 1-2 minutes until golden brown.
- Gradually add 3 cups low sodium chicken broth and 1 quart heavy cream, stirring continuously. Bring to a gentle simmer and reduce heat.
- Add 2 lbs chopped Yukon Gold potatoes and 7 oz sun-dried tomatoes, cooking for about 15-20 minutes until the potatoes are tender.
- Fold in 3 sliced chicken breasts and 1 cup shredded parmesan, stirring until the cheese melts.
- Just before serving, add 1/2 cup chopped fresh basil for freshness.
Notes
This soup can be customized with different proteins or vegetables and is perfect for using up leftover ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg