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–+ servings
Creamy Sun Dried Tomato Chicken Soup

Creamy Sun Dried Tomato Chicken Soup for Cozy Nights

Indulge in Creamy Sun Dried Tomato Chicken Soup, a high-protein, gluten-free meal that brings the taste of Italy to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can substitute with canola or avocado oil
  • 1 medium Onion diced; use shallots or leeks as alternatives
  • 3 cloves Garlic minced; fresh garlic is best
  • 1 pound Boneless Skinless Chicken Thighs can substitute with chicken breasts
  • 4 cups Chicken Broth vegetable broth can be used for vegetarian option
  • 1 can Canned Diced Tomatoes with Garlic and Onion can use plain diced tomatoes
  • 1 can Cream of Mushroom Soup plant-based alternatives available
  • 2 tablespoons Tomato Paste can substitute with thicker purees
  • ½ cup Sun-Dried Tomatoes can substitute with fresh tomatoes
  • 1 tablespoon Italian Seasoning can use a mix of dried basil, oregano, and thyme
  • 1 leaf Bay Leaf remove before serving
For the Creamy Finish
  • 8 ounces Cream Cheese can substitute with ricotta or cashew cream
  • ¼ cup Parmesan Cheese nutritional yeast is a vegan alternative
  • 1 teaspoon Sugar optional, can add to balance acidity
  • Salt Salt to taste
  • Pepper Pepper to taste

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced onion and sauté until softened, about 8 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Add 1 pound of boneless skinless chicken thighs, 4 cups of chicken broth, 1 can of diced tomatoes, 1 can of cream of mushroom soup, 2 tablespoons of tomato paste, and ½ cup of chopped sun-dried tomatoes. Stir well and bring to a simmer. Cover and cook for 20 minutes.
  3. Remove the bay leaf. In a bowl, whisk together 8 ounces of cream cheese with some soup broth until smooth. Gradually stir this back into the pot, warming over low heat.
  4. Season the soup with salt and pepper. Optionally, add a pinch of sugar to balance acidity. Taste and adjust as needed.
  5. Ladle the soup into bowls and top with freshly grated Parmesan cheese. Garnish with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For the best texture, ensure cream cheese is softened. Cool completely before storing. Can last up to 4 days in the fridge or 2 months in the freezer.

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