This Sun Dried Tomato Chicken Soup is a cozy and flavorful dish perfect for any time of the year. With tender chicken, hearty ditalini pasta, creamy broth, and bursts of sun-dried tomatoes, it’s a comforting bowl of goodness topped with parmesan and fresh basil.
Ingredients
Cento Imported Extra Virgin Olive Oil
1 lb Chicken Breasts, diced
1 Onion, finely chopped
2 Celery Stalks, diced
2 medium Carrots, diced
1/3 cup Cento Chefs Cut Sun Dried Tomatoes, chopped
4 cups Cento Chicken Stock
1 tsp Dried Thyme Leaves
1/2 tsp Cento Crushed Red Pepper
1 cup Anna Ditalini
2 cups Fresh Spinach
1/2 cup Heavy Cream
1 Lemon, juiced
1/4 cup Parmesan Cheese, grated
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until vegetables are softened, about 5 minutes. Stir in seasonings and sun dried tomatoes cooking for an additional 2 minutes. Pour in chicken broth, scraping the bottom of the pot to deglaze any browned bits. Bring to a boil, then reduce to a simmer. Add ditalini and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente. Add chicken to pot, then stir in the spinach, heavy cream, and lemon juice. Cook for another 2–3 minutes until the spinach is wilted and the soup is heated through. Serve hot, garnished with grated parmesan and fresh basil leaves. Serves 6.
Full recipe: https://www.cento.com/recipes/soups/sundried_tomato_chicken_soup.php