Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups chicken broth (low-sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh basil, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook for 1 minute more.
  2. Pour in chicken broth and add diced tomatoes. Bring to a simmer.
  3. Add chicken pieces to the soup. Simmer until chicken is cooked through, about 10-12 minutes. Chicken internal temp: 165F (74C).
  4. Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese. Simmer for another 5 minutes, or until cheese is melted and soup is slightly thickened.
  5. Season with salt and pepper to taste. Garnish with fresh basil and extra Parmesan cheese. Serve marry me chicken soup hot.