Creamy chicken broth with parmesan, sun-dried tomatoes, and crispy sage garnish for rich, comforting warmth.
# What You'll Need:
→ Chicken & Broth
01 - 2 tablespoons olive oil
02 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - ½ cup oil-packed sun-dried tomatoes, drained and chopped
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
11 - Salt and freshly ground black pepper, to taste
→ Creamy Base
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
→ Garnish
14 - 8–10 fresh sage leaves
15 - 1 tablespoon unsalted butter
16 - Extra Parmesan cheese, for serving
# Steps to Follow:
01 - Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until golden and just cooked through, about 5 to 6 minutes. Remove from pot and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Sauté until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute.
03 - Stir in sun-dried tomatoes, dried Italian herbs, and crushed red pepper flakes if desired. Cook for 1 minute to release flavors.
04 - Pour in chicken broth and bring to a simmer. Return cooked chicken to the pot and simmer for 15 minutes until vegetables are tender.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer gently for 5 minutes, stirring frequently, until the mixture is creamy and heated through. Season with salt and pepper to taste.
06 - While soup simmers, melt butter in a small skillet over medium heat. Fry sage leaves until crisp, about 1 minute per side. Transfer to paper towels to drain.
07 - Ladle soup into bowls. Top each serving with crispy sage leaves and a sprinkle of extra Parmesan cheese.
