Creamy Tuscan Chicken Soup

Ingredients

• 1½ pounds boneless chicken thighs
• 2 tablespoons oil from a jar of sun-dried tomatoes
• 1 tablespoon butter
• 1 onion, diced
• 5 garlic cloves, minced
• ⅓ cup chopped sun-dried tomatoes
• 2 tablespoons tomato paste
• ½ teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 5 cups chicken stock
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan
• 1 pound baby Yukon Gold potatoes, quartered
• 3 cups baby spinach
• 1 tablespoon lemon juice
• Fresh basil
• Salt and black pepper
• Parmesan rind, optional

Instructions

1. Season the chicken. Heat the sun-dried tomato oil in a Dutch oven and sear the chicken until deeply browned, then remove it.
2. Add the butter and onion. Cook for 5 minutes.
3. Add the garlic, sun-dried tomatoes, tomato paste, red pepper flakes, and Italian seasoning. Cook for another 2 minutes.
4. Add the stock and scrape up the browned bits. Return the chicken and add the potatoes. Simmer for 20–25 minutes, until the potatoes are tender and the chicken is cooked through. Add the Parmesan rind, if using, while the potatoes cook.
5. Remove the chicken, roughly chop or shred it, and return it to the pot.
6. Reduce the heat to low. Add the cream and Parmesan, then add the spinach and cook just until wilted.
7. Finish with the lemon juice, basil, and plenty of black pepper. Taste before adding more salt.