.
Instructions
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add diced white onion and cook for about 5 minutes, or until soft and translucent.
Stir in the minced garlic and chopped sun-dried tomatoes.
Continue cooking for 2 minutes to let the garlic release its fragrance and the tomatoes soften.
Pro Tip: Stir constantly to prevent the garlic from burning, as this can create a bitter flavor.
Step 2: Create a Roux for Creaminess
Sprinkle the flour over the onion-garlic-tomato mixture while stirring constantly.
Keep stirring for about 2–3 minutes to cook out the raw flour taste and develop the roux.
Roux Tip: The roux should be smooth and slightly golden but not too dark, which helps keep the soup light in color and rich in texture.
Step 3: Add the Liquid Components
Gradually pour in the chicken broth while whisking to avoid lumps.
Then add the heavy cream slowly, continuing to stir as the mixture thickens.
Bring the mixture to a gentle boil, then immediately reduce to a simmer.
Why Simmering Matters: Boiling cream can cause it to separate. A low simmer ensures the soup stays velvety and smooth.
Step 4: Add Chicken and Seasonings
Stir in the shredded cooked chicken, Parmesan cheese, dried basil, Italian seasoning, and salt and pepper.
Simmer gently for 10–15 minutes to allow all flavors to meld together and the soup to thicken.
Chicken Tip: Use rotisserie chicken for a time-saving shortcut, or poach chicken breasts in broth ahead of time for a juicier texture.
.
Instructions
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add diced white onion and cook for about 5 minutes, or until soft and translucent.
Stir in the minced garlic and chopped sun-dried tomatoes.
Continue cooking for 2 minutes to let the garlic release its fragrance and the tomatoes soften.
Pro Tip: Stir constantly to prevent the garlic from burning, as this can create a bitter flavor.
Step 2: Create a Roux for Creaminess
Sprinkle the flour over the onion-garlic-tomato mixture while stirring constantly.
Keep stirring for about 2–3 minutes to cook out the raw flour taste and develop the roux.
Roux Tip: The roux should be smooth and slightly golden but not too dark, which helps keep the soup light in color and rich in texture.
Step 3: Add the Liquid Components
Gradually pour in the chicken broth while whisking to avoid lumps.
Then add the heavy cream slowly, continuing to stir as the mixture thickens.
Bring the mixture to a gentle boil, then immediately reduce to a simmer.
Why Simmering Matters: Boiling cream can cause it to separate. A low simmer ensures the soup stays velvety and smooth.
Step 4: Add Chicken and Seasonings
Stir in the shredded cooked chicken, Parmesan cheese, dried basil, Italian seasoning, and salt and pepper.
Simmer gently for 10–15 minutes to allow all flavors to meld together and the soup to thicken.
Chicken Tip: Use rotisserie chicken for a time-saving shortcut, or poach chicken breasts in broth ahead of time for a juicier texture.
