Creamy Chicken Tomato Soup (Print Version)
# Ingredients:
01 -
3/4 cup white wine, dry.
02 -
2 tablespoons of butter.
03 -
1 teaspoon each garlic and onion powder.
04 -
1/2 cup shredded parmesan cheese.
05 -
1 cup diced onion, very fine.
06 -
3 ounces chopped sun-dried tomatoes.
07 -
4 cups shredded, cooked chicken.
08 -
7 garlic cloves, minced well.
09 -
1 teaspoon dried Italian herbs.
10 -
32 ounces of chicken broth.
11 -
1/2 teaspoon each paprika and garlic salt.
12 -
1/2 cup of rich heavy cream.
13 -
2 cups spinach, finely chopped.
# Instructions:
01 -
Put butter in a Dutch oven over low-medium heat. Stir in onions and cook gently for around 10 minutes, letting them soften and lightly brown without burning.
02 -
Add minced garlic and sun-dried tomatoes to the mix. Stir it often and cook for 3 to 4 minutes.
03 -
Raise the heat to medium. Pour in the wine and deglaze by scraping up any stuck bits from the bottom of the pan.
04 -
Add the chicken, broth, and seasonings. Turn the heat to medium-high and let it simmer without a lid for 10 minutes.
05 -
Take the pot off the heat. Stir in the cream, parmesan, and chopped spinach until the spinach softens.
# Notes:
01 -
Size of each serving is 1 1/4 cup.
02 -
You can swap wine for extra chicken stock if you prefer.
03 -
Slow cooking onions brings out their natural sweetness.