Description
A creamy, comforting Tuscan-inspired soup with tender chicken, pasta shells, and sun-dried tomatoes. Velvety and hearty, it’s a cozy, one-bowl meal that’s perfect for any occasion.
Ingredients
1.5 lbs boneless, skinless chicken breasts
10 oz pasta shells
1 cup chopped onion
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
8 oz sun-dried tomatoes, oil-packed
1 tsp dried thyme
2 tsp dried oregano
4 cups vegetable broth
1 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions, then drain and set aside.
In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened, 5-7 minutes.
Add chicken to the pot and cook until no longer pink, 6-8 minutes. Stir in sun-dried tomatoes, thyme, and oregano.
Pour in vegetable broth and bring to a simmer. Let cook for 10-12 minutes.
Stir in cooked pasta and heavy cream. Reduce heat and simmer for 5 minutes. Season with salt and pepper.
Remove from heat and let rest for 5 minutes before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Use fresh herbs (1 tbsp thyme and 2 tbsp oregano) for brighter flavor.
Storage: Refrigerate for up to 3 days or freeze in airtight containers for 2 months.