Ingredients
Chicken and Seasoning
- 1 lb Chicken Tenderloin
- 2 tsp Herbs De Provence
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- 2 tbsp Sundried Tomato Oil (from the can)
- 1 tbsp Butter
Soup Base
- 1 Yellow Onion, diced
- 4 Garlic Cloves, diced
- 1 tbsp Fresh Rosemary, diced, stems removed
- 1 tsp Dried Oregano
- 2 tbsp Garlic Paste
- 6 oz Tomato Paste
- 14.5 oz Canned Diced Tomatoes
- 2 tsp Chicken Bouillon Paste
- 4 cups Chicken Broth
- 1 cup Water
- 8 oz Short Cut Pasta
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- 2 tbsp Lemon Juice
- 2 cups Spinach
- 1/4 cup Sun-dried Tomatoes, oil drained
- Fresh Basil, for garnish
Instructions
- Season the Chicken: In a mixing bowl, toss the chicken tenderloins with herbs de Provence, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated with the seasoning blend.
- Cook the Chicken: Heat sundried tomato oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the seasoned chicken pieces. Cook for approximately 5 minutes per side until the chicken is golden brown and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced yellow onion and cook for about 5 minutes until softened. Add the diced garlic, fresh rosemary, dried oregano, garlic paste, tomato paste, and chicken bouillon paste. Stir and cook together for 3 to 4 minutes to develop the flavors.
- Add Liquids and Tomatoes: Pour in the chicken broth, water, and canned diced tomatoes. Bring the mixture to a boil.
- Cook Pasta: Once boiling, add the short cut pasta and cook until al dente, about 5 to 8 minutes.
- Shred Chicken: While the pasta is cooking, shred the cooked chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot. Stir in the heavy cream, grated parmesan, spinach, lemon juice, and sun-dried tomatoes. Cook together for an additional 2 to 3 minutes until heated through and well combined.
- Final Seasoning and Serve: Adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh basil leaves.
Notes
- For a thicker soup, reduce the amount of water used or simmer longer after adding cream.
- You can substitute short cut pasta with other small shapes like ditalini or orzo.
- To make it lower fat, reduce the amount of butter and heavy cream or use light cream alternatives.
- Ensure not to overcook the pasta to maintain a pleasant texture in the soup.
- Sun-dried tomato oil adds great flavor, but can be substituted with olive oil if unavailable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
