1️⃣ Sauté the Aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until translucent.
2️⃣ Layer in Flavor: Add garlic, cooking for 30 seconds. Stir in carrots and celery, sautéing for 3-4 minutes.
3️⃣ Cook the Chicken: Season bite-sized chicken pieces with salt, pepper, thyme, and rosemary. Add to the pot, cooking for 6-8 minutes until lightly golden.
4️⃣ Simmer: Pour in chicken broth and sun-dried tomatoes. Bring to a gentle simmer and cook for 15-20 minutes.
5️⃣ Make it Creamy: Reduce heat to low, stir in heavy cream, and let the soup thicken for 5 minutes.
6️⃣ Serve & Enjoy: Garnish with fresh parsley and optional toppings before serving warm!
Notes
Mediterranean Twist: Swap sun-dried tomatoes for artichokes and add feta cheese.
Spicy Version: Add jalapeño and smoked paprika, then top with chorizo.
Protein Boost: Replace some chicken with white beans and quinoa.
Dairy-Free: Use full-fat coconut milk instead of heavy cream.