Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp sun-dried tomato oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes (oil-packed), chopped
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup orzo pasta, uncooked
  • 2 cups fresh baby spinach or chopped Lacinato kale
  • 1 cup half-and-half
  • 1 tbsp cornstarch
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the sun-dried tomato oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear until golden brown on all sides (3-4 minutes). Remove chicken and set aside.
  2. Lower heat to medium. In the same pot, sauté the diced onion until translucent. Add minced garlic and chopped sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
  3. Pour in the chicken bone broth, oregano, and red pepper flakes. Bring the mixture to a gentle boil.
  4. Add the uncooked orzo to the pot. Reduce heat to medium-low and simmer for 8-10 minutes, or until the pasta is al dente.
  5. Whisk the cornstarch into the half-and-half until smooth. Stir the slurry into the soup and simmer for 2 minutes until the broth thickens into a silky emulsion.
  6. Return the seared chicken and any juices to the pot. Stir in the spinach (or kale) and grated Parmesan cheese until the greens are wilted and cheese is melted.
  7. Turn off the heat. Stir in fresh basil and adjust seasoning with salt and pepper before serving.