Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into cubes
- Kosher salt and pepper, to taste
- 1 medium yellow onion, small diced
- 2 medium carrots, finely chopped
- 1/3 cup sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 ounce tomato paste (one can)
- 4 cups low-sodium chicken stock
- 14.5 ounces coconut milk (one can)
Pasta & Greens
- 2 cups small-shape pasta, whole wheat if desired (uncooked)
- 2 cups baby spinach, coarsely chopped
Finishing Touch
- 1/2 cup grated parmesan cheese
Instructions
- Heat Olive Oil and Cook Chicken: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the 1 pound of cubed chicken breast in a single layer and cook, stirring occasionally, until the chicken is no longer pink, about 4 to 5 minutes.
- Sauté Onions and Carrots: Season the chicken with kosher salt and pepper to taste. Add the diced yellow onion and finely chopped carrots to the pot. Sauté for approximately 5 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are softened.
- Add Sun-Dried Tomatoes, Garlic, and Herbs: Stir in 1/3 cup chopped sun-dried tomatoes, 4 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 6 ounces of tomato paste. Cook while stirring continuously for 1 to 2 minutes to release the flavors.
- Pour in Broth and Coconut Milk: Add 4 cups of low-sodium chicken stock and 14.5 ounces of coconut milk to the pot. Bring the soup mixture to a boil, then reduce the heat to low and let it simmer gently.
- Simmer and Cook Pasta: Let the soup simmer for 10 minutes to allow flavors to meld. Then stir in 2 cups of small-shape pasta (uncooked). Continue simmering for an additional 10 to 12 minutes, or until the pasta is tender but not mushy.
- Finish with Greens and Cheese: Remove the pot from heat. Stir in 2 cups of coarsely chopped baby spinach and 1/2 cup grated parmesan cheese until the spinach wilts and the cheese is melted, giving the soup a creamy, rich finish.
Notes
- Use whole wheat pasta for added fiber and a healthier option.
- Sun-dried tomatoes packed in oil will provide more richness; if using dry sun-dried tomatoes, rehydrate in warm water before chopping.
- You can substitute chicken breast with thigh meat for a juicier texture.
- Adjust seasoning with salt and pepper according to taste before serving.
- For a spicier kick, add red pepper flakes during the herb and tomato paste step.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
