Prepare and Sear the Chicken

Pat the chicken thighs dry with a paper towel and season both sides generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, being careful not to overcrowd the pot (you may need to do this in two batches). Sear for 4-5 minutes per side, until a beautiful golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set it aside on a plate. Cooking Tip: Don’t skip the searing step! The browned bits (fond) left on the bottom of the pot are packed with flavor and will form the foundation of your soup.

Sauté the Aromatics

Reduce the heat to medium. In the same pot, add the reserved tablespoon of sun-dried tomato oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.

Create the Roux and Broth Base

Sprinkle the flour over the onion and tomato mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This mixture is called a “roux” and it will thicken your soup beautifully. Slowly pour in the chicken broth, about a cup at a time, whisking continuously to prevent any lumps from forming. Once all the broth is incorporated, add the dried oregano and red pepper flakes.

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Simmer to Perfection

Return the seared chicken thighs (and any accumulated juices) to the pot. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 20-25 minutes. This allows the chicken to become fork-tender and the flavors to meld together.

Shred the Chicken and Add Cream

After simmering, remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Stir in the heavy cream and the fresh Parmesan cheese until the cheese is melted and the soup is creamy and cohesive.

Wilt the Spinach and Final Seasoning

Add the chopped spinach to the pot and stir. It will wilt quickly in the hot soup within 1-2 minutes. Turn off the heat. Stir in the fresh basil and parsley. Now is the time to taste your soup and adjust the seasoning with more salt and pepper if needed. Practical Example: If the soup tastes a bit flat, it likely needs more salt. Add a pinch at a time, stirring and tasting after each addition, until the flavors truly pop.

Serve and Enjoy Your Hug in a Bowl

Ladle the hot soup into bowls. Garnish with an extra sprinkle of Parmesan cheese, a crack of black pepper, and a fresh basil leaf. Serve immediately.