Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/3 cup sun-dried tomatoes (packed in oil), julienned
  • 1/2 tsp red pepper flakes
  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried Italian seasoning
  • 2 cups fresh kale, stems removed and chopped
  • salt to taste
  • black pepper to taste
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic, sun-dried tomatoes, and red pepper flakes; cook for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to remove the raw tin taste.
  4. Increase heat to medium-high. Add the cubed chicken breast, season with salt and pepper, and sear until golden-brown on all sides (about 5–7 minutes).
  5. Pour in the chicken bone broth and Italian seasoning. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes.
  6. Stir in the half-and-half and freshly grated Parmesan cheese until emulsified and velvety.
  7. Add the chopped kale and cook for the final 2 minutes using residual heat to wilt the leaves while preserving their color.