Hearty Chicken & Sun-Dried Tomato Soup

Ingredients:

• 2 chicken breasts, baked and shredded
• 3 small shallots, peeled and thinly sliced
• 4 cloves garlic, grated
• 2 cups kale, chard, spinach, or a mix of hearty leafy greens (basically empty out your lettuce drawer)
• 1 (7-ounce) jar sun-dried tomatoes packed in oil (the oil is liquid gold—don’t waste it)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp red pepper flakes (optional, unless you’re feeling spicy)
• 6 cups vegetable stock
• 1 parmesan rind (optional but life-changing)
• 8 ounces dried pasta (optional)
• 1 cup milk (any kind)
• Juice of 1 lemon
• 2 ounces fresh parmesan, grated for garnish
• Kosher salt and freshly cracked black pepper, to taste

Instructions:

1. Bake the Chicken: Preheat your oven to 375°F. Place the chicken breasts on a baking sheet, season with salt and pepper, and bake for 35 minutes or until cooked through. Once done, shred those bad boys and set aside.
2. Sauté the Base: Heat a stock pot or high-sided sauté pan over medium heat. Add the oil from the jar of sun-dried tomatoes.
3. Add the Shallots: Sauté for 3-4 minutes until softened, seasoning with salt.
4. Spice it Up: Stir in the oregano, thyme, and red pepper flakes. Toss in the garlic and sun-dried tomatoes, letting it all mingle for 4-5 minutes. The kitchen will smell like a dream.
5. Simmer Time: Pour in the vegetable stock and add the parmesan rind if using. Bring to a simmer over medium-high heat.
6. Get Carby: Add the pasta and simmer for 5 minutes. Then stir in the leafy greens and cook another 3-4 minutes until the pasta is al dente (fancy talk for “still has a little bite”).
7. Add the milk: Stir in the milk.
8. Zesty Finish: Squeeze in the lemon juice for a bright pop of flavor. Taste and adjust seasoning as needed.
9. Add the Chicken: Stir in your shredded chicken. Season with salt and pepper to taste, and remove the parmesan rind.
10. Serve: Ladle into bowls, garnish with fresh parmesan, and get ready for compliments.