Soup Du Jour Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder. Lightly dust each breast with the 2 tablespoons of flour, shaking off excess.

Sear chicken

Heat 1 tablespoon olive oil and the butter in a large wide skillet (12-inch) over medium-high heat until shimmering. Add the chicken breasts and sear until golden brown, about 3-4 minutes per side (internal temperature will be undercooked at this stage). Remove the chicken to a plate and set aside.

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add the chopped sun-dried tomatoes to the skillet and stir for 1 minute to release flavors. Pour in the white wine (or 1/4 cup chicken broth if not using wine) to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.

Pour in the 3 cups of chicken broth and bring the mixture to a gentle simmer. Stir in the Italian seasoning and red pepper flakes (if using). Return the seared chicken breasts to the skillet, nestling them into the liquid. Simmer, uncovered, until the chicken is cooked through to 160-165°F (about 8-10 minutes depending on thickness).

Once chicken is cooked, remove it again to a cutting board and tent with foil. Reduce heat to low. Stir in the heavy cream and grated Parmesan into the skillet, whisking until cheese melts and sauce is smooth and slightly thickened, about 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.

While the sauce simmers with the chicken (or in a separate pot), cook the noodles according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta cooking water before draining.

Add the drained noodles to the cream and sundried tomato broth. If the sauce is too thick, add up to 1/2 cup reserved pasta water to loosen to desired consistency. Stir in the baby spinach and cook until wilted, about 1-2 minutes.

Slice the rested chicken breasts into 1/2-inch slices and nestle them back into the soup/noodle mixture so each serving has chicken in the broth.

Stir in the tablespoon of fresh lemon juice and chopped basil or parsley. Taste and adjust final seasoning. Serve the soup du jour hot with an extra sprinkle of grated Parmesan at the table.