📋 Instructions

1. 1Season and sear the chicken — Pat 2 lb (900g) chicken dry, season with salt and pepper, and sear in 2 tbsp olive oil in a Dutch oven over medium-high heat at 400F (205C) pan temperature for 4 minutes per side until golden brown. Pull the chicken to a plate at 160F (71C) internal - it finishes cooking in the broth.
2. 2Soften the aromatics — Lower the heat to medium and cook the diced onion for 5 minutes until translucent, then add 4 minced garlic cloves, 1/2 cup chopped sun-dried tomatoes, 1 tsp oregano and 1/2 tsp red pepper flakes. Stir for 60 seconds until the garlic smells nutty, not brown.
3. 3Build the broth — Pour in 4 cups (960ml) chicken broth and scrape the browned bits off the bottom with a wooden spoon. Bring to a simmer at 200F (93C) and let it bubble gently for 5 minutes.
4. 4Return the chicken — Add the seared chicken and any juices back to the pot. Simmer at 200F (93C) for 10 minutes until the chicken reads 165F (74C) on an instant-read thermometer and shreds with light pressure.
5. 5Finish with cream — Drop the heat to low so the surface barely moves, then stir in 1 cup (240ml) heavy cream and 3/4 cup (60g) grated parmesan. Stir until the cheese melts and the broth thickens enough to coat a spoon, about 3 minutes - do not let it boil.
6. 6Wilt the spinach — Turn off the heat and stir in 3 packed cups (90g) baby spinach. Cover for 2 minutes until the leaves collapse and turn deep green, then taste and adjust salt, pepper and lemon.
7. 7Rest and serve — Let the soup sit off heat for 5 minutes so the flavors settle and the broth tightens. Ladle into bowls and top with extra parmesan and cracked pepper.