Cooking NYTimes Chicken Soup Recipe

Chicken soup is one of those comfort foods that never goes out of style, and this recipe from The New York Times is a game-changer. With its rich and creamy sauce, tender chicken, and pop of freshness from basil, you'll be hooked from the very first bite.

To start, preheat your skillet over medium-high heat and add in some oil to get things going. While that's heating up, take your thin-sliced chicken breasts and place them in a ziplock bag with some flour, salt, and black pepper. Seal the bag tightly and give it a good shake to coat those chicken pieces evenly.

Once the skillet is hot, remove the chicken from the bag and add it to the pan. Cook for about 3 minutes on each side, or until it's lightly golden and just cooked through. Remove the chicken from the skillet and set it aside for now.

Next up, reduce the heat to medium and add in some onions to the same skillet. Cook those onions until they're softened and translucent, which should take about 2-3 minutes. Now it's time to add in the flour-dusted chicken back into the pan, shaking off any excess before adding it to the onions.

Now we get to the sauce part! Heat up some heavy cream in a large nonstick skillet over medium heat. Add in some tomato paste for depth of flavor, along with some grated Parmigiano Reggiano, oregano, and red pepper flakes. Stir everything together until it's smooth and creamy, then add in some chicken broth to thin out the sauce.

Bring that sauce to a simmer and let it cook for about 5 minutes or so, stirring occasionally, until it's nice and thick. Now it's time to add in your cooked chicken back into the pan, along with some sun-dried tomatoes for an extra burst of flavor. Stir everything together until the chicken is fully coated in that delicious sauce.

Finally, season with some salt and pepper to taste, then serve it up hot garnished with some fresh basil leaves. This chicken soup recipe is perfect for a chilly evening or whenever you need a comforting meal. So go ahead, give it a try and see why it's a favorite among NYTimes readers!

Cooking nytimes chicken soup