Creamy Chicken Spinach Soup sounds like a warm, hearty, and comforting meal! It’s rich, full of flavor, and perfect for a cozy night in. Here’s a simple recipe for making this creamy, delicious soup:
Ingredients:
- 2 tbsp olive oil or butter
- 1 lb chicken breasts (or thighs), boneless and skinless, cubed or shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 2 cups fresh spinach, roughly chopped
- 2 medium potatoes, peeled and diced (optional, for added creaminess)
- 1 tsp dried thyme (or a few sprigs fresh thyme)
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for extra richness)
- 1 tbsp lemon juice (optional, to balance the richness)
Instructions:
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the chicken (cubed or shredded) and cook until browned and fully cooked through, about 7-8 minutes. Season with a pinch of salt and pepper. Once cooked, remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add a little more olive oil if necessary, and sauté the onion for about 3-4 minutes, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Broth and Potatoes:
- Pour in the chicken broth and bring it to a simmer. If you’re using potatoes, add them now. Simmer for about 10-12 minutes until the potatoes are tender.
- Blend for Creaminess (Optional):
- If you want a smoother, creamier soup, you can use an immersion blender to blend part of the soup, or transfer a portion to a blender and blend until smooth. This step is optional, but it gives the soup a velvety texture.
- Add the Spinach and Cream:
- Stir in the chopped spinach and let it wilt down for about 2-3 minutes.
- Add the heavy cream (or half-and-half) and stir until combined, letting it heat through. Adjust the heat to low to prevent boiling.
- Finish the Soup:
- Return the cooked chicken to the pot and stir in the Parmesan cheese (if using). Let everything simmer together for another 5 minutes. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.
- Serve:
- Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh herbs if desired.
Tips:
- Chicken Variations: You can use shredded rotisserie chicken to save time, or even add in some cooked sausage or bacon for extra flavor.
- Vegetable Additions: If you like, you can throw in some carrots, celery, or mushrooms for added texture and flavor.
- Make it Vegan: For a vegan version, swap the chicken for tofu or chickpeas, and use coconut cream or cashew cream in place of dairy.
This creamy chicken spinach soup is both filling and nutritious, with plenty of protein and greens. It’s perfect with a slice of crusty bread or a side salad.
Would you like any tweaks or extra suggestions for making it even heartier?
