Chicken Asiago Soup
Creamy, comforting, and packed with flavor, this Chicken Asiago Soup is the ultimate cold-weather meal that’s both hearty and elegant. Featuring tender shredded chicken, vibrant vegetables like carrots, celery, and spinach, and a velvety broth infused with Asiago cheese and a touch of heavy cream, this soup is a rich, savory treat that will warm you from the inside out. Aromatic herbs like thyme and oregano perfectly complement the cheesy, creamy base, while a hint of garlic adds depth to every spoonful. Ready in just under an hour, this one-pot recipe is ideal for busy weeknights or cozy weekends. Pair this delicious soup with crusty bread for dipping, and savor a dish that’s as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1.5 cups Asiago cheese, shredded
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour the chicken broth into the pot and bring it to a simmer. Use a wooden spoon to scrape up any browned bits on the bottom of the pot for added flavor.
While the broth is heating, shred the cooked chicken using two forks and set it aside.
Add the dried thyme, oregano, salt, and black pepper to the simmering broth. Let it cook for 10 minutes to allow the flavors to meld.
Stir in the heavy cream and shredded Asiago cheese, making sure the cheese melts completely into the soup.
Return the shredded chicken to the pot, and add the baby spinach. Stir until the spinach wilts, about 2-3 minutes.
Taste the soup and adjust seasoning as needed. Serve hot with crusty bread if desired.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.1 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1554 mg | 120% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
