Chicken Popeye Soup Chicken and Spinach Pot Pie Soup
Cozy up with a bowl of Chicken Popeye Soup, a hearty and creamy chicken and spinach pot pie soup that’s bursting with comfort and flavor. Perfectly tender pieces of shredded chicken, vibrant vegetables, hearty spinach, and a luscious, cream-based broth come together to deliver a soul-warming dish reminiscent of classic pot pie without the fuss. Topped off with golden, flaky biscuits, this recipe is the ultimate combination of savory soup and home-baked comfort. Ready in just 50 minutes, it’s ideal for weeknight dinners or chilly evenings when you crave something rich and satisfying. Whether served as a standalone meal or paired with extra biscuits for dipping, this one-pot wonder will soon become a family favorite! Keywords: chicken pot pie soup, spinach soup recipe, creamy chicken soup, comfort food recipes, easy dinner ideas.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
Preheat your oven to 350°F (175°C) for baking the biscuits.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 more minute, until fragrant.
Sprinkle the flour over the veggies and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, making sure to stir constantly to avoid lumps.
Add the chicken breast to the pot and bring the mixture to a simmer. Cover and cook for 12-15 minutes, or until the chicken is fully cooked and tender.
Remove the cooked chicken breast from the pot and shred it using two forks. Set aside.
Stir in the heavy cream, frozen peas, thyme, parsley, salt, and black pepper.
Add the shredded chicken back to the pot and simmer for 5 minutes.
Stir in the fresh spinach and cook for an additional 2-3 minutes, until wilted.
While the soup is simmering, bake the refrigerated biscuit dough according to the package instructions until golden brown.
Ladle the soup into bowls and serve with a warm biscuit on top or on the side for dipping. Enjoy!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 840 mg | 18% | |
*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.
