Creamy Chicken Spinach Soup
Indulge in the comforting flavors of this Creamy Chicken Spinach Soup, a hearty and wholesome dish perfect for cozy evenings. Featuring tender, seared chicken breasts, fresh baby spinach, and a silky broth thickened with a touch of flour and enriched with heavy cream, this soup is the perfect balance of creamy indulgence and nutritious goodness. Aromatic garlic, onion, and a sprinkle of thyme add depth to the flavor, while grated Parmesan cheese delivers a hint of savory richness. Ready in just 50 minutes, this one-pot wonder is easy to prepare and ideal for weeknight dinners. Serve it with crusty bread for a complete, satisfying meal that will warm you from the inside out. Perfect for fans of creamy chicken recipes and hearty soups, this dish will quickly become a comfort food favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups baby spinach
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 cups water
Instructions
Season the chicken breasts with salt, pepper, and paprika on both sides.
Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add butter and melt over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking to prevent lumps. Follow with the water and heavy cream, stirring to combine.
Add the dried thyme and bring the mixture to a gentle simmer. Reduce the heat if needed to avoid boiling.
Return the seared chicken breasts to the pot, cover, and cook for about 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
Add the shredded chicken back to the pot along with the baby spinach. Stir until the spinach wilts, about 1-2 minutes.
Stir in the Parmesan cheese and adjust seasoning with additional salt and pepper, if necessary.
Serve the soup hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 525 mg | 11% | |
*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.
