High Protein Creamy Chicken Soup
Velvety, flavorful, and packed with nutrients, this High Protein Creamy Chicken Soup is the ultimate comfort food for health-conscious eaters. Loaded with tender shredded chicken breast, hearty vegetables, and nourishing white beans, this soup offers a protein boost in every bite. The addition of cremini mushrooms, aromatic herbs like thyme and oregano, and a splash of heavy cream creates a rich, creamy texture without overpowering the natural flavors. Baby spinach adds a final touch of vibrant color and extra nutrients. Perfect for a cozy dinner or meal prep, this satisfying soup is ready in just one hour and serves six. Whether you're craving warmth on a cold day or looking for a wholesome, protein-packed meal, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1.5 liters low-sodium chicken broth
- 400 grams white beans, drained and rinsed
- 150 grams cremini mushrooms, sliced
- 150 milliliters heavy cream
- 100 grams baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3 minutes until the vegetables start to soften.
Add the sliced mushrooms and cook for an additional 5 minutes, until they release their moisture and start to brown.
Push the vegetables to one side of the pot and place the chicken breasts on the other side.
Cook the chicken, turning once, until both sides are golden brown, about 5 minutes per side.
Pour in the chicken broth and add the white beans to the pot.
Season with dried thyme, dried oregano, salt, and black pepper. Stir to combine and bring the soup to a gentle boil.
Reduce the heat to low, cover, and let it simmer for 20 minutes, ensuring the chicken is cooked through.
Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back into the soup.
Stir in the heavy cream and simmer for another 5 minutes to heat through.
Add the baby spinach and cook until wilted, about 2 minutes.
Adjust the seasoning with additional salt and pepper if necessary.
Serve the soup hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 688 mg | 15% | |
*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.
