Description
A delicious and creamy chicken soup loaded with spinach and flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes (adjust to taste, start with ½ teaspoon for mild)
- 1 teaspoon dried oregano
- Salt and black pepper (to taste)
- 1 can (14 oz) diced tomatoes (drained, fire-roasted preferred)
- 6 cups chicken broth (low-sodium recommended)
- 2 large chicken breasts (6–8 oz each)
- 1 cup heavy cream
- 3 cups fresh spinach (measured before chopping, then roughly chopped)
- ½ cup grated Parmesan cheese (freshly grated preferred)
- Fresh parsley or basil (for garnish, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven (at least 5-quart capacity) over medium heat until shimmering. Add finely chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
- Add minced garlic, red pepper flakes, dried oregano, salt, and black pepper to the pot. Stir constantly for 1-2 minutes until fragrant but not browned.
- Stir in drained diced tomatoes and cook for 3 minutes, allowing them to break down slightly. Pour in chicken broth and bring to a gentle boil.
- Add whole chicken breasts to the pot, reduce heat to low, and simmer gently (small bubbles occasionally breaking surface) for 15-20 minutes until chicken reaches 165°F internally. Avoid rapid boiling to keep meat tender.
- Remove cooked chicken from pot and place on cutting board. Let rest for 2-3 minutes until cool enough to handle safely, then shred into bite-sized pieces using two forks. Return shredded chicken to pot.
- Reduce heat to low, then stir in heavy cream until fully combined. Add fresh chopped spinach and cook for 2-3 minutes until completely wilted.
- Add grated Parmesan cheese and stir until melted smoothly into the broth. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
- Ladle soup into bowls and garnish with fresh parsley or basil if desired. Serve hot with crusty bread for dipping.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is not recommended due to the heavy cream and spinach.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg