Ah, Creamy Chicken Spinach Soup 🥣—a comforting, protein-packed soup that’s rich, creamy, and full of vibrant greens. Perfect for a cozy meal!
Creamy Chicken Spinach Soup
Servings: 4–6
Prep time: 10 min
Cook time: 25–30 min
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb (450 g) cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 cups fresh spinach, chopped
- 2 tbsp all-purpose flour (optional, for thicker soup)
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt & pepper, to taste
- Optional garnish: grated Parmesan, croutons, or extra spinach
Instructions
- Sauté the vegetables
- In a large pot, melt butter or heat olive oil over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add chicken and broth
- Stir in shredded chicken and chicken broth.
- Add thyme, salt, and pepper. Bring to a simmer.
- Make it creamy (optional thickening)
- If you want a thicker soup, sprinkle flour over the vegetables and stir for 1–2 minutes before adding broth.
- Simmer 10 minutes to allow flavors to meld.
- Add cream and spinach
- Stir in heavy cream and chopped spinach. Cook 2–3 minutes until spinach is wilted and soup is heated through.
- Adjust seasoning
- Taste and add more salt, pepper, or herbs if needed.
- Serve
- Ladle into bowls and garnish with Parmesan or croutons if desired.
🔥 Tips
- For extra flavor, sauté vegetables in bacon fat or add cooked bacon bits.
- Can substitute kale or Swiss chard for spinach.
- For a smoother soup, use an immersion blender for part of the soup, leaving some texture.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid curdling the cream.
I can also give a slow cooker version that lets the flavors meld all day, making the chicken tender and the soup extra rich.
Do you want the slow cooker version?
