Here’s a Creamy Chicken Spinach Soup recipe 🍲🥬
Comforting, hearty, and packed with protein and greens.
Ingredients (serves 4–6)
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 cups fresh spinach (or frozen, thawed and drained)
- 2 tbsp all-purpose flour (optional, for thicker soup)
- 1 tsp dried thyme
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: pinch of nutmeg
Instructions
- Sauté vegetables
- In a large pot, melt butter over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Add flour (optional)
- Sprinkle flour over vegetables and stir for 1 minute to remove raw taste.
- Add liquids and chicken
- Pour in chicken broth slowly, stirring to combine.
- Add shredded chicken, thyme, salt, and pepper.
- Bring to a gentle simmer for 10 minutes.
- Add spinach and cream
- Stir in spinach and cook 2–3 minutes until wilted.
- Lower heat and stir in cream. Do not boil once cream is added.
- Adjust seasoning
- Taste and add more salt, pepper, or nutmeg as desired.
- Serve
- Serve hot with crusty bread, crackers, or over rice for a heartier meal.
Tips & Variations
- Use rotisserie chicken for a quick version.
- Can substitute half-and-half or milk for lighter soup.
- For extra flavor, add Parmesan cheese or a squeeze of lemon juice.
- Can make gluten-free by skipping the flour or using cornstarch slurry.
If you want, I can also give a slow-cooker creamy chicken spinach soup or a curry-flavored version.
