Chicken Asiago Soup

Creamy, comforting, and packed with flavor, this Chicken Asiago Soup is the ultimate cold-weather meal that’s both hearty and elegant. Featuring tender shredded chicken, vibrant vegetables like carrots, celery, and spinach, and a velvety broth infused with Asiago cheese and a touch of heavy cream, this soup is a rich, savory treat that will warm you from the inside out. Aromatic herbs like thyme and oregano perfectly complement the cheesy, creamy base, while a hint of garlic adds depth to every spoonful. Ready in just under an hour, this one-pot recipe is ideal for busy weeknights or cozy weekends. Pair this delicious soup with crusty bread for dipping, and savor a dish that’s as nourishing as it is indulgent.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1.5 cups Asiago cheese, shredded
• 2 cups baby spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until cooked through. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 5

Pour the chicken broth into the pot and bring it to a simmer. Use a wooden spoon to scrape up any browned bits on the bottom of the pot for added flavor.

Step 6

While the broth is heating, shred the cooked chicken using two forks and set it aside.

Step 7

Add the dried thyme, oregano, salt, and black pepper to the simmering broth. Let it cook for 10 minutes to allow the flavors to meld.

Step 8

Stir in the heavy cream and shredded Asiago cheese, making sure the cheese melts completely into the soup.

Step 9

Return the shredded chicken to the pot, and add the baby spinach. Stir until the spinach wilts, about 2-3 minutes.

Step 10

Taste the soup and adjust seasoning as needed. Serve hot with crusty bread if desired.

Nutrition Facts

Serving size	(2644.5g)

Amount per serving	% Daily Value*
Calories	2538.0

Total Fat 175.2g	0%
Saturated Fat 91.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 676mg	0%
Sodium 7440.6mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 10.1g	0%
Total Sugars 16.1g
Protein 174.0g	0%

Vitamin D 36IU	0%
Calcium 1553.6mg	0%
Iron 10.9mg	0%
Potassium 2274.0mg	0%

*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.

Source of Calories

Fat: 64.1%

Protein: 28.3%

Carbs: 7.6%