Creamy Chicken Spinach Soup

Indulge in the comforting flavors of this Creamy Chicken Spinach Soup, a hearty and wholesome dish perfect for cozy evenings. Featuring tender, seared chicken breasts, fresh baby spinach, and a silky broth thickened with a touch of flour and enriched with heavy cream, this soup is the perfect balance of creamy indulgence and nutritious goodness. Aromatic garlic, onion, and a sprinkle of thyme add depth to the flavor, while grated Parmesan cheese delivers a hint of savory richness. Ready in just 50 minutes, this one-pot wonder is easy to prepare and ideal for weeknight dinners. Serve it with crusty bread for a complete, satisfying meal that will warm you from the inside out. Perfect for fans of creamy chicken recipes and hearty soups, this dish will quickly become a comfort food favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 cups baby spinach
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon dried thyme
• 2 cups water

Directions

Step 1

Season the chicken breasts with salt, pepper, and paprika on both sides.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add butter and melt over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually pour in the chicken broth while whisking to prevent lumps. Follow with the water and heavy cream, stirring to combine.

Step 7

Add the dried thyme and bring the mixture to a gentle simmer. Reduce the heat if needed to avoid boiling.

Step 8

Return the seared chicken breasts to the pot, cover, and cook for about 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).

Step 9

Remove the chicken from the pot and shred it into bite-sized pieces using two forks.

Step 10

Add the shredded chicken back to the pot along with the baby spinach. Stir until the spinach wilts, about 1-2 minutes.

Step 11

Stir in the Parmesan cheese and adjust seasoning with additional salt and pepper, if necessary.

Step 12

Serve the soup hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2412.7g)

Amount per serving	% Daily Value*
Calories	2243.5

Total Fat 154.0g	0%
Saturated Fat 82.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 681.6mg	0%
Sodium 6534.7mg	0%
Total Carbohydrate 34.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 7.1g
Protein 159.7g	0%

Vitamin D 8.0IU	0%
Calcium 1196.2mg	0%
Iron 11.4mg	0%
Potassium 1971.4mg	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: 29.5%

Carbs: 6.3%