Maggiano's Little Italy Chicken Asiago Soup Copycat

Transport your taste buds straight to your favorite Italian kitchen with this comforting Maggiano's Little Italy Chicken Asiago Soup Copycat recipe. This hearty soup combines tender shredded chicken, fresh veggies, and a velvety broth enriched with Asiago cheese and heavy cream—all simmered to perfection with aromatic thyme, oregano, and a hint of garlic. The addition of fresh baby spinach adds a pop of color and nutrients, making it as satisfying as it is indulgent. Whether you're serving it with crusty bread for a cozy dinner or as a show-stopping starter for a dinner party, this creamy chicken Asiago soup is bound to become a family favorite. Perfect for lovers of Italian-inspired comfort food, this copycat recipe captures the warm hospitality of Maggiano's in every spoonful!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1.5 cups Asiago cheese, grated
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon dried oregano
• 1 piece bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups baby spinach leaves

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken breasts with salt and black pepper, then sear them in the pot until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

Step 3

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

Step 4

Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.

Step 5

Pour in the chicken broth, scraping the bottom of the pot to deglaze. Add the fresh thyme, oregano, and bay leaf.

Step 6

Return the seared chicken breasts to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked through.

Step 7

While the chicken is simmering, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 8

Slowly whisk the heavy cream into the roux and cook for another 2 minutes until thickened. Set aside.

Step 9

Once the chicken is cooked, remove it 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 heavy cream mixture and grated Asiago cheese. Stir until the cheese is fully melted and the soup is creamy.

Step 11

Add the baby spinach leaves and cook for an additional 2-3 minutes, until the spinach is wilted.

Step 12

Adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Step 13

Ladle the soup into bowls and serve hot with crusty bread or garlic toast on the side.

Nutrition Facts

Serving size	(2701.6g)

Amount per serving	% Daily Value*
Calories	2813.8

Total Fat 195.3g	0%
Saturated Fat 99.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 752.8mg	0%
Sodium 9062.9mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 18.9g
Protein 181.2g	0%

Vitamin D 41.6IU	0%
Calcium 1527.1mg	0%
Iron 10.9mg	0%
Potassium 3490.4mg	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: 64.6%

Protein: 26.6%

Carbs: 8.8%