Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: Parmesan cheese for garnish
Instructions
- Heat olive oil in a pot; sear chicken on both sides. Remove and set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Pour in chicken broth, add Italian seasoning, and simmer. Return chicken to the pot to cook through.
- Remove chicken, shred, and return it to the soup.
- Stir in heavy cream and spinach. Simmer until spinach wilts.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- Use rotisserie chicken for a quicker option.
- Substitute heavy cream with half-and-half for a lighter version.
- Cook pasta directly in the soup for extra heartiness, but add more broth to account for absorption.
- Leftovers keep for up to 3 days in the fridge; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes