Description
A delicious creamy chicken soup packed with flavors and nutrients.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 1 cup baby spinach
- ¼ cup grated Parmesan
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Add diced onion and carrots. Cook for 5–6 minutes until softened.
- Add chicken broth, sun-dried tomatoes, oregano, basil, chili flakes, salt, and pepper. Bring to a gentle simmer.
- Stir in the shredded chicken and simmer for 5 minutes.
- Reduce heat to low and slowly add the heavy cream, stirring gently.
- Add spinach and cook until just wilted.
- Stir in Parmesan if using, then remove from heat.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a thicker soup, blend a portion of it and mix it back into the pot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg