Description
A delightful and comforting creamy chicken soup packed with flavor and nutrition, perfect for any meal.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth
- 6 oz pasta (small Italian shells recommended)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2 cups fresh spinach
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
- Add the onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until translucent, around 3-4 minutes.
- Sprinkle the flour throughout the pot and stir well to combine. If using, add tomato paste and stir.
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps and deglazing the bottom of the pan.
- Bring to a boil, add pasta and remaining Italian seasoning, and season with salt and pepper. Cover and reduce heat to low, simmer for about 20 minutes.
- Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Simmer for another 5 minutes.
- Taste and adjust seasoning if necessary.
Notes
For added flavor, consider using rotisserie chicken or adding herbs at the end. This soup can be made dairy-free by substituting the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg