Description

This rich & creamy chicken spinach soup is a luxurious blend of tender chicken, vibrant spinach, and tangy sun-dried tomatoes in a garlic-Parmesan cream broth. It’s a cozy, one-pot meal perfect for cool nights or quick lunches. The flavors are bold, comforting, and sure to become a repeat favorite.

Ingredients

1 pound chicken breast, boneless and skinless, cubed

1 cup sun-dried tomatoes, oil-packed and chopped

3 cups fresh baby spinach

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/2 cup Parmesan cheese, freshly grated

2 tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add cubed chicken, season with salt, pepper, and half the Italian seasoning. Cook until browned and cooked through. Remove and set aside.

2. In the same pot, sauté minced garlic until fragrant. Add chopped sun-dried tomatoes and remaining Italian seasoning. Stir and cook for 2 minutes.

3. Pour in chicken broth, scraping any bits from the bottom. Bring to a gentle simmer. Stir in heavy cream, then return chicken to the pot. Simmer for 5 minutes.

4. Stir in baby spinach and Parmesan cheese. Simmer until spinach wilts and soup thickens slightly. Taste and adjust seasoning.

5. Serve hot, optionally topped with more Parmesan or red pepper flakes.

Notes

Use oil-packed sun-dried tomatoes for best texture and flavor.

Don’t boil the soup after adding cream—simmer gently to prevent curdling.

Add spinach at the end to retain its vibrant color and nutrients.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: One Pot
Cuisine: American-Italian

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 4g
Sodium: 840mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: creamy chicken spinach soup, sun-dried tomato soup