Ah, now we’re talking comfort food! Here’s a rich and creamy chicken spinach soup recipe that’s simple, hearty, and perfect for any day.
Creamy Chicken Spinach Soup
Ingredients (Serves 4)
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 2 cups cooked chicken, shredded (rotisserie or leftover works great)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach, chopped (or baby spinach)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp nutmeg (optional, enhances creaminess)
- 2 tbsp all-purpose flour (optional, for thicker soup)
Instructions
- Sauté the aromatics:
- In a large pot, heat butter over medium heat.
- Add onions, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Make the base:
- Sprinkle flour over the vegetables (if using) and stir for 1–2 minutes. This helps thicken the soup.
- Slowly add chicken broth, stirring constantly to avoid lumps.
- Add chicken and simmer:
- Add shredded chicken.
- Bring to a gentle simmer for 10 minutes so flavors meld.
- Add cream and spinach:
- Stir in heavy cream and chopped spinach.
- Cook 2–3 minutes until spinach wilts and soup is heated through.
- Season and serve:
- Add salt, pepper, and nutmeg to taste.
- Serve hot with crusty bread or a sprinkle of grated cheese on top.
💡 Tips:
- For extra flavor, add a pinch of smoked paprika or a squeeze of lemon juice before serving.
- You can use half cream, half milk if you want it lighter.
- For a smoother soup, blend 1/3 of it before adding the spinach for a creamy texture.
If you want, I can also give a super quick 20-minute version that’s creamy, cheesy, and uses minimal ingredients, perfect for busy nights.
Do you want me to do that version too?
