Description
A warm, creamy soup packed with lean shredded chicken and colorful vegetables, perfect for a busy weeknight or elegant enough for guests.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil for cooking
- Grated Parmesan for serving (optional)
Instructions
- Heat a large pot or Dutch oven over medium heat and add the olive oil.
- Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook another 30–45 seconds until fragrant.
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Add to the pot and brown 3–4 minutes per side. Remove the chicken and set aside.
- Add the diced carrots and zucchini to the pot and sauté about 5 minutes until they start to soften.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Return the chicken to the pot, bring to a boil, then reduce heat and simmer until the chicken reaches 165°F, about 12–15 minutes.
- Remove the chicken to a cutting board and shred with two forks; return the shredded chicken to the pot.
- Stir in the heavy cream and baby spinach. Warm gently until the spinach wilts and the soup is glossy.
- Add the halved cherry tomatoes, taste, and adjust seasoning with salt and pepper. Serve hot with grated Parmesan if desired.
Notes
For a lighter finish, consider using half-and-half. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian