Ingredients
Scale
- 2 tablespoons unsalted butter ๐งย
- 1 small onion, finely diced ๐ง ย
- 3 cloves garlic, minced ๐งย
- 2 cups cooked, shredded chicken ๐ย
- 1/2 cup sun-dried tomatoes, chopped ๐ย
- 2 cups fresh spinach, chopped ๐ฅฌย
- 4 cups chicken broth ๐ฅฃย
- 1 cup heavy cream ๐ฅย
- 1/2 cup grated Parmesan cheese ๐งย
- 1 teaspoon dried Italian seasoning ๐ฟย
- Salt and pepper to taste ๐งย
- 1/4 teaspoon red pepper flakes (optional, for a little heat) ๐ถ๏ธย
Instructions
Sautรฉ Aromatics:
In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for 1 more minute until fragrant.Add Broth and Chicken:
Pour in chicken broth and bring to a simmer. Add the shredded chicken, sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.Incorporate Spinach and Cream:
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let the soup heat gently without boiling.Season and Serve:
Adjust seasonings to taste and sprinkle red pepper flakes for a touch of spice, if desired. Serve hot with crusty bread or a side salad.
Notes
- For a lower-carb version, use kale instead of spinach and reduce the Parmesan cheese.
- Add cooked pasta or rice for a heartier soup.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 20 mins