Ingredients
Scale
- 1 pound cooked chicken breast, shredded
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, sun-dried tomatoes, Italian seasoning, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and chopped spinach. Cook until spinach wilts and soup thickens slightly.
- Serve hot, topped with Parmesan cheese and fresh herbs.
Notes
- Feel free to substitute fresh spinach with kale or Swiss chard.
- Adjust cream for desired richness.
- This soup pairs well with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg