Chicken and Spinach Soup
In this tasty soup, I use a handful of ingredients, but it’s the addition of sun-dried tomatoes to every bite that adds a sweet, exciting flavor burst!
Chef Tips:
- I used chicken breasts here, but you can use skinless, boneless chicken thighs if you prefer more succulent dark chicken meat.
Chicken and Spinach Soup
This comforting chicken and spinach soup is warm, nourishing, and perfect for a cozy meal. With rich flavors and a light, satisfying broth, it’s a delicious dish for any season.
Ingredients
- 28.2 oz skinless boneless chicken breasts (we use Butcher Box meat)
- Pinch ground paprika
- 2 TB olive oil
- ½ onion finely chopped
- 2 cloves garlic crushed with a garlic press
- 1 stick celery finely chopped
- ½ tsp Italian mixed dried herbs
- 4 cups chicken stock
- 2 cups water
- 12.3 oz baby spinach leaves
- ½ cup heavy cream plus extra to serve
- 2.1 oz sundried tomatoes sliced into strips
- A few sprigs thyme to garnish
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking tray with baking parchment paper.
- Lay the chicken breasts out onto the tray and sprinkle on the paprika. Season with salt and pepper.
- Bake in the oven for 22-23 minutes. Once done, remove from the oven and cover with foil to rest for 5-10 minutes.
- Meanwhile, heat the olive oil in a large, non-stick saucepan over medium heat.
- Add the onion, garlic, and celery and cook, stirring regularly until the vegetables start to soften, around 10 minutes.
- Increase the heat to high and add the Italian herbs, chicken stock, and water.
- Bring to the boil and leave to simmer for 5-10 minutes to reduce a little.
- Then, add the spinach and allow the spinach to completely wilt into the mixture.
- Pour in the cream and sun-dried tomato strips and leave on low heat for another 10 minutes. Taste the soup and adjust it with salt and pepper. If the chicken is still resting, keep on a low heat until the chicken is ready to be sliced.
- Slice the rested chicken into strips. Divide the soup between 4 bowls and top with the chicken. Drizzle over a little extra cream and garnish with thyme.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 10gProtein: 61gFat: 37gSaturated Fat: 18gCholesterol: 140mgSodium: 1000mgFiber: 4gSugar: 5g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.