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 Wild Pastures 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