Description
A warm and creamy soup that combines tender shredded chicken, creamy tomato broth, and fresh spinach for a romantic and cozy meal.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- A few handfuls fresh spinach
- Freshly grated Parmesan, for serving
Instructions
- Heat 1 tablespoon olive oil in a large, heavy pot over medium heat.
- Add diced onion, carrots, and celery. Sauté until softened and slightly translucent, about 6–8 minutes.
- Stir in minced garlic and cook 30–60 seconds until fragrant.
- Push the vegetables to the side and add the chicken breast. Brown on each side for 2–3 minutes.
- Pour in chicken broth and the can of diced tomatoes with their juices. Increase heat until the liquid reaches a gentle boil.
- Lower the heat to a simmer. Stir in heavy cream and Italian seasoning. Simmer uncovered for 15–20 minutes until the chicken is cooked through.
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Stir in fresh spinach until wilted. Taste and season with salt and pepper. Serve hot with a sprinkle of freshly grated Parmesan.
Notes
For quicker preparation, rotisserie chicken can be used. This recipe is gluten-free as written.