Ingredients
Scale
- 2 chicken breasts (approx. 300g each)
- 1 cup (150g) carrots, diced
- 1 cup (150g) celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups (60g) spinach
- 1 cup (150g) cherry tomatoes, halved
- Parmesan cheese for garnish
Instructions
- In a large pot, sauté onion, carrots, and celery over medium heat for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add chicken breasts to the pot and cook until browned on both sides, about 5 minutes.
- Pour in chicken broth and season with Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer until chicken is cooked through, about 20 minutes. Shred chicken and return to the pot.
- Stir in cream, spinach, and cherry tomatoes. Cook until heated through, about 5 minutes.
- Serve hot, garnished with Parmesan cheese.
Notes
This soup can be made ahead and tastes even better the next day. Great paired with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian