Here’s a rich, comforting Creamy Chicken Spinach Soup recipe — hearty, flavorful, and easy to make in one pot.
🍲 Creamy Chicken Spinach Soup
Ingredients (serves 4–6)
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 lb (450 g) cooked chicken, shredded (rotisserie works great)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter soup)
- 3 cups fresh spinach, chopped
- 2 tbsp all-purpose flour (for thickening)
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- Optional: pinch of nutmeg for extra warmth
Instructions
1. Sauté Veggies
- Heat butter or olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
2. Add Chicken & Broth
- Stir in shredded chicken, thyme, salt, and pepper.
- Pour in chicken broth and bring to a gentle simmer for 10 minutes.
3. Thicken & Make Creamy
- In a small bowl, mix flour with a little cold water to make a slurry.
- Stir slurry into soup and simmer 3–5 minutes until slightly thickened.
- Reduce heat and stir in heavy cream.
4. Add Spinach
- Stir in chopped spinach and cook 2–3 minutes until wilted.
- Taste and adjust seasoning.
5. Serve
- Ladle into bowls and garnish with freshly cracked black pepper, Parmesan, or croutons.
⭐ Tips
- Make ahead: Soup flavors deepen if made a day in advance.
- Protein variations: Substitute turkey, leftover roast chicken, or even cooked sausage.
- Extra veggies: Add mushrooms, zucchini, or kale for more nutrition.
- Thicker soup: Add more flour slurry or reduce broth slightly.
If you want, I can also give you a lighter, creamy chicken spinach soup without heavy cream, or a one-pot version that cooks from raw chicken.
Which version do you want?
