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Weeknight • Soups

Creamy Chicken and Spinach Soup

A comforting and nourishing soup with tender chicken, vibrant spinach, and a silky, creamy broth.

Prep
15 min
Cook
30 min
Servings
6
Level
Weeknight
Creamy Chicken and Spinach Soup

When you need a hug in a bowl, this Creamy Chicken and Spinach Soup is exactly what you're looking for! It’s warm, incredibly flavorful, and packed with tender chicken and healthy spinach in a velvety broth. Perfect for a cozy night in or whenever you need a little pick-me-up.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1/2 cup heavy cream (or half-and-half for a lighter option)
  • 1/2 cup orzo or ditalini pasta (uncooked)
  • 4-5 oz fresh baby spinach
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Heat olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

  2. Step 2

    Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 7-9 minutes.

  3. Step 3

    Stir in the minced garlic and dried thyme. Cook for another minute until fragrant.

  4. Step 4

    Pour in the chicken broth and bring to a boil. Add the uncooked orzo or ditalini pasta. Reduce heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally.

  5. Step 5

    Return the cooked chicken to the pot. Stir in the heavy cream and fresh baby spinach. Cook for 2-3 minutes, or until the spinach has wilted and the soup is heated through.

  6. Step 6

    Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

Tips

  • For a thicker soup, you can make a roux by stirring in 1 tablespoon of flour with the vegetables before adding the broth.
  • Leftover cooked chicken (like rotisserie chicken) can be added at step 5 to save time.
  • Add a squeeze of fresh lemon juice at the end for an extra bright flavor.

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