This rich velvety Creamy Italian Chicken Soup is made with tender chicken breasts, sun-dried tomatoes, and fresh spinach, and ready in 45 minutes. The bright green spinach wilts gently into the warm, garlic-infused cream broth right before serving. I make this cozy pot whenever the weather starts turning cold.
What Makes This Version Different
I used to make chicken soup that always tasted a bit watery and bland. I learned that blooming the Italian herbs in the warm oil before adding the broth extracts so much more flavor.
Adding sun-dried tomatoes was a happy accident when I wanted to use up a jar in my fridge. The sweet tang cuts right through the heavy cream to balance every spoonful.
Creamy Italian Chicken Soup Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
How To Make Creamy Italian Chicken Soup
- Sear The Chicken: Heat olive oil in a large pot over medium heat and cook the chicken breasts for 5-6 minutes per side until browned, then remove.
- Sauté The Aromatics: Add diced onion and sun-dried tomatoes to the pot, cooking until the onion softens. Stir in garlic and Italian seasoning for one minute until fragrant.
- Simmer The Broth: Pour in the chicken broth and return the chicken to the pot. Bring to a boil, reduce heat, and simmer for 15 minutes until the chicken is cooked through.
- Shred The Chicken: Remove the chicken, shred it with two forks, and return it to the simmering soup.
- Add Cream And Spinach: Stir in the heavy cream, fresh baby spinach, and parmesan cheese. Simmer for 2 more minutes until the spinach wilts, then serve hot.
Recipe Tips
- Scrape the pot: Use a wooden spoon to release the browned bits from the bottom of the pot after adding the broth.
- Room temperature cream: Take your heavy cream out of the fridge early so it does not curdle when hitting the hot broth.
- Customize the greens: Swap the spinach for chopped kale if you prefer a heartier texture that holds up longer.
What To Serve With Creamy Italian Chicken Soup
Serve this hearty soup with crusty garlic bread to soak up the rich, savory broth. A crisp Caesar salad also provides a nice crunchy contrast to the velvety texture of the soup.
How To Store
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat so the cream does not separate. I do not recommend freezing this soup because dairy tends to become grainy when thawed.
FAQs
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work beautifully here. They offer more flavor and stay incredibly tender during the simmering process.
How do I thicken the soup more?
If you prefer a thicker consistency, whisk one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering soup at the end.
Can I add pasta?
Absolutely. Stir in half a cup of dry orzo or ditalini when you add the chicken broth. Just monitor the liquid levels as the pasta absorbs broth.
Nutrition
- Calories: 410
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 125mg
- Sodium: 780mg
- Total Carbohydrate: 9g
- Protein: 32g
Creamy Italian Chicken Soup
4
servings15
minutes30
minutes45
minutesRich velvety Creamy Italian Chicken Soup features tender chicken breasts, sun-dried tomatoes, and fresh spinach ready in 45 minutes. This comforting bowl is ideal for chilly weeknights when you need a fast meal. The heavy cream broth pairs perfectly with crusty garlic bread.
Ingredients
2 tbsp olive oil
1 lb boneless skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp Italian seasoning
1/2 cup sun-dried tomatoes, drained and chopped
4 cups chicken broth
1 cup heavy cream
2 cups fresh baby spinach
1/2 cup grated parmesan cheese
Directions
- 1. Sear The Chicken: Heat olive oil in a large pot over medium heat and cook the chicken breasts for 5-6 minutes per side until browned, then remove.
- 2. Sauté The Aromatics: Add diced onion and sun-dried tomatoes to the pot, cooking until the onion softens. Stir in garlic and Italian seasoning for one minute until fragrant.
- 3. Simmer The Broth: Pour in the chicken broth and return the chicken to the pot. Bring to a boil, reduce heat, and simmer for 15 minutes until the chicken is cooked through.
- 4. Shred The Chicken: Remove the chicken, shred it with two forks, and return it to the simmering soup.
- 5. Add Cream And Spinach: Stir in the heavy cream, fresh baby spinach, and parmesan cheese. Simmer for 2 more minutes until the spinach wilts, then serve hot.
