Creamy Chicken Spinach Soup
This is the soup that feels like a warm hug — tender shredded chicken, wilted spinach, and sweet carrots swimming in a rich, velvety cream broth with garlic and herbs. Every spoonful is cozy, savory, and nourishing, the kind of soup that makes a cold evening feel a little softer.
High in protein, low in carbs, and ready in 35 minutes — comfort food that loves you back.
Why You'll Love This
Tender chicken, fresh spinach, velvety cream broth
~30g protein per serving, only ~6g net carbs
One pot, 35 minutes, minimal cleanup
Cozy, nourishing, and freezer-friendly
Amazing Protein Recipes
Creamy Chicken Spinach Soup
- Prep10 min
- Cook25 min
- Total35 min
- Servings6 servings
- Calories386 kcal
- large pot or Dutch oven
- knife
- cutting board
- spoon or spatula
- fork
- measuring spoons
Ingredients
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; cook 5 minutes until softened.
- Add the garlic and cook 1 minute until fragrant.
- Pour in the chicken broth, Italian seasoning, garlic powder, and paprika. Stir well.
- Add the chicken breasts. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15 minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and spinach. Simmer 3–4 minutes until the spinach wilts and the soup is creamy.
- Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley.
Notes & Tips
- Don't boil the cream: Add it at the end over gentle heat — a hard boil can split the sauce.
- Shred while warm: Chicken shreds easiest right out of the pot — two forks, quick work.
- Spinach last: It only needs 3–4 minutes — any longer and it goes dull and limp.
- Thicker soup: Simmer uncovered 5 extra minutes before adding the cream, or stir in a pinch of xanthan gum.
- Nutrition: Per serving (estimate): 340 calories, 20g fat.
- Fridge: Store airtight up to 4 days — the flavor deepens beautifully.
- Reheat: Warm gently on the stove over low heat; stir well.
- Freezer: Freeze up to 3 months (without the cream is best — add fresh cream when reheating).
- Meal prep: Portion into containers for easy grab-and-go lunches all week.
- The Secret to Creamy Soup That Never Splits
- The secret is the order: cream goes in last, over low heat, after the chicken is shredded. Boiling cream is what makes it grainy and separated — gentle heat at the very end keeps the broth silky and smooth. And the spinach goes in with the cream, so it wilts perfectly without overcooking.
Variations & serving ideas
- Chicken thighs: Boneless thighs work beautifully and stay even juicier.
- Kale instead of spinach: Add kale 5 minutes earlier — it needs more time to soften.
- Mushroom boost: Sauté 8 oz sliced mushrooms with the onion for extra depth.
- Dairy-light: Swap half the cream for more broth (thinner, but still delicious).
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 386 kcal |
| Total fat | 23 g |
| Saturated fat | 12 g |
| Cholesterol | 140 mg |
| Sodium | 130 mg |
| Total carbohydrate | 6 g |
| Fibre | 1.3 g |
| Sugars | 2.7 g |
| Protein | 30 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Creamy Chicken Spinach Soup?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Creamy Chicken Spinach Soup?
The key ingredients include chicken breasts, spinach, carrots, celery, onion and garlic. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days — the flavor deepens beautifully. Freezer: Freeze up to 3 months (without the cream is best — add fresh cream when reheating).
How many servings does this recipe make?
It makes 6 servings.
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