Description
A comforting and creamy Tuscan chicken soup that warms the soul, perfect for chilly evenings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs
- 1 cup spinach, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat about 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced carrots, celery, onion, and garlic. Sauté for about 5-7 minutes until the vegetables are tender.
- Add the chicken breasts and pour in the chicken broth. Bring to a rapid boil, then reduce to a simmer. Cook for approximately 20 minutes, until the chicken is cooked through.
- Remove the chicken breasts, shred them, and return to the pot.
- Stir in the heavy cream and dried Italian herbs, cooking for an additional 5 minutes.
- Fold in the chopped spinach, season with salt and pepper, and serve warm.
Notes
Pair this soup with crusty bread or a fresh salad for a complete meal. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian