Healthy & Delicious Creamy Chicken & Spinach Soup
Forget everything you know about bland, watery chicken soup. This creamy chicken & spinach version is the upgrade you didn’t know you needed. Rich, velvety, packed with protein, and ready to make your taste buds throw a party.
Who said healthy can’t be indulgent? This soup laughs in the face of sad diet food. And the best part?
It’s stupidly easy to make. No fancy skills, no 20-hour simmering—just pure, unapologetic deliciousness. Ready to never settle for mediocre soup again?
Why This Recipe Slaps
This isn’t just soup.
It’s a flavor bomb with creamy texture, tender chicken, and spinach that actually tastes good (unlike whatever your gym diet calls for). The secret? A killer combo of garlic, cream, and a hint of Parmesan.
It’s comfort food without the guilt—high protein, low carb, and loaded with nutrients. Plus, it’s a one-pot wonder. Less cleanup, more eating.
Win-win.
Quick Stats
- Servings: 4
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Calories per serving: ~320
Healthy & Delicious Creamy Chicken & Spinach Soup
Course: Chicken, Dinner, High-Protein, Soup4
servings10
minutes25
minutes320
kcalIngredients
1 lb chicken breast, diced
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
½ cup grated Parmesan
1 tsp salt, ½ tsp black pepper
1 tsp paprika (optional, for a kick)
Step-by-Step Instructions
- Sear the chicken: Heat olive oil in a pot, add diced chicken, and cook until no longer pink. Set aside.
- Sauté the aromatics: In the same pot, cook onion until soft, then add garlic. Don’t burn it—burnt garlic is a crime.
- Simmer: Pour in chicken broth, bring to a boil, then reduce heat. Add the chicken back in.
- Cream it up: Stir in heavy cream and Parmesan. Let it simmer for 10 minutes.
- Spinach finale: Toss in spinach, cook until wilted. Season with salt, pepper, and paprika.
- Serve: Ladle into bowls, top with extra Parmesan if you’re fancy. Done.
How to Store This Liquid Gold
Let the soup cool, then stash it in an airtight container. Fridge: 3–4 days. Freezer: 2 months (but the cream might separate—still tastes fine).
Reheat gently on the stove; microwaving risks uneven heat and sadness.
Why You Should Make This Regularly
High protein, low carb, and packed with iron from spinach. It’s a meal that keeps you full, fuels workouts, and doesn’t taste like punishment.
Plus, it’s kid-friendly (hide the spinach if you must).
IMO, it’s the ultimate weeknight hero.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 28g
- Fat: 18g
- Carbs: 8g
- Fiber: 2g
Common Mistakes to Avoid
- Overcooking the chicken: It turns rubbery. No one wants that.
- Dumping all the spinach at once: Stir it in gradually unless you want a clumpy mess.
- Skipping the Parmesan: It adds depth. Don’t be basic.
Swaps and Subs
- No heavy cream? Use half-and-half or coconut milk for dairy-free.
- Vegetarian? Swap chicken for mushrooms or tofu.
- Hate spinach? Kale works, but we’re judging you lightly.
FAQs
Can I use frozen spinach?
Yes, but thaw and drain it first.
Nobody likes watery soup.
Is this soup keto-friendly?
Absolutely. Just skip the optional paprika if you’re strict about carbs.
Can I make it in a slow cooker?
Sure. Cook chicken and onions first, then dump everything except spinach and cream.
Add those last 30 minutes.
Why is my soup too thin?
You probably didn’t simmer long enough. Reduce heat and let it thicken, or add a sprinkle of flour.
Final Thoughts
This soup is the culinary equivalent of a warm hug. It’s easy, healthy, and tastes like you put in way more effort than you did.
Make it, eat it, thank yourself later. FYI, leftovers might not last—consider doubling the batch.
