Onion and garlic are sautéed in olive oil for 3 to 4 minutes until fragrant, chicken breasts cook for 6 to 7 minutes until just no longer pink, then come out to slice. This step keeps them tender instead of breaking apart in the broth. Broth goes in, cream and sun-dried tomatoes simmer together for 5 minutes, sliced chicken returns, then spinach wilts in the last. Sunday batch, lunches ready for the week. Best eaten fresh the same day; the soup thickens overnight, so add a splash of broth when reheating.
Ingredient Breakdown
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups spinach
- Salt and pepper to taste
- Fresh basil for garnish
The chicken breasts do the most work, providing substantial protein and substance to the soup, making it a great meal option.
The Method
- In a large pot, heat olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- Add the chicken breasts and cook until no longer pink, about 6-7 minutes; remove and slice.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and sun-dried tomatoes; let simmer for 5 minutes.
- Add the sliced chicken back into the pot and then stir in the spinach until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
After about 30 minutes, you’ll see the chicken is cooked through, and the colors are vibrant.
Timing & Temperature
- Sauté onion and garlic: 3-4 min at medium | onion is translucent.
- Cook chicken: 6-7 min at medium | chicken is no longer pink.
- Simmer broth and cream mixture: 5 min at medium | mixture is warmed through.
- Total: about 30 minutes.
The biggest timing mistake is not allowing the cream to simmer enough to mingle with the flavors.
Where People Get Stuck
- MISTAKE: Skipping the sauté step. RESULT: The soup lacks flavor. FIX: Always sauté your aromatics before adding other ingredients. SIGNAL: You should smell the garlic and onion cooking.
- MISTAKE: Overcooking the chicken. RESULT: It becomes tough and dry. FIX: Cook until just no longer pink, then remove. SIGNAL: Chicken is firm to the touch but not hard.
- MISTAKE: Using low-quality chicken broth. RESULT: The soup tastes bland. FIX: Use high-quality or homemade broth for deeper flavor. SIGNAL: A robust aroma wafts from the soup.
Variations That Work
- Chicken to Turkey: You can swap chicken for turkey; just check that it’s fully cooked.
- Heavy cream to Half-and-Half: This lightens the soup but it won’t be as creamy; reduce simmer time slightly.
- Spinach to Kale: Kale holds its texture better but take a little longer to soften; add it earlier in the cooking process.
What to Serve With It
- Crusty bread: Offers a great contrast in texture and is perfect for dipping.
- Green salad: The acidity helps balance the creaminess of the soup.
- Roasted vegetables: Adds a depth of flavor and warms up the meal.
The best pairing is crusty bread; it soaks up the soup, completing each bite.
Storage
Best eaten fresh same day; the spinach softens if it sits.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the cream might split.
- Reheat: Gently on the stovetop with a splash of broth for moisture.
- Next day: The soup thickens overnight; add more broth when reheating.
Yield & Nutrition
- Servings: 4
- Calories: 450
- Protein: 27g
- Carbs: 15g
- Fat: 34g
- Fiber: 2g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
You now know how crucial it is to sauté your aromatics for flavor in this soup. Next time, consider trying kale instead of spinach; it holds its texture better. This is a great dish for busy mornings or when you want a comforting bite without too much fuss.
FAQ
Can I make this ahead of time?
Yes, you can prepare the soup and refrigerate it for up to three days. Just wait to add the spinach until you’re ready to serve it. It will keep its color and texture better that way.
How long does this soup keep in the fridge?
The soup will stay good for about three days in an airtight container. We recommend eating it fresh, but it will hold up well for a short time.
Can you freeze this soup?
It’s not recommended because the cream may split upon thawing, affecting the soup’s texture.
What can I substitute for heavy cream?
You can use half-and-half for a lighter option, but know that the soup will be less creamy. Adjust simmering time slightly as needed.
You can find the original Marry Me Chicken recipe here for even more inspiration!
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Creamy Chicken Soup with Spinach and Sun-Dried Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting creamy chicken soup with sautéed spinach and sun-dried tomatoes, perfect for any lunch.
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups spinach
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- Cook the chicken breasts until no longer pink, about 6-7 minutes; remove and slice.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and sun-dried tomatoes; let simmer for 5 minutes.
- Add the sliced chicken back into the pot and stir in the spinach until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Best eaten fresh the same day; the soup thickens overnight, so add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg