Description
A comforting creamy chicken soup with sautéed spinach and sun-dried tomatoes, perfect for any lunch.
Ingredients
Scale
- 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