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This borrows the same flavor base found in Tuscan chicken skillet dishes, sun dried tomatoes, garlic, and parmesan simmered into a cream sauce, and turns it into a full soup with shredded chicken and spinach. Searing the chicken first before it simmers is what builds a deeper base flavor instead of just poaching it plain in broth.
Prep Time
10 min
Per serving
340kcal
Calories
28g
Protein
Cook Time
30 min
Servings
4 people
Difficulty
medium
10g
Carbs
21g
Fat
1g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breasts with salt and pepper.
Heat olive oil in a large pot over medium high heat and sear the chicken for 3 to 4 minutes per side, until golden.
Remove the chicken and set aside.
In the same pot, sauté the diced onion and garlic until fragrant, about 2 minutes.
Add the sun dried tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot, bring to a simmer, and cook for 15 to 18 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 grated parmesan.
Add the fresh spinach and cook for 2 minutes, until wilted.
Season to taste and serve hot.
Sear the Chicken First: Browning the chicken before it simmers builds a deeper, more savory base than simply poaching it directly in the broth. Shred, Don't Cube: Shredding the cooked chicken gives it more surface area to soak up the creamy broth, resulting in a more flavorful bite. Add Spinach Last: Stirring it in right at the end keeps it bright green and tender instead of overcooked and dull.
Yes, shredded rotisserie chicken can be stirred in near the end, saving time since it just needs to warm through rather than fully cook in the broth.
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