Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream for dairy-free version
- 1 cup shredded Parmesan cheese
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Start by seasoning your chicken with salt and pepper. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove the chicken and set aside.
- In the same pot, add chopped onions, garlic, carrots, and celery. Sauté until the vegetables are tender and fragrant.
- Pour in the chicken broth and bring to a boil. Add dried oregano, basil, and red pepper flakes if using. Return the cooked chicken to the pot, reduce the heat, and let it simmer for 15-20 minutes to develop the flavors. Shred the cooked chicken with two forks directly in the pot.
- Reduce the heat to low and stir in the heavy cream (or coconut cream). Mix well and add the grated Parmesan cheese, stirring until melted and smooth. Incorporate the chopped spinach or kale and cook another 5 minutes until greens are wilted.
- Adjust seasoning with salt and pepper. Ladle into bowls, garnish with parsley or basil, and serve hot with crusty bread or pasta.
Notes
- For a dairy-free version, substitute coconut or cashew cream for heavy cream and omit Parmesan cheese.
- To save time, use cooked shredded chicken, adding it during the simmering stage to heat through.
- Can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat gently on the stove over low heat, stirring occasionally.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free, Low-Carb (with modifications)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg