You know those nights when you’re craving something cozy, nourishing, and ready in a flash? That’s exactly why I make this creamy spinach parmesan chicken soup on repeat! It’s my go-to when I need a hug in a bowl, packed with tender chicken, fresh spinach, and that rich parmesan creaminess that makes every spoonful irresistible.
What I love most (besides how ridiculously easy it is) is how this soup manages to be both comforting AND good for you. The spinach sneaks in nutrients, the broth soothes, and that creamy parmesan? Pure magic. It’s the kind of meal that warms you up when you’re feeling under the weather or just need a quick, satisfying dinner. Trust me, your family will beg for seconds!
Why You’ll Love This Creamy Spinach Parmesan Chicken Soup
This soup isn’t just delicious, it’s a total game-changer for busy nights. Here’s why it’s become my absolute favorite:
- Ready in 30 minutes – seriously, it’s faster than takeout!
- Packed with nutrients – fresh spinach and lean chicken make it a guilt-free comfort food.
- Creamy without being heavy – the parmesan adds richness without that weighed-down feeling.
- Comfort in every bowl – it’s like getting a warm hug when you’re tired or under the weather.
I promise, one taste and you’ll be hooked!
Print**Creamy Spinach Parmesan Chicken Soup in Just 30 Minutes**
A rich and comforting creamy spinach parmesan chicken soup that’s packed with protein and nutrients. Perfect for cold weather, immune support, or a quick weeknight meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and minced garlic, sauté until soft.
- Add chicken breasts and cook until no longer pink.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream, spinach, parmesan, salt, pepper, and thyme.
- Simmer for 15 minutes, stirring occasionally.
- Shred chicken, return to pot, and serve hot.
Notes
- For a keto version, use full-fat cream and check cheese for additives.
- For a low-calorie version, substitute heavy cream with coconut milk.
- Add more spinach for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Ingredients for Creamy Spinach Parmesan Chicken Soup
Here’s everything you’ll need to make this cozy, flavorful soup, I promise it’s all simple stuff you might already have:
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 4 cups chicken broth (I use low-sodium so I can control the salt)
- 1 cup heavy cream (for that luxurious texture)
- 2 cups fresh spinach, roughly chopped (packed measure)
- ½ cup freshly grated parmesan (none of that powdery stuff!)
- 1 small onion, finely diced (about ½ cup)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 tbsp olive oil (or butter for extra richness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper (freshly cracked if you’ve got it)
½ tsp dried thyme (or 1 tsp fresh if you’re fancy)
Ingredient Substitutions
No worries if you’re missing something, this soup is super adaptable!
- For dairy-free: Swap heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan
- For extra protein: Toss in some chopped turkey bacon while sautéing the onions
- Out of fresh spinach? Frozen works great, just thaw and squeeze out excess water first
See? No stress, this soup wants to work with what you’ve got!
How to Make Creamy Spinach Parmesan Chicken Soup
Okay, let’s make some magic! This creamy spinach parmesan chicken soup comes together faster than you can set the table. Here’s exactly how I do it:
- Sauté those aromatics: Heat olive oil in a large pot over medium heat. Add your diced onion and cook for 2-3 minutes until just softened. Toss in the minced garlic and cook for another 30 seconds, just until that amazing garlic smell hits you!
- Cook the chicken: Add your chicken breasts to the pot. Let them get a nice sear for about 2 minutes per side (don’t worry about cooking through yet, we’re building flavor here!).
- Simmer time: Pour in the chicken broth and bring everything to a gentle bubble. Cover and let it simmer for 10 minutes, this is when your chicken gets perfectly tender.
- Shred the chicken: Fish out those chicken breasts with tongs and shred them with two forks right on your cutting board. So satisfying! Return the shredded chicken to the pot.
- Creamy magic happens: Stir in the heavy cream, parmesan, salt, pepper and thyme. Let it all melt together for about 2 minutes, you’ll see it start to thicken slightly.
- Spinach finale: Add your fresh spinach last and stir just until wilted, this takes like 30 seconds tops! (Overcooked spinach = sad soup.)
- Taste test time: Give it a stir and adjust seasonings if needed. Sometimes I add an extra sprinkle of parmesan because… why not?
Tips for Perfect Soup
A few things I’ve learned the hard way:
- Don’t let it boil hard after adding cream or it might separate
- Fresh spinach cooks FAST, add it last minute to keep that vibrant green color
- Chicken too thick? Cut breasts in half horizontally before cooking for faster cooking
Serving Suggestions for Creamy Spinach Parmesan Chicken Soup
This soup shines all on its own, but I love rounding out the meal with a few simple pairings! My go-to is crusty garlic bread for dipping, that crispy-on-the-outside, soft-on-the-inside texture is perfect for soaking up every last drop of creamy goodness. When I’m feeling fancy, I’ll add a bright side salad with lemon vinaigrette to balance the richness. And on extra cozy nights? Just curl up with a big bowl and maybe an extra sprinkle of parmesan on top. Pure comfort! For more great meal ideas, check out Family Tastes.
Storage & Reheating Instructions
Here’s the good news, this creamy spinach parmesan chicken soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little broth or water to loosen it up.
Want to freeze it? Portion into freezer-safe containers (leave about an inch of space at the top) and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: The spinach might lose some vibrancy after freezing, but the flavor will still be amazing!
Nutritional Information
Here’s the breakdown per serving (about 1¼ cups): Calories 320, Fat 18g, Carbs 8g, Fiber 2g, Protein 28g. Remember, these are estimates and will vary based on your exact ingredients and portion sizes. The best part? You’re getting a serious nutrient boost from all that fresh spinach!
FAQ About Creamy Spinach Parmesan Chicken Soup
Got questions? I’ve got answers! Here are the most common things people ask me about this cozy soup:
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it first and squeeze out all that extra water (trust me, you don’t want soggy soup). I usually use about ¾ cup of thawed frozen spinach to replace the fresh.
Is there a lighter version of this soup?
Yes! Swap the heavy cream for half-and-half or whole milk (it’ll be slightly less creamy but still delicious). For dairy-free, coconut milk works surprisingly well!
How can I make this soup in my Instant Pot?
Easy! Sauté onions/garlic first, then add chicken and broth. Pressure cook for 8 minutes, quick release, shred chicken, then stir in remaining ingredients using the sauté function. If you are looking for other quick chicken recipes, check out this creamy ranch chicken soup recipe.
Why does my soup look separated?
Don’t panic! If the cream separates, just whisk vigorously while reheating gently. To prevent this, never let the soup boil after adding dairy. For another comforting option, consider trying a cozy chicken rice soup classic recipe.