Cream Of Spinach Soup Recipe Recipes Recipe For Chicken

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CREAMY SPINACH CHICKEN DINNER



Creamy Spinach Chicken Dinner image

Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups shredded part-skim mozzarella cheese
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

CREAMY LEMON CHICKEN SOUP WITH SPINACH



Creamy Lemon Chicken Soup with Spinach image

A Low Carb (Keto) Creamy Chicken Soup Recipe with Lemon, Parmesan, and Spinach!

Provided by Sommer Collier

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 15

2 tablespoons butter, (or olive oil)
1 large sweet onion, (peeled and chopped)
1 cup chopped celery
1 cup chopped carrots
5-6 cloves garlic, (minced)
1 pound boneless chicken breasts
2 teaspoons lemon zest
1 tablespoon Italian seasoning
8 cups chicken broth
1/2 cup heavy cream
1/4 cup cornstarch ((2 tsp glucommanan powder for keto))
1 cup grated parmesan cheese
1 cup baby spinach, (packed)
1/4 cup chopped parsley
salt and pepper

Steps:

  • Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
  • Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
  • Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
  • Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
  • Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
  • Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!

Nutrition Facts : ServingSize 1.5 cup, Calories 235 kcal, Carbohydrate 8 g, Protein 19 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 1177 mg, Fiber 2 g, Sugar 3 g

HERBED CHICKEN & SPINACH SOUP



Herbed Chicken & Spinach Soup image

I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 celery rib, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

Steps:

  • In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Steps:

  • In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  • Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

CREAMY CHICKEN FLORENTINE SOUP RECIPE



Creamy Chicken Florentine Soup Recipe image

This easy, creamy chicken florentine soup recipe is simple to make using just a few common ingredients. Healthy, delicious, and ready in only 20 minutes!

Provided by Maya | Wholesome Yum

Categories     Main Course     Soup

Time 20m

Number Of Ingredients 11

1 tbsp Unsalted butter ((or oil of choice for dairy-free or whole 30))
4 cloves Garlic ((minced))
1/2 large Onion ((diced))
2 tsp Italian seasoning
4 cups Chicken broth, reduced sodium
1 cup Heavy cream ((or coconut cream for paleo, dairy-free or whole 30))
1 lb Shredded chicken
10 oz Spinach
1 14-oz can Artichoke hearts ((optional; drain and chop first if using))
Sea salt
Black pepper

Steps:

  • In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
  • Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
  • Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
  • Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Protein 16 g, Fat 14 g, SaturatedFat 9 g, TransFat 0.01 g, Cholesterol 87 mg, Sodium 98 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

CREAMY CHICKEN-SPINACH SOUP



Creamy Chicken-Spinach Soup image

From Cooking Light. Per serving: 300 calories, 7 g fat, 24.7 g protein, 35 g carb, 2.6 g fiber, 68 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (9 ounce) package refrigerated cheese tortellini
1 (14 1/2 ounce) can fat-free chicken broth
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package frozen diced cooked chicken breasts (or left-over cooked chopped chicken breast)
2 cups nonfat milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
  • Add in soup and remaining ingredients, stirring well.
  • Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.

Nutrition Facts : Calories 260.9, Fat 7, SaturatedFat 2.7, Cholesterol 55.2, Sodium 534.3, Carbohydrate 26.2, Fiber 2.3, Sugar 5.1, Protein 23.4

SPINACH CHICKEN SOUP



Spinach Chicken Soup image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

2 cups chicken broth
2 cups water
1 teaspoon Dijon mustard
1 clove minced garlic
8 to 10 ounces fresh spinach
4 sliced country French or Tuscan bread
2 tablespoons of either green olive paste, pesto or sundried tomato puree
2 cups bite-sized chunks of skinned cooked roasted chicken
Salt and freshly ground black pepper

Steps:

  • Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
  • When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
  • Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

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