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Creamy Chicken and Spinach Soup with Sun-Dried Tomatoes

This creamy chicken and spinach soup with sun-dried tomatoes is the ultimate comfort food, combining tender chicken, vibrant spinach, and a rich creamy base for a deliciously warming meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil for that rich flavor
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 small onion, chopped for flavor
  • 4 cloves garlic, minced
  • 4 cups chicken broth the backbone of any good soup
  • 1 cup heavy cream for creamy goodness
  • 2 cups fresh spinach for a pop of green
  • 1/2 cup sun-dried tomatoes, chopped for a tangy twist
  • Salt and pepper, to taste for seasoning
  • Optional: grated Parmesan cheese for serving

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and sauté until golden brown and cooked through—about 5-7 minutes. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until fragrant and the onion turns translucent—about 3-4 minutes.
  3. Add the chicken broth to the pot, bringing it to a gentle simmer.
  4. Lower the heat and stir in the heavy cream. Once well combined, fold in the cooked chicken, fresh spinach, and chopped sun-dried tomatoes. Let it simmer for another 5-10 minutes until the spinach is wilted.
  5. Taste and season again with salt and pepper. Optionally, sprinkle some grated Parmesan cheese over the top when serving.

Notes

If you're short on time, using rotisserie chicken can cut down cooking time significantly. For a lighter version, swap heavy cream for half-and-half. This soup keeps well in the fridge for up to 3 days.