Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups high-quality chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Red pepper flakes (optional for a little heat)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots begin to soften. Stir in the minced garlic, thyme, and rosemary. Cook for another 60 seconds until the garlic smells fragrant, being careful not to let it burn.
- Place the raw chicken breasts into the pot and pour in the chicken broth. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. You want the chicken to be fully cooked and easy to shred. Once done, remove the chicken to a plate, shred it with two forks, and return the meat to the pot.
- Turn the heat down to low. Stir in the heavy cream and the freshly grated Parmesan cheese. Whisk gently until the cheese melts completely into the broth, creating a velvety texture. Add the baby spinach and stir until it wilts, which should only take about a minute. Season with salt, pepper, and optional red pepper flakes. Ladle the hot soup into bowls and garnish with extra Parmesan and fresh parsley before serving.
- Cook Time: 45 minutes