Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Pour in the chicken broth, heavy cream, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Add the chopped spinach to the pot and cook for an additional 5-7 minutes, until wilted.
6. Use an immersion blender to blend the soup until smooth and creamy (optional).
7. Stir in the grated Parmesan cheese until melted and well combined.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 325
Fat: 20g
Carbohydrates: 7g
Protein: 28g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh spinach can be substituted with frozen spinach.
Variations:
- Add cooked rice or noodles to make the soup heartier.
- Use different herbs and spices to change the flavor profile, such as rosemary or paprika.
- Add other vegetables, such as carrots or celery, for added nutrition.
Tips and tricks:
- To make the soup thicker, add a roux (equal parts flour and butter) to the pot before adding the broth and cream.
- To make the soup thinner, add more broth or milk.
- To make the soup vegetarian, omit the chicken and use vegetable broth instead.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Croutons
- Fresh herbs, such as parsley or basil
- Red pepper flakes
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or milk.
- If the soup is too thin, add a roux (equal parts flour and butter) to the pot before adding the broth and cream.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Creamy chicken soup has been a popular dish for centuries, with variations found in many different cultures.
Flavor profiles:
Creamy, savory, and slightly tangy from the Parmesan cheese.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Creamy, Savory, Rich, Hearty, Comforting