Creamy Chicken Soup (Printable Version)
# What You'll Need:
01 -
1/2 cup grated Parmesan cheese.
02 -
1 teaspoon onion powder.
03 -
2 cups fresh spinach, chopped small.
04 -
1 teaspoon garlic powder.
05 -
32 ounces chicken stock or broth.
06 -
1 teaspoon Italian herbs or seasoning.
07 -
2 tablespoons unsalted butter.
08 -
3 ounces sun-dried tomatoes, diced small.
09 -
3/4 cup dry white wine or extra broth.
10 -
4 cups shredded, cooked chicken.
11 -
1/2 cup heavy cream.
12 -
7 garlic cloves, minced fine.
13 -
1 cup onion, diced finely.
14 -
1/2 teaspoon smoked paprika.
15 -
1/2 teaspoon garlic salt.
# Preparation Steps:
01 -
Warm up butter in a Dutch oven on medium-low heat. Toss in the onions, stir every now and then, and let them cook for around 10 minutes until they’re soft and golden.
02 -
Throw in the garlic and sun-dried tomatoes. Stir gently and let them cook for 3-4 minutes.
03 -
Turn up the heat a little to medium. Pour in the wine and use your spoon to rub the bottom of the pot to mix in the browned bits.
04 -
Add the chicken, all your spices, and the broth to the pot. Turn the heat a bit higher to medium-high and let it cook uncovered for about 10 minutes.
05 -
Take it off the heat. Gently mix in the cream, Parmesan, and spinach. Keep stirring until the spinach softens.
# Additional Tips:
01 -
Each serving is 1 1/4 cup.
02 -
You can swap white wine with extra chicken broth.
03 -
Cooking onions slowly makes them naturally sweet.