Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Cook chicken breasts until golden brown (5-7 minutes per side). Remove and set aside.
- In the same pot, add minced garlic and sauté until fragrant (about 1 minute).
- Pour in chicken broth while scraping any bits off the bottom. Add cherry tomatoes and spinach; simmer for about 5 minutes.
- Shred the cooked chicken using two forks and return it to the pot.
- Lower heat and stir in heavy cream; simmer for an additional couple of minutes until heated through.
- Taste for seasoning and adjust salt and pepper as needed. Serve with crusty bread or garnished with parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg