Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan and fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Pour in chicken broth and bring to a simmer.
- Add cooked shredded chicken and cherry tomatoes. Cook for 5 minutes.
- Stir in fresh spinach and cook until wilted.
- Reduce heat and add heavy cream. Season with salt and pepper.
- Serve hot, garnished with grated Parmesan and fresh basil.
Notes
- You can substitute chicken with turkey or omit for a vegetarian version using tofu.
- Adjust the cream to your preferred level of richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 kcal Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg