Creamy Chicken Soup Spinach

This creamy chicken soup has quickly become my favorite way to turn leftover rotisserie chicken into a comforting meal the whole family devours Every spoonful promises cozy flavors and velvety richness especially when served with a hunk of crusty bread or alongside a crisp green salad

My first bowl of this soup was pure comfort after a long day at work and it instantly made it to my rainy day dinner rotation It hits all the notes hearty soup lovers crave

Ingredients

• Olive oil: Brings a subtle richness to build flavor at the start Choose a good quality extra virgin oil for best taste
• Yellow onion: Adds essential aromatics Dice it evenly for gentle sweetness without overpowering the soup
• Rotisserie chicken: Provides tender shreds of protein that are quick and ready to go Look for a well seasoned bird
• Cream of chicken soup: Lends body and binds the flavors opt for a low sodium can if you prefer more control over saltiness
• Heavy cream: Delivers a luscious silky finish try to get heavy whipping cream for maximum creaminess
• Water: Helps balance richness and provides enough broth to cook the pasta
• Pasta shells or rotini: Adds heartiness and texture I like shells that cradle the creamy soup
• Sun dried tomatoes: Brings sweet tangy bursts of flavor Choose oil packed for the most tender results
• Smoked paprika: Catches your attention with smokiness and depth Use Spanish paprika if available for the richest flavor
• Fresh spinach: Brightens the color and boosts vitamins Look for perky leaves and chop roughly for easy spoonfuls
• Salt and pepper: Activates all the main flavors Season to your taste at the end

Step by Step Instructions

Sauté the Onion:

Start by heating olive oil in a large soup pot over medium heat Add the diced onion and cook for about five minutes Stir often until the onion is fragrant soft and lightly golden This step coaxes out sweetness that deepens your broth

Build the Base:

Add the shredded rotisserie chicken straight into the pot Stir in the cream of chicken soup thoroughly Make sure the chicken is well coated and the soup base is evenly distributed This gives thickness and full flavor

Create the Creamy Broth:

Pour in your heavy cream and water slowly stirring to combine Every bit of creaminess should be dissolved into the soup Gently bring everything up to a soft simmer not a rolling boil so nothing curdles

Cook the Pasta:

Add in your favorite pasta along with the chopped sun dried tomatoes Simmer for about ten minutes Make sure the pasta is tender but not mushy Stir the soup occasionally to keep the pasta from sticking to the bottom

Finish with Flavor:

Sprinkle in the smoked paprika then season with salt and pepper Toss in the chopped spinach and fold it in so it gently wilts from the soup heat just about a minute is enough

Serve and Enjoy:

Ladle the creamy soup into bowls right away Add cracked pepper or shredded cheese if you like Serve hot and savor the combination of savory chicken and tangy tomato

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Sun dried tomatoes are what won my family over I remember my kids picking them out at first but after a few tries they now ask for extra in their bowls It became our favorite twist

Storage Tips

Store leftover soup in a sealed container in the fridge for up to three days If the soup thickens overnight just add a splash of water or extra cream while reheating and warm gently over medium low heat so the dairy stays smooth

Ingredient Substitutions

If you do not have rotisserie chicken use any leftover cooked chicken or even turkey For the cream use half and half if you want a lighter taste Baby kale or chopped arugula can work in place of spinach if that is what you have handy Feel free to swap in gluten free pasta for a celiac friendly bowl

Serving Suggestions

Serve this soup with a sprinkle of parmesan cheese over the top for extra richness Warm garlic bread or a handful of oyster crackers make it dinner party worthy For a light lunch I pair it with a snappy green salad with lemon vinaigrette

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Cultural or Historical Context

Cream of chicken soup is a classic staple in American home kitchens often showing up in casseroles and soups Using convenience ingredients like rotisserie chicken and canned soup was a post war innovation that made hearty meals possible in less time The sun dried tomatoes put a modern twist on this vintage flavor base

Recipe Questions & Answers

→ Can I use fresh chicken instead of rotisserie?

Yes, cooked and shredded chicken breast or thighs work well. Adjust simmering time to ensure the chicken is fully cooked and tender before adding other ingredients.

→ What type of pasta is best?

Small-shaped pasta like shells, rotini, or elbow macaroni absorbs the creamy broth and holds up well in this dish.

→ How can I make it lighter?

Swap heavy cream for half-and-half or whole milk. You can also use low-sodium cream of chicken soup for a lighter touch.

→ Are there vegetarian options?

Replace chicken with extra vegetables such as mushrooms or chickpeas, and use vegetable-based cream soup for a meatless option.

→ How do I store leftovers?

Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

→ Does the spinach need to be pre-cooked?

No, simply stir it in at the end. The residual heat will wilt the spinach perfectly.