Name: Creamy Chicken Potato Soup with Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 2 stalks celery, diced; ½ teaspoon Italian seasoning; 4 cups chicken broth; 2 chicken breasts, boneless and skinless (about 1 pound); 3 medium potatoes, peeled and cut into 1-inch cubes; 1 cup half and half (or heavy cream); 2 cups baby spinach; Salt and pepper, to taste

Jump to Recipe· 4.1 from 15 reviews

If you’re craving a meal that feels like a warm, comforting hug on a chilly day, you have to try this Creamy Chicken Potato Soup with Spinach Recipe. It’s the perfect combination of tender chicken, hearty potatoes, vibrant spinach, and a luscious creamy broth that meld together so beautifully. Each spoonful is packed with flavor and texture, making it a satisfying dish that’s both nourishing and easy to whip up in under an hour. Whether you’re feeding the family or just want a go-to cozy dinner, this soup is sure to become one of your favorite recipes.

Ingredients You’ll Need

Inside a silver metal bowl on a white marbled surface, there is a single layer of shredded light beige cooked chicken meat. The chicken pieces vary in size, showing stringy and fibrous texture spread loosely within the bowl. Some small bits cling slightly to the sides of the bowl, adding subtle detail to the scene. The overall appearance is simple and focused on the shredded chicken alone, with no other ingredients visible photo taken with an iphone --ar 4:5 --v 7

Getting together the ingredients for this soup is straightforward, but every single one plays a vital role in creating its rich flavor and delightful texture. From the fresh veggies to the creamy half and half, these components come together to make a dish that’s both wholesome and indulgent.

2 tablespoons vegetable oil: The perfect base for sautéing your aromatics and building deep flavor.
1 medium onion, diced: Adds sweetness and depth when softened.
2 cloves garlic, minced: Brings a fragrant punch that livens up the broth.
1 medium carrot, diced: Adds a gentle, natural sweetness and bright color.
2 stalks celery, diced: Provides a subtle earthy crunch and aromatic base.
½ teaspoon Italian seasoning: A blend that infuses the soup with classic herby notes.
4 cups chicken broth: The heart of your soup’s liquid, creating a flavorful foundation.
2 boneless, skinless chicken breasts (about 1 pound): Tender protein that’s shredded into perfect bite-sized pieces.
3 medium potatoes, peeled and cut into 1-inch cubes: These bring comforting creaminess and body to the soup.
1 cup half and half (or heavy cream): Adds richness, making the soup silky and smooth.
2 cups baby spinach: A pop of green that brightens the flavor and boosts nutrition.
Salt and pepper (to taste): Essential seasonings to balance and enhance every ingredient.

How to Make Creamy Chicken Potato Soup with Spinach Recipe

Step 1: Sauté the Aromatics

Start by heating the vegetable oil in a large pot over medium-high heat until it’s nicely shimmering. Toss in the diced onion, garlic, carrot, and celery then sauté for 3 to 4 minutes until everything is tender and fragrant. Stir in the Italian seasoning so those herbs can bloom and give the base of your soup a lovely depth.

Step 2: Simmer Chicken and Potatoes

Add the chicken broth to the pot along with your chicken breasts and the cubed potatoes. Bring everything up to a boil, then reduce the heat and let it simmer until the chicken is cooked through and the potatoes are fork-tender — about 12 minutes. This step develops the hearty essence that makes this soup so filling.

Step 3: Shred the Chicken

Carefully remove the chicken breasts and place them in a bowl. Shred them quickly using two forks or speed it up by pulsing briefly in a stand or hand mixer. This shredding ensures every bite mixes perfectly with the creamy broth and adds just the right texture.

Step 4: Stir in Cream and Spinach

Return the shredded chicken to the pot, pour in the half and half, and stir well. Let the soup gently warm through for 3 to 4 minutes, allowing the creaminess to take over. Finally, toss in the baby spinach and season to taste with salt and pepper. The spinach will wilt quickly, adding that fresh, green burst of flavor and color that completes this delicious soup.

How to Serve Creamy Chicken Potato Soup with Spinach Recipe

A close-up of two white bowls filled with creamy chicken soup placed on a white marbled surface. Each bowl shows three main layers: a light golden cream broth base, pieces of soft white potato chunks scattered throughout, and bright orange carrot cubes along with shredded white chicken on top. Dark green leafy vegetables float gently in the soup, adding contrast. A shiny silver spoon is resting inside one bowl. A striped light gray and white cloth with two more silver spoons lies beside the bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowl with a sprinkle of freshly chopped parsley or chives for a fresh herbal note. A swirl of extra cream or a dusting of grated Parmesan cheese can elevate each spoonful, making your soup look as indulgent as it tastes.

Side Dishes

This soup pairs beautifully with crusty bread or a warm baguette, perfect for dipping and soaking up every last creamy bit. A simple mixed greens salad or roasted vegetables also complement the hearty flavors without overwhelming the dish.

Creative Ways to Present

For a fun twist, serve this soup in individual bread bowls for an impressive presentation that doubles as an edible container. Or, offer a toppings bar so everyone can customize their bowls with crispy bacon, croutons, or shredded cheese—making your meal interactive and festive.

Make Ahead and Storage

Storing Leftovers

Once your soup has cooled, transfer it to an airtight container and pop it in the fridge. It will keep well for 3 to 4 days, allowing you to enjoy comforting leftovers without any hassle.

Freezing

This Creamy Chicken Potato Soup with Spinach Recipe freezes wonderfully. Portion it into freezer-safe containers or bags after it’s cooled to room temperature. Freeze for up to 3 months. This way, you can have homemade comfort ready on busy days—just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, stirring occasionally so it heats evenly. You can also use the microwave for convenience or transfer to a crockpot and warm it on low if you’ve thawed it partially. Just be careful not to let it boil so the cream stays silky smooth.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Absolutely! Using pre-cooked chicken is a great time-saver. Just add it in during the last few minutes of simmering so it warms through without overcooking.

Is there a dairy-free option for the half and half?

You can substitute the half and half with your favorite dairy-free milk like coconut milk or cashew cream to keep the soup creamy without dairy.

Can I add other vegetables to this soup?

Definitely! Feel free to toss in corn, peas, or zucchini for added variety and nutrition. Just add harder veggies early on and delicate ones closer to the end.

How thick should the soup be?

This soup should be creamy but still relatively pourable. If it’s too thick, simply thin with a little extra chicken broth or water to reach your preferred consistency.

What’s the best way to reheat leftover soup without losing creaminess?

Reheat gently on low heat while stirring often. Avoid high heat or boiling, which can cause the cream to separate.

Final Thoughts

This Creamy Chicken Potato Soup with Spinach Recipe is a true crowd-pleaser that warms your soul and fills your belly with comfort. Its simple, wholesome ingredients come together to create a deliciously rich and satisfying dish that’s perfect any day of the week. I can’t wait for you to make it your go-to recipe for cozy dinners!

Creamy Chicken Potato Soup with Spinach Recipe

Ingredients You’ll Need