Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, finely grated
- 1 zucchini, finely grated
- 2 cloves garlic, minced
- 1 lb boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups baby spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and zucchini; cook until softened, about 5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add chicken breasts and chicken broth; bring to a boil. Reduce heat, cover, and simmer 20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Stir in spinach, cream, Parmesan, and thyme. Simmer 3–5 minutes until spinach wilts and soup thickens slightly.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- For a lighter version, substitute half-and-half or whole milk for cream.
- Add 1/2 cup heavy cream at the end for extra richness.
- Freezer-friendly for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 245 Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
