Creamy Chicken Soup with Bacon and Spinach -

4.56 from 36 votes

Creamy Chicken Soup with Bacon and Spinach

Creamy Chicken Soup with Bacon and Spinach is made with browned chicken and fresh vegetables. It's full of protein, very filling and yet low on carbs. It's also hearty enough to serve as a main course.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 808kcal

Author Olya

Ingredients

6 bacon strips
2 tablespoons olive oil
1 pound chicken (boneless and skinless)
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
5 garlic cloves minced
5 tomatoes (chopped in cubes)
10 oz. spinach (fresh)
3 cups chicken broth
½ tablespoon Italian seasoning more, if desired
1 cup heavy cream
1 cup Parmesan cheese (shredded)

Instructions

BACON: Preheat oven to 400 F. Line a large baking sheet with aluminum foil or parchment paper. Arrange bacon strips and cook for 15 to 20 minutes, depending on how crispy you like your bacon. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch slices.
CHICKEN: Season whole chicken breasts with salt, pepper, paprika, red pepper flakes and set aside.
Heat olive oil in a large deep skillet. Add seasoned chicken breasts and cook on each side on medium high heat for a total of 3-4 minutes until it's nicely browned.
Remove browned chicken from the pan, slice it in thick strips and return it back to the skillet.
Add sliced garlic in the last minute of cooking chicken, cook for 1-2 minutes until browned and fragrant.
TOMATOES and SPINACH: Add chopped tomatoes to the chicken and cook for 3 minutes on medium until tomatoes release their juices. Add fresh spinach and cook until it wilts. Add bacon pieces.
SOUP: Stir in chicken broth, Italian seasoning and heavy cream; and bring the mixture to boil. Reduce to simmer and slowly add grated Parmesan cheese - until the cheese melts and makes the soup slightly thicker. Remove from heat.
Serve immediately.

Nutrition