Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1.25 cm cubes
  • 6 cloves fresh garlic, minced
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Melt 2 tbsp unsalted butter in a large pot over medium heat until it begins to foam and sizzle. Add the 1 medium yellow onion and cook for 5 minutes until translucent.
  2. Stir in the 6 cloves fresh garlic, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes.
  3. Add the 1.5 lbs diced chicken breasts to the pot. Cook for 3 to 4 minutes until the outside is opaque but not fully browned.
  4. Pour in the 4 cups low sodium chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
  5. Bring the liquid to a gentle simmer, not a rolling boil. Cook for 8 to 10 minutes until the chicken is cooked through and tender.
  6. Stir in the 0.5 tsp sea salt and 0.5 tsp cracked black pepper. Taste the broth now to see if the seasoning levels are heading in the right direction.
  7. Lower the heat to medium low and pour in the 1 cup heavy cream.
  8. Gradually whisk in the 1 cup freshly grated parmesan cheese. Stir constantly for 2 minutes until the cheese is completely melted and the soup is glossy.
  9. Fold in the 2 cups fresh baby spinach and add the 1 tsp fresh lemon juice.
  10. Stir for 1 minute until the spinach has wilted into a vibrant green. Serve immediately while the parmesan chicken soup recipe for easy dinner is steaming hot.