Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp Italian seasoning
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Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the chicken broth and bring to a simmer.
- Stir in the cream cheese and heavy cream until melted and smooth.
- Add the shredded chicken, spinach, Italian seasoning, salt, and pepper. Stir to combine and let the spinach wilt.
- Simmer for about 10 minutes until heated through. Serve hot.
Notes
- This soup reheats well and can be frozen for later. Adjust the seasoning to taste.