Description
This creamy Italian chicken soup is a comforting and flavorful dish perfect for any season. Made with tender chicken breasts, savory broth, and a blend of dairy-free cream cheese, coconut milk, and nutritional yeast, this soup offers a rich texture and Italian herb-infused taste. Enhanced with sautéed onions, garlic, fresh spinach, and garnished with crispy bacon and fresh tomatoes, it’s a satisfying meal that can be easily cooked in a crockpot, stovetop, or Instant Pot.
Ingredients
Scale
Protein
- 1.5 pounds chicken breast
- 3 slices cooked bacon, crumbled
Broth & Liquids
- 4–5 cups chicken broth, more or less depending on preference
- 3/4 cup canned coconut milk
Vegetables & Herbs
- 1 small yellow onion, diced
- 3–4 cloves garlic, minced
- 1 14.5 oz can of tomatoes, drained
- 1 8 oz bag of spinach
- Garnish: fresh diced tomatoes and parsley
Dairy & Dairy Alternatives
- 3/4 cup dairy-free cream cheese
- 1/3 cup nutritional yeast
Seasonings & Oils
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Sauté Onions and Garlic: Heat olive oil in a skillet (or pot/Instant Pot on sauté mode) over medium-high heat. Add diced onions and minced garlic, cooking for 1-2 minutes while stirring to release their flavors. This step adds depth but can be skipped by adding ingredients directly to the cooking vessel.
- Add Ingredients to Cooking Vessel: Depending on the method, add chicken breasts, chicken broth, drained tomatoes, Italian seasoning, onion powder, salt, and pepper to your crockpot, stovetop pot, or Instant Pot. Avoid adding spinach, dairy-free cream cheese, and nutritional yeast at this stage.
- Cook the Chicken: – For Crockpot: Cook on high for 3-4 hours or low for 6-7 hours. – For Stovetop: Simmer on medium heat for approximately 30 minutes without boiling until chicken reaches 165°F internally. – For Instant Pot: Seal the lid and cook on high pressure for 5-7 minutes, then quick release the pressure.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred using two forks. Return the shredded chicken to the cooking vessel.
- Add Creaminess and Nutritional Components: Stir in the dairy-free cream cheese, nutritional yeast, and coconut milk. Continue cooking and stirring until the cream cheese is fully melted and incorporated—about 20-30 minutes on stovetop, or 30 minutes remaining on crockpot, or by reactivating sauté mode on Instant Pot if needed.
- Add Spinach and Simmer: Add the fresh spinach to the soup and let it simmer for an additional 5 minutes until wilted.
- Finish and Serve: Serve the soup immediately, garnished with freshly diced tomatoes, chopped parsley, and crumbled cooked bacon for an added savory crunch.
Notes
- For a quicker preparation, the stovetop or Instant Pot methods are preferable.
- Sautéing onions and garlic before adding to the soup enhances flavor but can be omitted for convenience.
- Adjust the amount of chicken broth to reach desired soup consistency.
- Do not boil the soup on stovetop to prevent tough chicken.
- This recipe is dairy-free and suitable for those avoiding dairy products.
- Using nutritional yeast adds a cheesy flavor along with extra nutrients.
- Spinach can be substituted with kale or other leafy greens if preferred.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
