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Creamy Italian Chicken Soup

KMFPW30
August 31, 2022 | Author: Ashley McCrary

This easy Creamy Italian Chicken Soup is exploding with flavor. Throw it in the crockpot, instant pot, or stovetop. The ultimate cozy meal that the whole family will love. Low Carb, Paleo, Whole30, and Dairy-Free

This easy Italian chicken soup will have your whole family asking for seconds. It is the ultimate healthy comfort food for a chilly day. My Creamy Chicken Fajita Soup is another fall favorite that hits the spot every single time. For this recipe, I’ve included an instant pot, stovetop, and slow cooker instructions. So take your pick, and enjoy this cozy soup!

What Makes This Recipe Great

This hearty chicken soup is packed with protein and will fill you up and keep you full for hours! The perfect blend of boneless skinless white chicken, dairy-free cream cheese, tomatoes, spices, nutritional yeast, spinach, onions and topped with crispy bacon. The result is mouth-watering, soul-warming flavor that you’ll want to savor with every bite!

  • Dairy-Free
  • Gluten-Free
  • Paleo and Whole30
  • Perfect for Meal Prep
  • Easy Storage & Freezes Well

How to Make This Italian Chicken Soup

Ingredient Notes

  • Chicken Breast: I like to use skinless, boneless chicken breasts with the fat cut off.
  • Spices: Italian seasoning, red pepper flakes, onion powder, salt, and pepper.
  • Garlic Cloves: You can mince fresh garlic cloves or use minced garlic from a jar.
  • Veggies: Spinach and sweet yellow onion.
  • Nutritional Yeast: This is an amazing way to add a nutty, cheesy flavor without adding real cheese. You can omit all together or use your favorite shredded cheese in place if you are not dairy-free.
  • Olive Oil or Ghee: I use one of these options to saute the onions and garlic together. You can also use avocado oil or regular butter if preferred.
  • Chicken Broth: You can also use chicken stock or chicken bone broth.
  • Coconut Milk: Use canned coconut milk or if you are not dairy free use heavy cream.
  • Kite Hill Cream Cheese: You can also use a different brand of dairy-free cream cheese, but this is my favorite. If you’re not dairy-free, use regular cream cheese if preferred.
  • Bacon: For a yummy crunch, I love topping this soup with crispy bacon. You can also use turkey bacon if desired.

Step by Step

Crockpot Method

  1. OPTIONAL: Heat a small skillet over medium/high heat. Once hot, add the ghee or olive oil along with the diced onions and garlic. Cook for 1-2 minutes. Stir often. (This step does add additional flavor to the soup but isn’t a must. Feel free to add the raw onions and garlic to the crockpot without sauteing. 
  2. Add To Crockpot/Cook: Add everything else except for the cream cheese, nutritional yeast, spinach, and coconut milk into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
  3. Shred Chicken: Once cooked, remove chicken, shred and then return chicken to the Crockpot.
  4. Add In Other Ingredients: Add in cream cheese, nutritional yeast, and coconut milk. Stir together and let cook until cream cheese is melted, another 20-30 minutes or so. Add the baby spinach and let this simmer another 5 minutes
  5. Enjoy: Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.  

Stovetop

  1. Saute Onions/Garlic: Add a large pot or dutch oven over medium/high heat add the ghee or olive oil along with the onions and garlic. Cook for 1-2 minutes. Stir often.
  2. Cook: Add everything else except for the spinach, cream cheese, nutritional yeast, and coconut milk. Cook on medium heat until the chicken has reached an internal temperature of 165F, around 30 minutes. Do not bring to a boil, this will make the chicken tough and chewy. 
  3. Shred Chicken: Once cooked, remove chicken, shred and then return chicken to the pot.
  4. Add In Other Ingredients: Add in the cream cheese, nutritional yeast, and coconut milk. Stir together and let cook until cream cheese is melted, another 20-30 minutes or so. Add the baby spinach and let this simmer another 5 minutes
  5. Enjoy: Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.  

Instant Pot

  1. Saute: Press the saute function on the Instant Pot, and once hot, add the ghee or olive oil. Once the oil is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
  2. Pressure Cook: Press cancel to turn off the saute feature. Add the chicken breasts (whole), along with the rest of the ingredients except for the cream cheese, spinach, nutritional yeast, and coconut milk.  Secure the lid, turn to seal, and set the pot to high-pressure cook for 5-7 minutes
  3. Quick Release: Carefully quickly release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily. Add in the cream cheese, nutritional yeast, and coconut milk. Stir together. Stir until melted and incorporated into the soup
  4. Melt Cream Cheese: Turn the saute function back on if the cream cheese is not melting well.

Mac’s Pro Tips

Shredding the Chicken: An easy way to shred your chicken after it’s cooked is to grab two forms and tear the chicken before adding it back into the soup. This is super easy and works every time!

How to Serve: Serve warm out of the pot. Can even be served over the top of a sweet potato or regular potato. A side option to pair with this soup is a lovely tossed Cesar salad.

Storing Leftovers: Store leftovers in an airtight container for up to 5 days in the fridge. Reheat on the stove or in the microwave.

Dairy Substitutes: If you are not dairy-free, feel free to use regular cream cheese

Recipe FAQs

Creamy Italian Chicken Soup: FAQs

What can be served with this Italian chicken soup?

This Italian soup is delicious served by itself. Bread is the classic choice including breadsticks, dinner rolls, garlic bread, or any type of crusty bread. However, it also pairs well with vegetables, a salad, and potatoes. Of course, a soup and sandwich combo is my all-time favorite.

Can soup be frozen?

Yes, most types of soup actually freeze well. Make sure your soup has cooled and pour it into an airtight container. It can then be frozen for up to 6 months.

How to fix salty soup?

First off, the best way to avoid this is by tasting as you go. The main method would be to dilute the broth by adding small increments of water or broth, tasting as you go. You can also balance the saltiness with acid by adding a squeeze of lemon or splash of vinegar.

Can I make this Italian chicken soup in the instant pot or on the stovetop?

Absolutely! Both of those methods will work with this recipe and the instructions are located in the recipe card below.

More Soup Favorites

Creamy White Chicken Chili

Creamy Chicken Fajita Soup

Loaded Baked Potato Soup

Hearty Hamburger Soup

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Creamy Italian Chicken Soup

This hearty chicken soup is packed with protein and will fill you up and keep you full for hours! The perfect blend of boneless skinless white chicken, dairy-free cream cheese, tomatoes, spices, nutritional yeast, spinach, onions and topped with crispy bacon. The result is mouth-watering, soul-warming flavor that you’ll want to savor with every bite!

  • Total Time: Crockpot: Low 5-6 hours, high 3-4 hours, Stovetop: 60 minutes, Instant Pot:15-20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds chicken breast
  • 67 cups chicken broth (depending on how thick you like the soup)
  • 1 small yellow onion, diced
  • 34 cloves garlic, minced
  • 2 tablespoons olive oil or ghee
  • 1/4 cup nutritional yeast
  • 3/4 cup dairy-free cream cheese
  • 1 cup canned coconut milk
  • 1 14.5 oz can of tomatoes, drained
  • 1 8 oz bag of spinach
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 45 slices cooked bacon, crumbled
  • Garnish- fresh diced tomatoes, parsley

Instructions

Crockpot Method

  1. OPTIONAL: Heat a small skillet over medium/high heat. Once hot, add the ghee or olive oil along with the diced onions and garlic. Cook for 1-2 minutes. Stir often. (This step does add additional flavor to the soup but isn’t a must. Feel free to add the raw onions and garlic to the crockpot without sauteing. 
  2. Add To Crockpot/Cook: Add everything else except for the spinach, cream cheese, nutritional yeast, and coconut milk into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
  3. Shred Chicken: Once cooked, remove chicken, shred and then return chicken to the Crockpot.
  4. Add In Other Ingredients: Add in cream cheese nutritional yeast and coconut milk. Stir together and let cook until cream cheese is melted, another 20-30 minutes or so. Add the baby spinach and let this simmer another 5 minutes
  5. Enjoy: Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.  

Stovetop

  1. Saute Onions/Garlic: Add a large pot or dutch oven over medium/high heat add the ghee or olive oil along with the onions and garlic. Cook for 1-2 minutes. Stir often.
  2. Cook: Add everything else except for the spinach, cream cheese, nutritional yeast, and coconut milk. Cook on medium heat until the chicken has reached an internal temperature of 165F, around 30 minutes. Do not bring to a boil, this will make the chicken tough and chewy. 
  3. Shred Chicken: Once cooked, remove chicken, shred and then return chicken to the pot.
  4. Add In Other Ingredients: Add in the cream cheese, nutritional yeast, and coconut milk. Stir together and let cook until cream cheese is melted, another 20-30 minutes or so. Add the baby spinach and let this simmer another 5 minutes
  5. Enjoy: Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.  

Instant Pot

  1. Saute: Press the saute function on the Instant Pot, and once hot, add the ghee or olive oil. Once the oil is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
  2. Pressure Cook: Press cancel to turn off the saute feature. Add the chicken breasts (whole), along with the rest of the ingredients except for the cream cheese, spinach, nutritional yeast, and coconut milk.  Secure the lid, turn to seal, and set the pot to high-pressure cook for 5-7 minutes
  3. Quick Release: Carefully quickly release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily. Add in the cream cheese, nutritional yeast, and coconut milk. Stir together. Stir until melted and incorporated into the soup
  4. Melt Cream Cheese: Turn the saute function back on if the cream cheese is not melting well.

Notes

  • Dairy Substitutes: If you are not dairy-free, feel free to use regular cream cheese, shredded cheese doe nutritional yeast, and heavy cream for the coconut milk
  • Shredding the Chicken: An easy way to shred your chicken after it’s cooked is to grab two forms and tear the chicken before adding it back into the soup. This is super easy and works every time!
  • How to Serve: Serve warm out of the pot. Can even be served over the top of a sweet potato or regular potato. A side option to pair with this soup is a lovely tossed Cesar salad.
  • Storing Leftovers: Store leftovers in an airtight container for up to 5 days in the fridge. Reheat on the stove or in the microwave.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Category: Main Dish/Soup
  • Method: Crockpot/Stovetop/Instant Pot
  • Cuisine: Italian
  • Diet: Gluten Free

Keywords: Italian Chicken Soup, Easy Italian Chicken Soup

3 thoughts on "Creamy Italian Chicken Soup"

  1. Hadley says:

    This sounds amazing and I’m making it tonight? What is the serving size?

    1. Ashley McCrary says:

      It serves 6 people. Hope you enjoy!

  2. Ashley McCrary says:

    So easy and delicious!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

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help kick off cool weather season.
 
Ready to fall into the season with us? In honor of #NationalPierogyDay, Mrs. T’s Pierogies is releasing a limited edition flavor of Pumpkin Spice Pierogies! (um–YUM!) Head over to their Instagram, @mrstspierogies for a chance to win a box (while supplies last!) Don’t miss out– there’s only 70 boxes being released in honor of the brands 70th anniversary (not sold in stores!)
 
Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
 
Step 2: Brown the pierogies in a no-stick pan with the butter. Brown on both sides for
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