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!
Servings: 6 servings
Ingredients
- 1.5 pounds chicken breast
- 4-5 cups chicken broth more or less depending on preference
- 1 small yellow onion diced
- 3-4 cloves garlic minced
- 1 tablespoons olive oil
- 1/3 cup nutritional yeast
- 3/4 cup dairy-free cream cheese
- 3/4 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
- 3 slices cooked bacon crumbled
- Garnish- fresh diced tomatoes parsley
Instructions
Crockpot Method
- Sauté Onions/Garlic: Heat a small skillet over medium/high heat. Once hot, add the olive oil, diced onions, and garlic. Cook for 1-2 minutes. Stir often. (This step adds flavor to the soup but isn't a must. You can add the raw onions and garlic to the crockpot without sauteing.
- Add To Crockpot/Cook: Add everything except spinach, cream cheese, nutritional yeast, and coconut milk into a 6-quart Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
- Shred Chicken: Once cooked, remove the chicken, shred and then return the chicken to the slow cooker.
- Add In Other Ingredients: 30 minutes before serving add in the cream cheese nutritional yeast and coconut milk. Stir together and let cook until cream cheese is melted. Finally, add in the baby spinach and let this simmer another 5 minutes
- Enjoy Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.
Stovetop
- Sauté Onions/Garlic Add a large pot or Dutch oven over medium/high heat add the olive oil along with the onions and garlic. Cook for 1-2 minutes. Stir often.
- 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.
- Shred Chicken: Once cooked, remove the chicken, shred and then return the chicken to the pot.
- 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
- Enjoy: Serve immediately with fresh chopped tomatoes, parsley, and bacon crumbles.
Instant Pot
- Sauté: Press the sauté function on the Instant Pot, and once hot, add the olive oil. Once the oil is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
- Pressure Cook: Press cancel to turn off the sauté 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
- 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
- Melt Cream Cheese: Turn the sauté 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, and shredded cheese of choice for the 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 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.
Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 16g | Protein: 40g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 1004mg | Potassium: 1228mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4208IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 4mg