As the days grow colder, there’s nothing quite like a comforting bowl of soup to chase away the chill. One of my latest favorites that has quickly become a household staple is the Creamy Spinach and Herb Chicken Tenderloin Soup. This recipe combines the rich flavors of juicy chicken, fresh spinach, and a blend of herbs to create a dish that feels as nurturing as a warm hug.

Why You’ll Love This Soup

This soup checks all the boxes for an ideal weeknight meal: it’s easy to make, hearty, and packed with nourishing ingredients. Whether you’re serving a busy family or looking for a quick, soul-warming dish to unwind with, this recipe delivers on taste and comfort.

Ingredients You’ll Need

Here’s what you’ll need to bring this cozy soup to life:

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup wild rice, rinsed
1 pound chicken tenderloins, cut into bite-sized pieces
2 cups fresh spinach leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup heavy cream
Salt and pepper to taste

Step-by-Step Instructions

Sauté the Aromatics: Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion turns translucent and the garlic is fragrant.
Create the Base: Sprinkle in the flour and stir, cooking for about a minute until it turns a light golden color. This step helps thicken the soup and gives it a smooth, velvety texture.
Add the Broth and Rice: Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the rinsed wild rice and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer, covered, for approximately 20 minutes.
Cook the Chicken: Add the bite-sized chicken tenderloin pieces to the pot and continue cooking for another 10-15 minutes. By the end of this step, the rice should be tender, and the chicken thoroughly cooked.
Finish with Greens and Cream: Stir in the fresh spinach, dried thyme, and dried rosemary. Pour in the heavy cream and allow the soup to simmer for an additional 5 minutes, letting the flavors meld together beautifully.
Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve warm. Enjoy the cozy, herby aroma and the creamy, satisfying taste with each spoonful.

Tips for the Perfect Soup

Use Fresh Herbs: While dried herbs are convenient, using fresh thyme and rosemary can elevate the flavor profile if you have them on hand.
Add a Lemon Twist: For a touch of brightness, squeeze a bit of fresh lemon juice into the soup just before serving.
Customize Your Greens: Swap out spinach for kale or Swiss chard for a different texture and flavor.

Final Thoughts

This Creamy Spinach and Herb Chicken Tenderloin Soup is a true celebration of simple, wholesome ingredients that come together seamlessly. It’s perfect for cozy nights, meal prep, or impressing guests with a hearty, homemade dish that doesn’t require hours in the kitchen.

Try this recipe out and watch it become your new go-to comfort food for the season!

Creamy Spinach and Herb Chicken Tenderloin Soup

Author: Alice

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Description

Warm up with this cozy and nourishing soup featuring juicy chicken tenderloin, fresh spinach, and a hint of aromatic herbs. It’s the perfect weeknight meal that comes together effortlessly and is sure to become a family favorite.

Ingredients

– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 4 cups chicken broth
– 1 cup wild rice, rinsed
– 1 pound chicken tenderloins, cut into bite-sized pieces
– 2 cups fresh spinach leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 cup heavy cream
– Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Stir in the flour, cooking for another minute until it’s golden.
3. Gradually add the chicken broth, stirring constantly to prevent lumps.
4. Add the wild rice to the pot and bring the mixture to a boil. Reduce the heat and let it simmer, covered, for about 20 minutes.
5. Incorporate the chicken tenderloin pieces into the soup, cooking for another 10-15 minutes, until the rice is tender and the chicken is cooked through.
6. Stir in the spinach, thyme, rosemary, and heavy cream. Allow the soup to simmer for an additional 5 minutes.
7. Season with salt and pepper to taste and serve warm.

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