Creamy Tomato Chicken Soup with Bacon and Spinach Recipe
There’s nothing quite like a warm bowl of soup to comfort you on a chilly day, and this Creamy Tomato Chicken Soup with Bacon and Spinach is no exception. Combining the rich flavors of tomatoes, tender chicken, crispy bacon, and fresh spinach, this soup is a delightful and hearty meal. Let’s dive into how to make this delicious recipe step-by-step.
What Makes Creamy Tomato Chicken Soup with Bacon and Spinach Special?
This soup stands out because it balances the creamy texture with a smoky, savory depth from the bacon, and a fresh burst of flavor from the spinach. The chicken adds protein, making it a filling meal, while the tomatoes provide a tangy base that is enhanced by herbs and spices.
Ingredients Needed for Creamy Tomato Chicken Soup
Main Ingredients
- Chicken Breasts: 2 large, cooked and shredded
- Bacon: 6 slices, cooked and crumbled
- Spinach: 4 cups, fresh and chopped
- Tomatoes: 4 large, diced (or 1 can of diced tomatoes)
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Garlic: 4 cloves, minced
- Onion: 1 large, diced
- Olive Oil: 2 tablespoons
- Italian Seasoning: 1 teaspoon
- Salt: To taste
- Black Pepper: To taste
- Red Pepper Flakes: ½ teaspoon (optional for spice)
Optional Add-ins
- Parmesan Cheese: ½ cup, grated
- Fresh Basil: ¼ cup, chopped
- Carrots: 2 large, diced
- Celery: 2 stalks, diced
Essential Kitchen Tools
- Large Pot: For cooking the soup.
- Cutting Board: For preparing ingredients.
- Sharp Knife: For chopping vegetables and chicken.
- Wooden Spoon: For stirring the soup.
- Measuring Cups and Spoons: For accuracy in ingredients.
- Ladle: For serving the soup.
Step-by-Step Recipe Instructions
Preparing the Ingredients
- Cook the Chicken: Season the chicken breasts with salt and pepper, then cook them in a skillet over medium heat until fully cooked. Shred the chicken and set it aside.
- Cook the Bacon: In the same skillet, cook the bacon until crispy. Remove the bacon and crumble it once cooled. Set aside.
- Chop the Vegetables: Dice the tomatoes, onion, carrots, and celery (if using), and chop the spinach.
Cooking the Soup
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the Vegetables: Add the diced tomatoes (or canned tomatoes), carrots, and celery to the pot. Cook for 5-7 minutes, until the vegetables begin to soften.
- Pour in the Broth: Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the Chicken and Bacon: Add the shredded chicken and crumbled bacon to the soup. Stir well to combine.
- Add the Cream and Spinach: Pour in the heavy cream and add the chopped spinach. Stir until the spinach is wilted and the soup is heated through.
Adding Finishing Touches
- Season the Soup: Add the Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the soup. Adjust the seasoning to taste.
- Simmer: Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Tips for Making the Best Creamy Tomato Chicken Soup
- Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor.
- Don’t Overcook the Spinach: Add the spinach towards the end to prevent it from becoming too wilted.
- Adjust Consistency: If the soup is too thick, add a bit more chicken broth. If it’s too thin, let it simmer uncovered to reduce.
Variations and Substitutions
- Vegetarian Version: Omit the chicken and bacon, and use vegetable broth instead of chicken broth. Add more vegetables like zucchini or bell peppers.
- Spicier Soup: Increase the amount of red pepper flakes or add a diced jalapeño.
- Different Greens: Substitute spinach with kale or Swiss chard for a different texture and flavor.
Serving Suggestions
- With Crusty Bread: Serve the soup with a side of crusty bread for dipping.
- Garnish: Top with grated Parmesan cheese and fresh basil for added flavor.
- Salad: Pair with a simple green salad for a complete meal.
Storing and Reheating Instructions
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. If reheating from frozen, thaw in the refrigerator overnight first.
Nutritional Information
Each serving (based on 6 servings) has approximately:
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 6g
Conclusion
Creamy Tomato Chicken Soup with Bacon and Spinach is a comforting, flavorful dish that combines rich, savory, and fresh elements into one satisfying bowl. It’s perfect for a family dinner, a cozy night in, or meal prepping for the week. Enjoy the blend of creamy tomato base, hearty chicken, crispy bacon, and vibrant spinach in every spoonful.
FAQs
1. Can I use canned tomatoes instead of fresh? Yes, canned diced tomatoes work perfectly in this recipe and save time on prep.
2. How can I make this soup dairy-free? Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
3. What other types of meat can I use? You can use turkey or even ham as a substitute for chicken.
4. Can I add pasta to this soup? Yes, adding small pasta like orzo or ditalini can make the soup even more hearty.
5. How can I thicken the soup if it’s too thin? You can thicken the soup by simmering it longer uncovered or by adding a slurry of cornstarch and water.
Source: whatsinthepan.com
Creamy Tomato Chicken Soup with Bacon and Spinach Recipe
There's nothing quite like a warm bowl of soup to comfort you on a chilly day, and this Creamy Tomato Chicken Soup with Bacon and Spinach is no exception. Combining the rich flavors of tomatoes, tender chicken, crispy bacon, and fresh spinach, this soup is a delightful and hearty meal. Let's dive into how to make this delicious recipe step-by-step.
- 6 bacon strips
- 2 tablespoons olive oil
- 1 pound chicken ((boneless and skinless))
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 5 garlic cloves minced
- 5 tomatoes ((chopped in cubes))
- 10 oz. spinach ((fresh))
- 3 cups chicken broth
- ½ tablespoon Italian seasoning (more, if desired)
- 1 cup heavy cream
- 1 cup Parmesan cheese ((shredded))
- BACON: Preheat oven to 400 F. Line a large baking sheet with aluminum foil or parchment paper. Arrange bacon strips and cook for 15 to 20 minutes, depending on how crispy you like your bacon. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch slices.
- CHICKEN: Season whole chicken breasts with salt, pepper, paprika, red pepper flakes and set aside.
- Heat olive oil in a large deep skillet. Add seasoned chicken breasts and cook on each side on medium high heat for a total of 3-4 minutes until it's nicely browned.
- Remove browned chicken from the pan, slice it in thick strips and return it back to the skillet.
- Add sliced garlic in the last minute of cooking chicken, cook for 1-2 minutes until browned and fragrant.
- TOMATOES and SPINACH: Add chopped tomatoes to the chicken and cook for 3 minutes on medium until tomatoes release their juices. Add fresh spinach and cook until it wilts. Add bacon pieces.
- SOUP: Stir in chicken broth, Italian seasoning and heavy cream; and bring the mixture to boil. Reduce to simmer and slowly add grated Parmesan cheese – until the cheese melts and makes the soup slightly thicker. Remove from heat.
- Serve immediately.