Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

4 cups chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 cup fresh spinach

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley, for garnish

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook until browned on all sides, about 3 to 4 minutes per side. Remove and set aside on a plate.

Step 2: Add onion, carrots, and celery to the same pot. Cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.

Step 3: Return chicken to the pot. Add crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Stir well and scrape up any browned bits from the bottom of the pot.

Step 4: Bring to a full boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes until chicken is cooked through and vegetables are tender. If the broth is too thick, add up to 1/2 cup additional chicken broth.

Step 5: Stir in fresh spinach and cook for 1 to 2 minutes until just wilted. Avoid overcooking the spinach.

Step 6: Remove from heat and stir in grated Parmesan cheese until fully melted into the broth.

Step 7: Ladle into bowls and garnish with fresh basil or parsley. Serve immediately.

Tips & Variations

For richer flavor, use bone-in skin-on chicken thighs and remove skin and bones before serving.

Add zucchini or bell peppers to the soup for extra vegetables and texture.

If the soup becomes too thick, adjust the consistency by stirring in additional chicken broth until you reach your desired thickness.

Use a good quality low-sodium chicken broth for the best taste.

Don’t skip the Parmesan cheese—it adds a salty, nutty depth to the broth that really elevates the dish.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but thighs are preferred for their tenderness and richer flavor. If using breasts, keep an eye on cooking time to avoid drying out the meat.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth. It’s a safe and delicious option for those with gluten sensitivities.