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Crockpot Creamy Chicken Spinach Soup

Crockpot Creamy Chicken Spinach Soup

The ultimate comfort food, this Crockpot Creamy Chicken Spinach Soup is creamy, rich, and easy to make! Perfect for cold winter nights, it combines tender chicken, fresh spinach, and hearty potatoes, making it an easy weeknight dinner you’ll crave. Serve it with warm rolls for a meal that’s sure to warm your soul!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken breast
  • 1 tablespoon olive oil
  • 4 cups spinach
  • 4 medium russet potatoes
  • 4 medium carrot
  • 1 medium onion
  • 1 clove garlic
  • 6 cups chicken broth low-sodium
  • 1 tablespoon Ranch Dressing Seasoning Packet
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 15 ounces evaporated milk nonfat
  • 4 medium dinner rolls wheat
  • 2 cups grapes

Equipment

  • Saucepan
  • Large Pot
  • Slow Cooker
  • Wooden Spoon

Method
 

  1. Start by cooking the chicken breast. Place 2 pounds of chicken in a pot of boiling water. Let it cook for about 20 to 30 minutes until it's fully cooked and tender.
  2. After cooking, remove the chicken from the pot and let it cool down. Once it’s cool enough to handle, shred the chicken into bite-sized pieces and set aside.
  3. Next, prepare your slow cooker. Turn it on so it can heat up while you prepare the vegetables.
  4. Once the pot is hot, add 1 tablespoon of olive oil. Allow it to heat for a moment before adding the chopped onion, diced carrots, and spinach. Stir the vegetables in the hot pot for about 3 to 5 minutes until they start to soften.
  5. After the vegetables have sautéed, cover the pot and let them simmer for another 5 minutes.
  6. Now, remove the lid and add the shredded chicken back into the pot. Pour in the chicken broth and sprinkle the Ranch Dressing Seasoning Packet over the mixture. Stir everything together.
  7. Set your slow cooker to high and let this simmer for about 3 to 4 hours.
  8. In the meantime, combine cornstarch and water in a small bowl. Then add evaporated milk to the mixture, stirring until well combined.
  9. After the cooking time has elapsed, pour the cornstarch mixture into your soup. This will give it that creamy consistency.
  10. Finally, garnish your soup with a dollop of light sour cream or cheese before serving it up with the dinner rolls and grapes. Enjoy every spoonful!

Notes

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in a microwave before serving. This soup freezes well! Store in freezer-safe containers for up to 3 months.