Creamy simmered cornmeal is the basis for this hearty parmesan and spinach-filled chicken polenta soup. It’s a great addition to your collection of comfort food chicken soups.
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Why we love this recipe
This soup is reason number 1,284,735 that I always make extra chicken when I am making chicken for other reasons, because leftover chicken means you can make things like this creamy, dreamy parmesan chicken polenta soup in a snap.
If you have ever had a bowl of warm and wonderful polenta, just imagine it in soup form with chicken and baby spinach swirled into it, and a drizzle of olive oil on top.
And if you haven’t ever had a bowl of polenta…well, you have a great treat to look forward to, because polenta is Comfort Food Extraordinaire. Ready for warm and wonderful soup deliciousness? Let’s make it!
What is polenta?
Polenta is a traditional Italian cornmeal porridge. It is usually made with a finely ground cornmeal that is simmered in water or chicken broth until it is soft and creamy. It can then be served up that way, or cooled and cut up into squares that are fried in butter. I KNOW. Scrumptious.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
You start off with some chicken broth and some fine-ground yellow cornmeal.
The Southern husband refers to polenta as grits, and I usually let him (because marital harmony and all that), but grits are made from a whole different type of cornmeal.
One way or the other, I get my cornmeal of all kinds from Anson Mills, because they have the best cornmeal on the Planet Earth. You heard it here first. (You can also find cornmeal in your supermarket, usually in the baking aisle.)
Anyway, you want to bring your broth to a simmer, and then pour the cornmeal into the simmering broth in a slow steady stream, whisking all the while.
Once the cornmeal is in the broth, let it simmer away for about 10 minutes, at which point you should have a nice, slightly thick soup on your hands.
Now stir in some shredded Parmesan cheese, followed by some baby spinach and some of that leftover cooked and shredded chicken, and let it simmer on until the spinach is wilted and the chicken is heated through.
Season it up to your taste with salt and pepper.
Now comes my favorite part. Ladle it into bowls and drizzle it with olive oil…and then put a little dollop of soft butter on top.
OH YES.
The butter part is optional, but I am here to tell you that butter and polenta of any kind are a match made in heaven, so I highly, highly recommend this final step.
Make sure you get chicken and spinach and a little bit of that butter all in the first glorious spoonful. Feel very very happy.
What to serve with this recipe
We love a piece of Irish brow bread or a butter biscuit with this soup. If you are looking for a more substantial meal, add a sandwich or a salad on the side…here are some of our faves!
Other chicken soup recipes we love! ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintParmesan Polenta Chicken Soup
Creamy simmered cornmeal is the basis for this hearty parmesan and spinach-filled chicken polenta soup. It’s a great addition to your collection of comfort food chicken soups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 cups chicken broth
- 1/2 cup fine yellow cornmeal
- 1 cup finely shredded parmesan cheese
- 4 cups baby spinach
- 2 cups shredded cooked chicken
- Salt and pepper
- Olive oil for drizzling
- Butter, softened (optional)
Instructions
- Bring the chicken broth to a simmer in a large deep saucepan. Pour the cornmeal into the broth in a slow steady stream, whisking constantly. Simmer over medium heat for about 10 minutes or until the soup is slightly thickened.
- Whisk in cheese and simmer for one more minute. Stir in spinach and chicken and simmer for another 3-5 minutes until spinach is wilted and chicken is heated through.
- Season to taste with salt and pepper and ladle into bowls. Drizzle with olive oil.
- Last but not least – and this is optional – float a dollop of butter on top of each serving. This is decadent, but if you have ever had a bowl of warm polenta with butter you will understand why we NEVER skip this step in our house. :)
Remy says
Love this creative soup recipe! Perfect for winter comfort. I will definitely be making this one again!
I’m so glad! The polenta makes it super comforting, I think. :)
Helen Bulkley says
Can I use already cooked polenta (leftover)in this recipe.. The leftover was made with milk, cheese and butter.
I think that would work just fine! Give it a taste of course, but you might not need all the parmesan cheese and the butter in the recipe, since your cooked polenta already has those in it. :)
Hibz says
I’ve had an lonely container of cornmeal in my cupboard practically screaming to be used so this is perfect n looks delicious .. n my husband puts oliveoil on everything so this is a winWin for many reasons. Going to make it!
Hurray! Sounds like a sign to me. :)
Gaila Perez says
Kate!!! this dish looks amazing! I love polenta and I am surely making this dish!
Polenta of all kinds is the best, right?
grace says
some people garnish everything with a swirl of olive oil, but butter is my way to go! what a great soup idea–it’s one i haven’t seen before!
Everything is better with butter! :)
Mary Ann | The Beach House Kitchen says
Save me a bowl Kate! This looks amazing! Looks so easy too. Just the way I like it!
Your bowl is waiting, Mary Ann! :)
Dawn @ Girl Heart Food says
GORGEOUS! I love polenta…..so much, but never had like this before and leftover chicken makes me happy ’cause I get to make other stuff with it. Those soup looks SO satisfying!! Gotta try this one :) Like comfort in a bowl. Pinned!
Thanks for the pin, my friend!