Parmesan Polenta Chicken Soup

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  • 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)


  1. 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.
  2. 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.
  3. Season to taste with salt and pepper and ladle into bowls. Drizzle with olive oil.
  4. 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. :)