Can I use regular cornmeal instead of fine cornmeal?

Yes, but a coarser cornmeal may take longer to cook and will give the soup a more textured consistency. Fine yellow cornmeal makes the smoothest, creamiest soup.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut. Remove the skin and shred or chop the meat before adding it to the soup.

Can I use leftover cooked polenta?

Yes. Whisk the cooked polenta into the warm broth a little at a time until the soup reaches the consistency you like. If your polenta already contains cheese or butter, taste the soup before adding more.

Can I make chicken polenta soup ahead of time?

Yes, but the cornmeal will continue to absorb liquid as the soup sits. Refrigerate it in a covered container for up to three days, then gently reheat it with additional chicken broth until it returns to a soup-like consistency.

Can I freeze this soup?

I wish I could say yes, but nope. The polenta can become grainy after freezing and thawing, and the spinach may lose its texture.

What can I use instead of baby spinach?

Chopped regular spinach, baby kale or Swiss chard will all work. Kale and chard may need a few extra minutes to become tender.

Have a question that I didn’t cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Easy Chicken Polenta Soup Recipe

Chicken Polenta Soup

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5 from 1 review

This easy chicken polenta soup combines tender chicken, creamy cornmeal, Parmesan cheese and baby spinach for a hearty comfort-food dinner.

Author: Kate Morgan Jackson
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

Scale

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)

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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. :)

Notes

- Chicken broth: This forms the base of the soup, so use a good-quality broth that you like (I like the kinds that come in the box more than the ones in the can. I usually use low-sodium broth so I can control the seasoning.

- Fine yellow cornmeal: Look for finely ground cornmeal rather than coarse cornmeal or prepared polenta. The fine texture cooks quickly and gives the soup its creamy consistency.

- Parmesan cheese: Freshly shredded Parmesan melts much more smoothly than the pre-shredded kind. Finely grate it so it disappears easily into the soup.

- Baby spinach: Baby spinach is tender enough to add directly to the pot—no stemming or chopping required!

- Cooked chicken: This recipe is perfect for leftover roasted chicken or rotisserie chicken. Shred or chop it into bite-sized pieces before adding it to the soup.

- Butter: The optional spoonful of softened butter on top makes the soup extra-rich and gives it that classic buttery-polenta flavor. Highly recommended!

Find it online: https://www.framedcooks.com/parmesan-polenta-chicken-soup/