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