Ingredients
Scale
- 1.5 lbs chicken breasts, boneless and skinless
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sliced green onions, or shredded cheese
Instructions
- Chop the onion and mince the garlic. Season the chicken breasts if desired with salt, pepper, and curry powder.
- In a skillet over medium heat, heat the olive oil. Sear the chicken breasts until golden, about 3-4 minutes per side. Transfer to the slow cooker.
- Add the chopped onion, garlic, curry powder, turmeric, chicken broth, and cream cheese to the slow cooker. Stir until the cream cheese melts and mixes into the liquids.
- Place the seared chicken into the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred with two forks, and return to the soup. Stir in heavy cream and chopped spinach. Let cook for 10 more minutes until spinach wilts and soup is heated through.
Notes
- Optional: Add a dash of cayenne pepper for extra heat.
- For thicker soup, cook uncovered for the last 30 minutes.
- Use fresh or frozen spinach based on availability.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Keto, Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg