Instructions

• Heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) unsalted butter in a Dutch oven over medium heat until the butter has melted and begins to foam.
• Add 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), and 1 stalk celery (diced). Cook, stirring occasionally, about 3–4 minutes until the vegetables begin to soften. Add 3 cloves garlic (minced) and cook 30 seconds more until fragrant.
• Pour in 4 cups (1 liter) low sodium chicken stock and increase heat to bring the liquid to a boil.
• Add 2 (650 g) chicken breasts (boneless, skinless), 1 teaspoon salt (or to taste), 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Reduce heat to maintain a gentle simmer, partially cover the pot, and simmer 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Use tongs or a slotted spoon to remove the chicken breasts to a cutting board or plate and let them rest until cool enough to handle. Keep the pot on low heat.
• Shred the chicken with two forks (or your hands or a mixer once cool) into bite-sized pieces.
• Stir 1 cup (240 ml) heavy cream and 1/2 cup (43 g) shredded Parmesan cheese into the simmering broth. Warm gently and bring the soup back to a low simmer (avoid a rolling boil).
• In a small bowl, whisk 3 tablespoons cornstarch with 2–3 tablespoons cold water until smooth to make a slurry.
• Slowly pour the cornstarch slurry into the soup while stirring constantly. Simmer 2–3 minutes, stirring, until the soup thickens.
• Stir the shredded chicken into the pot, then add 2 cups fresh baby spinach leaves. Cook 2–3 minutes more, until the spinach is wilted and the chicken is heated through.
• Taste and adjust seasoning with additional salt or pepper if needed. Serve warm.