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Spinach and Pea Soup with Shredded Chicken
Spinach and Pea Soup with Shredded Chicken

Spinach and Pea Soup with Shredded Chicken

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Cook Minutes 25 Min
Prep : 25 Min
Prepare this hearty soup to serve as part of your next family dinner. Our Pea and Spinach Soup with Shredded Chicken recipe is a great way to use leftover cooked chicken. And as a bonus, it's also a great way to add more vegetables to your diet.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 yellow onion, chopped
4 cups 25%-less-sodium chicken broth
4 cups frozen peas
2 cups tightly packed fresh spinach
3 green onions, chopped
1/2 cup Philadelphia Cream Cheese Product, cubed
1/4 cup chopped fresh parsley
2 cups shredded rotisserie chicken
1/4 cup green pumpkin seeds
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How do I make it ?
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Step 1
Heat oil in Dutch oven or medium stockpot on medium heat. Add yellow onions; cook and stir 5 min. or until crisp-tender.
Step 2
Stir in chicken broth; bring to boil. Add peas, spinach and green onions; stir. Simmer 5 min. Add cream cheese product and parsley; cook 2 min. or until cream cheese is completely melted and broth mixture is heated through, stirring frequently.
Step 3
Blend soup, in small batches, in blender until smooth, returning each puréed batch to pan.
Step 4
Ladle soup into 6 serving bowls; top with chicken and pumpkin seeds.
Kraft Kitchen Tips!
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Make Ahead
This satisfying soup can be prepared ahead of time. Do not top with chicken or pumpkin seeds. Cool, then refrigerate up to 24 hours. Reheat soup in microwave or on stove top just before serving topped with chicken and pumpkin seeds.
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Substitute
Crumble 12 slices cooked bacon. Use instead of the shredded rotisserie chicken.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 5 g
25 %
Cholesterol 35 mg
Sodium 560 mg
23 %
Carbohydrate 18 g
Fibre 5 g
Sugars 7 g
Protein 18 g
Vitamin A
70 %
Vitamin C
45 %
Calcium
8 %
Iron
20 %
Servings
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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