Best 7 Chicken And Spinach Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken and spinach chowder is a hearty and flavorful soup that is perfect for a cold winter day. This dish is packed with tender chicken, fresh spinach, and a variety of vegetables. The creamy broth is made with a combination of chicken broth, milk, and cream, and is seasoned with a variety of herbs and spices. Chicken and spinach chowder can be served as a main course or as a side dish, and is sure to please everyone at the table.

Let's cook with our recipes!

CHICKEN SPINACH BAKE



Chicken Spinach Bake image

A good friend shared this recipe with me years ago, and I've used it often. With the creamy sauce and lovely look of this dish, even people who aren't very fond of spinach seem to enjoy it served this way. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 16 servings.

Number Of Ingredients 16

3 packages (10 ounces each) frozen chopped spinach, thawed
3 large eggs
1/2 teaspoon onion salt
1/2 teaspoon ground nutmeg
3/4 cup grated Parmesan cheese, divided
3/4 cup Italian-seasoned bread crumbs
16 boneless skinless chicken breast halves
Salt and pepper to taste
5 tablespoons butter, melted
CHEESE SAUCE:
6 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
2 cups shredded cheddar cheese
1 cup sliced fresh mushrooms

Steps:

  • Drain and squeeze out excess moisture from spinach. Beat eggs, onion salt and nutmeg. Add spinach and 1/4 cup Parmesan cheese; mix well. Combine bread crumbs and remaining Parmesan. Sprinkle chicken with salt and pepper; coat with crumb mixture. Place in two greased 13x9-in. baking pans. Spread 2 tablespoons spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350° for 35-40 minutes or until chicken juices run clear. , For sauce, melt 4 tablespoons butter; blend in flour and salt. Stir to form a smooth paste. Add milk; cook and stir until thickened and bubbly. Add cheese and stir until melted. Saute mushrooms in remaining butter. Stir into cheese mixture. Carefully pour sauce over chicken, or pour into a serving bowl and pass.

Nutrition Facts : Calories 324 calories, Fat 18g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 540mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

SPINACH AND CORN CHOWDER



Spinach and Corn Chowder image

Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!

Provided by GuavaJelli

Categories     Chowders

Time 45m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
4 slices turkey bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons garlic, chopped
2 hot red peppers, dried (optional)
3 tablespoons flour
8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder)
2 1/2 cups frozen corn kernels
1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
1/2 cup butter, 1 stick
6 cups whole milk
2 cups heavy cream
salt, to taste
white pepper, to taste
hot sauce, to taste
2 tablespoons cornstarch
3 tablespoons cold water (optional)

Steps:

  • Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  • Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  • Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  • Add stock or water 2 cups at a time, whisking to prevent lumps.
  • Add corn, spinach and butter; simmer 10 minutes.
  • Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  • **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

Nutrition Facts : Calories 284.2, Fat 23.3, SaturatedFat 12.8, Cholesterol 68.3, Sodium 146.2, Carbohydrate 14.9, Fiber 1.4, Sugar 5.5, Protein 6

SPINACH AND CHICKEN CASSEROLE



Spinach and Chicken Casserole image

My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.

Provided by T.C.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h45m

Yield 6

Number Of Ingredients 12

2 cups cubed boneless chicken breast
1 cup Italian salad dressing, or as needed
½ teaspoon garlic powder
¼ teaspoon lemon pepper
1 (8 ounce) package fresh spinach
2 (8 ounce) packages cream cheese, softened
½ cup chopped fresh chives
¼ cup olive oil
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 cup shredded mozzarella cheese

Steps:

  • Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
  • Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 cups torn bread
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup shredded rotisserie chicken

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
  • Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
  • Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
  • Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g

HERBED CHICKEN & SPINACH SOUP



Herbed Chicken & Spinach Soup image

I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 celery rib, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

Steps:

  • In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.

SPINACH CHOWDER



Spinach Chowder image

For a soup as simple to prepare as this, it looks very eligant and tastes better!! One of my favourites when company is coming.

Provided by Tebo3759

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) package frozen chopped spinach
2 cans cream of potato soup
1/2 cup milk
3 chicken bouillon cubes
1 cup boiling water
3 hard cooked eggs, sliced
crumbled crisp bacon or crumbled crisp bacon bits

Steps:

  • Combine spinach, soup, milk& Oxo cubes dissolved in boiling water.
  • Heat slowly, stir occasionally for about 20 minutes until spinach has thawed.
  • Cover and simmer 5 minutes.
  • Serve garnished with egg slices and crumbled bacon on top.

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Enjoy pasta with chicken and spinach - a delightful casserole dinner that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

2 cups uncooked gemelli (twist) pasta (8 ounces)
1 package (1.8 ounces) leek soup mix
2 cups milk
1 cup cut-up cooked chicken
2 cups baby spinach leaves
1/4 cup freshly shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
  • Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 345, Carbohydrate 55 g, Cholesterol 25 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 960 mg

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients whenever possible. This will give your chowder the best flavor.
  • Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be tough and dry.
  • Use a good quality broth. The broth is the base of your chowder, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to your chowder. You can use any vegetables you like, but some good options include carrots, celery, onions, potatoes, and corn.
  • Season your chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
  • Serve your chowder immediately. Chowder is best served hot and fresh.

Conclusion:

Chicken and spinach chowder is a delicious and comforting soup that is perfect for a cold day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious pot of chicken and spinach chowder that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

STEAMED GINGER RICE WITH SNOW PEAS_image STEAMED GINGER RICE WITH SNOW PEAS

Panko Parmesan Rub-Crusted Scallops_image Panko Parmesan Rub Crusted Scallops

Pork with Blueberry Herb Sauce_image Pork with Blueberry Herb Sauce

Chocolate Chip Cookie Dough Brownies_image Chocolate Chip Cookie Dough Brownies

Honey Wheat Bread_image Honey Wheat Bread

Gefilte Fish_image Gefilte Fish

Fried Cabbage With Bacon_image Fried Cabbage With Bacon

Nectarine Chutney_image Nectarine Chutney

Spring Asparagus Salad_image Spring Asparagus Salad

Cranberry Gin and Tonic_image Cranberry Gin and Tonic

Rice Krispy Treats With All the Variations_image Rice Krispy Treats With All the Variations

Seven Layer Potato Salad_image Seven Layer Potato Salad

Two Layer Fudge_image Two Layer Fudge

Egg Noodles in Caraway Butter_image Egg Noodles in Caraway Butter

WHOLE WHEAT BUTTERMILK BISCUITS_image WHOLE WHEAT BUTTERMILK BISCUITS

Mocha Cinnamon Fondue_image Mocha Cinnamon Fondue

Gingered Maple Cupcakes_image Gingered Maple Cupcakes

Cheesy Cereal Crackers_image Cheesy Cereal Crackers

Related Topics