A hearty and creamy chicken soup with spinach and potatoes, perfect for a cozy meal.
Place the chicken breasts in a large soup pot and cover with chicken broth.
Using chicken breasts ensures a lean protein source, but thighs can add extra flavor.
Bring to a boil, then reduce to a simmer and cook until the chicken is tender.
Simmering gently prevents the chicken from becoming tough.
Remove the chicken from the pot and let it cool slightly. Shred it into bite-sized pieces.
Shredding the chicken while warm makes it easier to handle.
Add the diced carrots, potatoes, beans, paprika, salt, and pepper to the pot.
Cut the vegetables into uniform sizes for even cooking.
Simmer until the potatoes are tender but not mushy.
Test the potatoes with a fork to ensure they are cooked through.
Return the shredded chicken to the pot along with the fresh spinach.
Stir gently to wilt the spinach evenly.
Stir in the cream cheese and mozzarella until melted and smooth.
Add the cheeses gradually to prevent clumping.
Serve the soup hot in bowls and enjoy with crusty bread.
Garnish with a sprinkle of fresh herbs for added flavor.
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