1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 cup chopped carrots
1 cup chopped celery
1 cup spinach
1/2 cup heavy cream
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Season the chicken with salt and pepper. In a large pot, heat olive oil over medium heat and cook the chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
In the same pot, add garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Pour in the chicken broth, scraping up any brown bits from the pot, and bring to a simmer.
Return the chicken to the pot and simmer for 15-20 minutes until fully cooked (internal temperature of 165°F). Remove the chicken, shred it into bite-sized pieces.
Stir in heavy cream and spinach, cooking until the spinach wilts (about 3 minutes). Adjust seasoning if needed.
Ladle into bowls, garnish with fresh herbs, and enjoy warm!