Baked Chicken Onion Soup


  • 3 cups of pulled all white chicken pieces, shredded
  • 1 tbsp of butter
  • 1 large onion sliced thin
  • 2 celery stalks, chopped fine
  • 1 tsp of minced garlic
  • 2 tsp of chicken base
  • Salt and pepper to taste
  • 1 cup of fresh chopped spinach
  • 32 oz chicken broth (use more if you like extra broth)
  • Topping: whole spinach leafs, provolone and parmesan cheeses


  1. Melt the butter in the bottom of a medium size stock pot over medium heat. Add the onion slices, garlic and celery. Cooking until the onions are clear.
  2. Add chicken broth, base, shredded chicken and spinach. Cover and simmer for 1 hour. Salt and pepper to taste.
  3. Ladle soup into oven proof crocks and top with spinach leafs and cheeses and place under a broiler on high until the cheese is melted.
  4. Remove and serve hot.