Description
This Creamy Chicken Pasta Soup is rich, hearty, and full of comforting flavors. Loaded with tender chicken, vegetables, pasta, and a creamy, cheesy broth — it’s the ultimate one-pot comfort meal.
Ingredients
- 1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
- 4 cups (1l) low-sodium chicken broth, or vegetable broth
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 1/2 cups shredded mild cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt and fresh black pepper
- 2 cups uncooked ditalini pasta (or any other small pasta)
- 2 cups chopped spinach
- 1/2 cup parmesan cheese for garnish, optional
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are soft, about 5–6 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the cooked shredded chicken and continue to cook for 2–3 minutes.
4. Pour in the chicken broth, heavy cream, and softened cream cheese. Stir to combine. Cover and bring to a boil.
5. Reduce heat and let simmer for 15 minutes.
6. Add the uncooked ditalini pasta and shredded cheddar cheese. Simmer until the pasta is tender, about 10 minutes.
7. Stir in chopped spinach and cook until wilted.
8. Season with kosher salt and black pepper to taste.
9. Serve hot, garnished with parmesan cheese if desired.
Notes
To adjust the consistency, add more chicken broth if the soup becomes too thick. For added flavor, stir in a splash of Sriracha or red pepper flakes. You can also cook the pasta separately if you prefer a thinner soup consistency.