Description
This Creamy Chicken Soup with Pasta and Spinach is rich, comforting, and packed with tender chicken, vegetables, and cheesy goodness. Ready in under 30 minutes, it’s an easy, family-friendly meal perfect for busy weeknights.
Ingredients
- 1 lb cooked shredded or chopped chicken breast (or rotisserie chicken)
- 4 cups 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
- 1/2 teaspoon fresh black pepper
- 2 cups uncooked ditalini pasta (or other small pasta)
- 2 cups chopped spinach
- 1/2 cup grated Parmesan cheese, optional for garnish
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic, and sauté until tender and fragrant, about 5 minutes. Stir in the cooked chicken and cook for an additional 3 minutes.
2. Pour in the broth, heavy cream, and add the cream cheese. Stir well, cover, and bring to a boil. Reduce slightly and cook for about 15 minutes.
3. Lower the heat to a steady simmer. Add the uncooked pasta and shredded cheddar cheese, stirring until combined. Simmer until the pasta is cooked to your liking.
4. Add the chopped spinach during the last few minutes of cooking and stir until wilted. Adjust seasoning with salt and black pepper to taste.
5. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
If reheating leftovers, add a splash of broth or water as the pasta will absorb liquid over time.
You can swap spinach for kale; just allow a few extra minutes for it to soften.
Store in an airtight container in the refrigerator for up to 3 days.