Description
This Easy creamy chicken pasta soup is hearty, flavorful, and ready in under 30 minutes. A comforting meal loaded with tender chicken, vegetables, pasta, and cheese.
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. To make the Easy creamy chicken pasta soup: In a large Dutch oven, add the carrots, celery, onion, and garlic, and saute in olive oil until tender and fragrant, about 5 minutes. Add cooked chicken and continue cooking for 3 minutes, stirring regularly.
2. Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then cook for 15 minutes.
3. Lower the heat, add pasta and cheddar, and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted.
4. Adjust seasoning to taste with salt and black pepper. Serve the creamy chicken pasta soup in bowls and top with extra parmesan cheese if desired.
Notes
You can use leftover rotisserie chicken to save time.
For a lighter version, substitute half-and-half for the heavy cream.
This soup thickens as it sits, so add extra broth if reheating leftovers.