PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 8
Enjoy a big bowl of this flavorful and nutritious creamy chicken soup with pasta and spinach anytime with this easy recipe. The perfect soup for cold weather that you can whip in less than thirty minutes. For a lower carbs option, you can swap the noodles with zucchini noodles or sweet potato noodles. Or stick to the noodles and use whatever you have available such as traditional egg noodles, broken spaghetti, rotini, or macaroni.
INGREDIENTS
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2 tsp olive oil
2 garlic cloves, minced
1 pound (450 grams) cooked shredded or chopped chicken breast (or rotisserie chicken)
4 c (1l) low-sodium chicken broth, or vegetable broth
1/2 c. chopped onion
1/2 c. diced celery
1 c. diced carrots
1 c. cream cheese, softened
1 1/2 c. shredded mild cheddar cheese
1/2 c. heavy cream
2 c. chopped spinach
2 c. uncooked ditalini pasta (or any other small pasta)
1/2 c. Parmesan cheese for garnish, optional
1/2 tsp kosher salt and fresh black pepper
HOW TO MAKE CREAMY CHICKEN SOUP WITH PASTA AND SPINACH
Step 1: Heat the olive oil in a large Dutch oven. Then, add the carrots, celery, onion, and garlic. Saute for about 5 minutes until the veggies are tender and the garlic is aromatic. Next, add the cooked chicken and cook for additional 3 minutes, stirring. Pour in the broth and add the heavy cream followed by the cream cheese. Put the lid on and bring everything to a boil. Continue to cook for another 15 minutes.
Step 2: Decrease the heat and remove the lid. Then, add the pasta and cheddar. Let everything simmer until the pasta is cooked to your desired doneness.
Step 3: Toward the end, add the spinach and stir well until wilted. Season with salt and black pepper to taste.
Step 4: Into bowls, ladle the creamy chicken pasta soup and sprinkle with more Parmesan cheese on top. Serve right away. Enjoy!
Note:
For a thinner chicken pasta soup, cook the pasta separately. At the end of cooking time, add the pasta to the soup and reheat before serving.
Nutrition Facts:
Energy 325.92 cal, Fat 18.42 g, Protein 14.66 g, Carbs 28.16 g, Saturated Fat 9.49 g, Polyunsat Fat 1.09 g, Monounsat Fat 5.4 g, Sugar 3.28 g, Cholesterol 48.15 mg, Sodium 670.5 mg, Potassium 443.24 mg, Fiber 4.11 g
Ingredients
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1 pound (450 grams) cooked shredded or chopped chicken breast (or rotisserie chicken)
- 4 c (1l) low-sodium chicken broth, or vegetable broth
- 1/2 c. chopped onion
- 1/2 c. diced celery
- 1 c. diced carrots
- 1 c. cream cheese, softened
- 1 1/2 c. shredded mild cheddar cheese
- 1/2 c. heavy cream
- 2 c. chopped spinach
- 2 c. uncooked ditalini pasta (or any other small pasta)
- 1/2 c. Parmesan cheese for garnish, optional
- 1/2 tsp kosher salt and fresh black pepper
Instructions
Step 1: Heat the olive oil in a large Dutch oven. Then, add the carrots, celery, onion, and garlic. Saute for about 5 minutes until the veggies are tender and the garlic is aromatic. Next, add the cooked chicken and cook for additional 3 minutes, stirring. Pour in the broth and add the heavy cream followed by the cream cheese. Put the lid on and bring everything to a boil. Continue to cook for another 15 minutes.
Step 2: Decrease the heat and remove the lid. Then, add the pasta and cheddar. Let everything simmer until the pasta is cooked to your desired doneness.
Step 3: Toward the end, add the spinach and stir well until wilted. Season with salt and black pepper to taste.
Step 4: Into bowls, ladle the creamy chicken pasta soup and sprinkle with more Parmesan cheese on top. Serve right away. Enjoy!
Notes
For a thinner chicken pasta soup, cook the pasta separately. At the end of cooking time, add the pasta to the soup and reheat before serving.
