Dinner · Meat & Poultry Mains
Creamy Chicken Soup With Pasta & Spinach
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
A creamy soup of cooked chicken, ditalini, carrots, celery, and spinach, finished with cream cheese, cheddar, and Parmesan.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb Chicken Breast (fully cooked meat, shredded or chopped; weight after cooking)
- 4 Cups Chicken Broth (low sodium (or vegetable broth))
- 2 tsp Olive Oil
- ½ Cup Yellow Onion (chopped fine)
- 1 Cup Carrots (small diced)
- ½ Cup Celery (fine dice)
- 2 Cloves Garlic (minced)
- 1½ Cups Mild Cheddar Cheese (freshly grated)
- 1 Cup Cream Cheese (softened and cut into small pieces)
- ½ Cup Heavy Cream
- ½ tsp Kosher Salt (to taste)
- ½ tsp Ground Black Pepper (to taste)
- 2 Cups Ditalini Pasta (uncooked, or comparable small pasta)
- 2 Cups Spinach (fresh, washed and chopped)
Garnish
- ½ Cup Parmesan Cheese (grated, for serving)
Cook pasta before adding the cheeses
Simmer the pasta in broth first, then lower the heat for the creamy ingredients. Stir in cheddar off the heat to help keep the soup smooth. This method starts with fully cooked chicken.
The cooking plan
How to make Creamy Chicken Soup With Pasta & Spinach.
Heat olive oil in a heavy 5-quart pot over medium heat. Add onion, small-diced carrots, and celery. Cook, stirring, about 6–8 minutes, until beginning to soften. Stir in garlic for 30 seconds.
Pour in broth and bring to a simmer. Add uncooked ditalini and cook, stirring often, according to its package, about 8–10 minutes, until pasta and vegetables are tender. If the liquid becomes too low, add hot water a little at a time.
Reduce heat to low. Stir in cream cheese in small pieces until smooth, followed by heavy cream. Add the fully cooked chicken and heat gently, stirring, until the soup and chicken reach 165°F on a food thermometer.
Stir in spinach until wilted. Remove from heat and add cheddar a handful at a time, stirring until melted before adding more. Taste and adjust salt and pepper. Do not boil the soup after adding cheddar.
Ladle into six bowls and top with the grated Parmesan. If the soup thickens as it stands, loosen with a little hot water and stir well.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Chicken Soup With Pasta & Spinach
Ingredients
1 lb Chicken Breast fully cooked meat, shredded or chopped; weight after cooking- 4 Cups Chicken Broth low sodium (or vegetable broth)
- 2 tsp Olive Oil
- ½ Cup Yellow Onion chopped fine
- 1 Cup Carrots small diced
- ½ Cup Celery fine dice
- 2 Cloves Garlic minced
- 1½ Cups Mild Cheddar Cheese freshly grated
- 1 Cup Cream Cheese softened and cut into small pieces
- ½ Cup Heavy Cream
- ½ tsp Kosher Salt to taste
- ½ tsp Ground Black Pepper to taste
- 2 Cups Ditalini Pasta uncooked, or comparable small pasta
- 2 Cups Spinach fresh, washed and chopped
- ½ Cup Parmesan Cheese grated, for serving
Instructions
- Heat olive oil in a heavy 5-quart pot over medium heat. Add onion, small-diced carrots, and celery. Cook, stirring, about 6–8 minutes, until beginning to soften. Stir in garlic for 30 seconds.
- Pour in broth and bring to a simmer. Add uncooked ditalini and cook, stirring often, according to its package, about 8–10 minutes, until pasta and vegetables are tender. If the liquid becomes too low, add hot water a little at a time.
- Reduce heat to low. Stir in cream cheese in small pieces until smooth, followed by heavy cream. Add the fully cooked chicken and heat gently, stirring, until the soup and chicken reach 165°F on a food thermometer.
- Stir in spinach until wilted. Remove from heat and add cheddar a handful at a time, stirring until melted before adding more. Taste and adjust salt and pepper. Do not boil the soup after adding cheddar.
- Ladle into six bowls and top with the grated Parmesan. If the soup thickens as it stands, loosen with a little hot water and stir well.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Beef Stroganoff Soup
Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
Italian Meatball Soup
Beef meatballs and small pasta shells make this tomato-rich soup a hearty meal. Marinara, broth, garlic, and onion form a simple base for the tender meatballs.
Sopa de Lima
Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
White Chicken Chili
White beans, green chiles, corn, and shredded cooked chicken make a hearty chili. A small portion of blended beans and cream cheese gives the broth its creamy texture.