Creamy Chicken Soup With Pasta & Spinach

The Broken Scale · Good food. Plenty of personality.

Creamy Chicken Soup With Pasta & Spinach

Cooked chicken, small pasta, and spinach fill a creamy broth with carrots, celery, and onion. Cheddar melts in at the end, with Parmesan sprinkled over each bowl.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings
Creamy Chicken Soup With Pasta & Spinach, photo 1
Creamy Chicken Soup With Pasta & Spinach, photo 2

Jump to Recipe

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.

Explore more recipes

On this page

The full recipe

Creamy Chicken Soup With Pasta & Spinach

No ratings yet
A creamy soup of cooked chicken, ditalini, carrots, celery, and spinach, finished with cream cheese, cheddar, and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

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
Garnish
  • ½ Cup Parmesan Cheese grated, for serving

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

This method uses fully cooked chicken, not raw chicken. Freshly grated cheddar melts more smoothly than many pre-shredded cheeses. Keep heat low when adding dairy. For planned leftovers, cook pasta separately according to its package and add to bowls before ladling over the finished soup.

Tried this recipe?

Let us know how it was!

Beef Stroganoff Soup

The Broken Scale · Good food. Plenty of personality.

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.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
6 servings
Beef Stroganoff Soup, photo 1
Beef Stroganoff Soup, photo 2

Jump to Recipe

Let the beef become tender first

Stewing cuts need a gentle, patient simmer. Keep the noodles out until the beef is fork-tender, then finish with tempered sour cream after removing the pot from the heat.

Explore more recipes

On this page

The full recipe

Beef Stroganoff Soup

No ratings yet
A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Stroganoff-inspired
Ingredients Instructions Notes

Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef chuck or stewing beef, cut into even 3/4- to 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low-sodium; 5 cups for simmering, 1 cup reserved as needed
  • 2 Cups Egg noodles uncooked
  • ½ Cup Sour Cream full-fat, brought toward room temperature before adding
  • 2 Tbsp All-Purpose Flour
  • Parsley fresh, chopped, to taste
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Instructions
 

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.
  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.
  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.
  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.
  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.
  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Notes

The timing is an estimate for stewing beef, not a quick-cooking steak cut. Judge tenderness with a fork before adding noodles. Cook the flour with the vegetables rather than adding it raw to sour cream at the end. Temper the sour cream and stir it in off the heat to help keep it smooth.

Tried this recipe?

Let us know how it was!

Shrimp Chowder

The Broken Scale · Good food. Plenty of personality.

Shrimp Chowder

Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 servings
Shrimp Chowder, photo 1
Shrimp Chowder, photo 2

Jump to Recipe

Add shrimp after the potatoes are tender

Small, evenly cut potato pieces cook more predictably. Keep the creamy broth at a gentle simmer, then add the shrimp for the final few minutes so they stay tender.

Adapted from Food Network Kitchen.

Explore more recipes

On this page

The full recipe

Shrimp Chowder

No ratings yet
A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 2 Slices Bacon chopped
  • 1 Tbsp Extra Virgin Olive Oil plus a little extra to finish, optional
  • 1 small Yellow Onion chopped
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth low Sodium
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes cut into even 1/2-inch pieces
  • 12 oz Medium Shrimp raw, peeled, deveined, tails removed; thawed if frozen
  • ½ Cup Fresh Basil Loosely packed and torn into pieces
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Instructions
 

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Notes

Cut potatoes evenly so they cook at the same rate, and make sure they are tender before adding shrimp. Keep the dairy broth at a gentle simmer and stir along the bottom to prevent scorching. Shrimp cook quickly; remove the pot from heat once they are opaque.

Tried this recipe?

Let us know how it was!

Sopa de Lima

The Broken Scale · Good food. Plenty of personality.

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.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings
Sopa de Lima, photo 1
Sopa de Lima, photo 2

Jump to Recipe

Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

Explore more recipes

On this page

The full recipe

Sopa de Lima

No ratings yet
A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Instructions Notes

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes diced
  • 1 Large Yellow Onion fine dice
  •  
    1 Anaheim pepper stemmed, seeded, and diced
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt or less to taste, depending on broth
  • 3 Cloves Garlic minced
  • 2 lb Chicken Breast raw, boneless and skinless
  • 8 Cups Chicken Broth low-sodium
  • ½ Cup Lime Juice fresh squeezed
For Topping
  •  
    Crispy tortilla strips prepared or store-bought, to taste
  • 1 Avocado diced

Instructions
 

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

Tried this recipe?

Let us know how it was!

White Chicken Chili

The Broken Scale · Good food. Plenty of personality.

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.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings
White Chicken Chili

Jump to Recipe

Start with cooked chicken

Shredded rotisserie or other fully cooked chicken keeps this a straightforward stovetop meal. Blend part of the beans before heating, then melt the cream cheese gently to keep the broth smooth.

Explore more recipes

On this page

The full recipe

White Chicken Chili

No ratings yet
Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Instructions Notes

Ingredients
  

  • 2 cans Cannellini Beans 15.5 ounces each, drained and rinsed; divided
  • 3 ½ cups Chicken Broth low-sodium; divided
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion chopped
  • 4 Cloves Garlic minced
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt or less to taste, depending on broth and chicken
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 can Yellow Corn 15 ounces, drained
  •  
    2 cans Green Chiles (canned) 4 ounces each, diced
  •  
    8 oz Cream Cheese softened and cut into small cubes
  • 2 ½ cups Chicken Breast fully cooked, shredded; rotisserie chicken works
  • 2 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Lime Juice

Instructions
 

  1. Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.
  2. Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.
  3. Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.
  4. Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.
  5. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.

Notes

This method starts with fully cooked chicken and canned beans; do not add raw chicken and follow the short reheating step. Softened cream cheese melts more evenly. Keep the heat gentle after adding it and stir often. If the chili thickens too much, stir in a little water.

Tried this recipe?

Let us know how it was!

Italian Meatball Soup

The Broken Scale · Good food. Plenty of personality.

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.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
35 minutes
Total
55 minutes
Serves
6 servings
Italian Meatball Soup, photo 1
Italian Meatball Soup, photo 2

Jump to Recipe

Keep the meatballs tender

Mix the beef only until combined and turn the small meatballs gently as they brown. They finish cooking in the broth. Stir the pasta carefully and add water if the soup becomes too thick.

Adapted from Marzia at Little Spice Jar.

Explore more recipes

On this page

The full recipe

Italian Meatball Soup

No ratings yet
Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian American
Ingredients Instructions Notes

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley fresh, chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil divided
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds crushed, optional
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 cups Vegetable Broth low-sodium vegetable or chicken broth
  • 1 cup Water plus up to 1 cup more as needed
  • 8 oz Conchiglie Pasta small shells, uncooked
For Service
  • Sourdough optional, sliced, for serving

Instructions
 

  1. Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.
  2. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.
  3. Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.
  4. Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.
  5. Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.

Notes

Use a thermometer to check beef meatballs; browning alone does not mean they are cooked. Pasta thickens the soup as it stands. For planned leftovers, cook the pasta separately according to its package and add it to bowls, while simmering the meatballs in the soup until they reach 160°F.

Tried this recipe?

Let us know how it was!