Creamy Chicken Soup With Pasta & Spinach

Creamy Chicken Soup With Pasta & Spinach

Cozy up with a bowl of this hearty Creamy Chicken Soup, the ultimate feel-good meal for any day of the week. Tender shredded chicken, al dente pasta, and baby spinach are simmered in a rich, velvety broth flavored with garlic, herbs, and a splash of cream. It’s nourishing, filling, and packed with comfort—perfect for chilly nights, meal prep, or when you just need something soul-soothing and delicious. One pot, easy to make, and impossible to resist.

Creamy Chicken Soup With Pasta & Spinach

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Creamy chicken soup with pasta and spinach is a comforting and flavorful dish that combines tender chicken, hearty pasta, and nutritious spinach in a rich and creamy broth. It's a versatile soup that can be adapted to different tastes and preferences, making it a popular choice for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Northeast
Calories: 691
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Chicken Breast shredded or chopped
  • 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
  •  
    1 Cup Cream Cheese softened
  • ½ Cup Heavy Cream
  • ½ tsp Kosher Salt to taste
  • ½ tsp Ground Black Pepper to taste
  •  
    2 Cups Ditalini Pasta or comparable small pasta
  • 2 Cups Spinach Chopped
Garnish
  • ½ Cup Parmesan Cheese

Method
 

  1. Heat your pot or Dutch oven, then add the vegetables and get those aromatics going! Stir them around as they cook until they're nice and tender.
  2. Now, introduce the cooked chicken to the pan. Let it heat through and absorb the flavors of the vegetables for a couple of minutes, stirring occasionally.
  3. It's time to build the creamy base. Pour in the rich broth, followed by the heavy cream and cream cheese. Give it a stir, then cover the pot and bring the soup to a boil. Once it's bubbling, reduce the heat and let it simmer gently for 15 minutes, allowing the flavors to meld.
  4. Now, add the pasta to the simmering soup. Let it bubble away gently until the pasta is cooked to your liking, usually around 8-10 minutes. Once the pasta is ready, stir in the cheddar cheese, allowing it to melt into the creamy broth and create a luscious texture.
  5. As the pasta reaches perfect tenderness, it's time to add the spinach. Gently fold it into the simmering soup, watching as it wilts and releases its vibrant color. Be sure to taste and adjust the seasoning with a sprinkle of salt and a grind of black pepper. Then, ladle the soup into bowls and savor the comforting flavors.

Nutrition

Serving: 12ozCalories: 691kcalCarbohydrates: 51gProtein: 38gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 147mgSodium: 1354mgPotassium: 709mgFiber: 3gSugar: 6gVitamin A: 5796IUVitamin C: 7mgCalcium: 402mgIron: 2mg

Notes

Chicken:
  • Cooked chicken is key: Using pre-cooked chicken (rotisserie, leftover, etc.) saves time and ensures tender results.
  • Dark meat for flavor: While chicken breasts work, using some dark meat (thighs, legs) adds richness.
  • Shred or dice: Shredding creates a more integrated texture, while dicing offers more defined bites.
Vegetables:
  • Aromatics are essential: The classic trio of onions, carrots, and celery builds flavor.
  • Sautéing is key: Don't skip this step! It develops depth and sweetness in the vegetables.
  • Garlic for punch: Freshly minced garlic is best for its pungent aroma and flavor.
  • Spinach at the end: Add spinach towards the end of cooking to preserve its color and nutrients.
Creamy Base:
  • Broth choice matters: Homemade or low-sodium store-bought broth is ideal.
  • Cream content: Heavy cream or half-and-half create richness. Adjust the amount for desired creaminess.
  • Cream cheese for tang: Cream cheese adds a subtle tang and helps thicken the soup.
  • Cheese matters: Cheddar adds sharpness, Parmesan adds saltiness. Consider a blend!
Pasta:
  • Small shapes are best: Ditalini, orzo, mini shells, etc., cook quickly and hold the sauce well.
  • Cook to al dente: Slightly firm pasta is ideal. Overcooked pasta can make the soup mushy.
Seasoning:
  • Salt and pepper are essential: Season to taste throughout the cooking process.
  • Herbs and spices: Fresh or dried herbs (thyme, Italian seasoning) add complexity.
  • Optional extras: A pinch of red pepper flakes or a squeeze of lemon juice can brighten the flavors.
Other Tips:
  • Don't overcook: Simmer gently to avoid curdling the dairy or overcooking the chicken and vegetables.
  • Adjust consistency: If the soup is too thick, add more broth. If it's too thin, simmer uncovered to reduce or use a cornstarch slurry.
  • Garnish generously: Fresh parsley, a sprinkle of cheese, or croutons add visual appeal and flavor.

Tried this recipe?

Let us know how it was!

Related Recipes

Sopa de Lima

Tex-Mex Meatball Soup

Gallo Pinto

Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  1. 1 lb (450g) cooked shredded or chopped chicken breast (rotisserie chicken works great!)
  2. 4 cups (1L) low-sodium chicken broth (or vegetable broth)
  3. 2 teaspoons olive oil
  4. 1/2 cup chopped onion
  5. 1 cup diced carrots
  6. 1/2 cup diced celery
  7. 2 garlic cloves, minced
  8. 1 1/2 cups shredded mild cheddar cheese
  9. 1 cup cream cheese, softened
  10. 1/2 cup heavy cream
  11. 1/2 teaspoon kosher salt
  12. Fresh black pepper (to taste)
  13. 2 cups uncooked ditalini pasta (or any other small pasta)
  14. 2 cups chopped spinach
  15. 1/2 cup parmesan cheese for garnish (optional)

 

Image Gallery Creamy Chicken Soup With Pasta & Spinach

Storage & Leftovers

Storage:

  • Refrigerator:
    Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

  • Freezer:
    Freeze in individual portions (without the pasta if possible) for up to 2 months. Creamy soups can sometimes separate when frozen, so stir well when reheating. Cooked pasta may become soft, so consider freezing the soup without it and adding fresh pasta when serving.

Reheating:

  • Stovetop (Best Method):
    Reheat over medium-low heat, stirring often. Add a splash of broth or milk to loosen the soup if it has thickened.

  • Microwave:
    Heat in 1-minute intervals, stirring between each, until hot. Add a little liquid if needed.

Pro Tips:

  • If prepping ahead, cook and store the pasta separately to avoid it becoming mushy.

  • Add a handful of fresh spinach right before serving leftovers to revive the vibrant texture and flavor.

  • Garnish with a fresh grind of black pepper or grated parmesan for a just-made feel.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Shrimp Chowder

Shrimp Chowder

This Shrimp Chowder is a creamy coastal dream in a bowl! Tender, juicy shrimp swim in a rich, flavorful broth alongside hearty chunks of potato and sweet bursts of corn—each spoonful delivering a comforting medley of textures and seaside flavor.

It’s a celebration of simple ingredients done right: plump shrimp, velvety potatoes, and a whisper of smoky bacon to deepen the flavor. Whether you’re a seafood lover or just craving something soul-warming, this chowder is sure to hit the spot.

Why You’ll Love It:
🦐 Flavorful – A perfect balance of creamy, savory, and subtly sweet.
🥔 Hearty – Loaded with shrimp, potatoes, and corn for a filling, satisfying meal.
⏱ Weeknight-friendly – Quick and easy to make, yet elegant enough for guests.

Grab a spoon and dive in—this homemade Shrimp Chowder brings the cozy charm of a seaside kitchen straight to your table.

Shrimp Chowder

No ratings yet
Shrimp chowder is a creamy, comforting soup packed with tender shrimp, potatoes, and often other vegetables like corn and celery. It's a flavorful and satisfying dish, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: New England, Northeast
Calories: 397
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Slices Bacon chopped
  • 1 Tbsp Extra Virgin Olive Oil a little extra for drizzling
  • 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 halved or quartered if large
  • 12 oz Medium Shrimp
  • ½ Cup Fresh Basil Loosely packed and torn into pieces
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Method
 

  1. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until it becomes crispy. Add the oil and onion to the pot and cook until the onion softens. Stir in the tomato paste and cook briefly until it darkens slightly. Sprinkle in the flour and cook, stirring constantly, to create a roux.
    2 Slices Bacon, 1 Tbsp Extra Virgin Olive Oil, 1 small Yellow Onion, 1 tsp Tomato Paste, 3 Tbsp All-Purpose Flour
  2. Gradually whisk in the broth and half-and-half, stirring constantly until the mixture is smooth and there are no lumps of flour remaining. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the chowder to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 15 minutes.
    3 Cups Chicken Broth, 2 Cups Half and Half, 1 lb Red Skinned Potatoes, 1 pinch Kosher Salt, 1 pinch Ground Black Pepper
  3. Gently stir in the shrimp and cook until they turn pink and opaque, about 4 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if needed. If the chowder is too thick, thin it out with a little bit of water. Ladle the chowder into bowls, drizzle with a touch of olive oil, and garnish with fresh basil leaves and a sprinkle of black pepper.
    1 Tbsp Extra Virgin Olive Oil, 12 oz Medium Shrimp, ½ Cup Fresh Basil, 1 pinch Ground Black Pepper

Nutrition

Serving: 12ozCalories: 397kcalCarbohydrates: 31gProtein: 26gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 184mgSodium: 941mgPotassium: 995mgFiber: 3gSugar: 8gVitamin A: 630IUVitamin C: 13mgCalcium: 217mgIron: 2mg

Notes

Ingredients:
  • Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw them completely before adding to the chowder.
  • Bacon: Bacon adds a smoky depth of flavor. You can use pancetta or salt pork as substitutes. 
     
  • Vegetables: The classic base includes onions, celery, and potatoes. You can add other vegetables like corn, carrots, or bell peppers for variety.  
     
  • Tomato Paste: Tomato paste adds richness and depth of flavor. Make sure to cook it briefly to remove any raw taste.  
     
  • Flour: Flour is used to thicken the chowder. All-purpose flour is common, but you can use a gluten-free blend if needed.
  • Broth: Use a good-quality chicken or seafood broth. Homemade broth will add the most flavor.
  • Half-and-Half: This adds creaminess. You can use whole milk or a combination of milk and cream as alternatives.
  • Potatoes: Russet or Yukon Gold potatoes work well in chowder.
  • Seasonings: Salt and pepper are essential. Some recipes also add herbs like thyme or bay leaves.  
     
  • Garnishes: Fresh basil is a classic garnish. You can also use parsley, chives, or a squeeze of lemon juice.
Cooking Tips:
  • Crisp the Bacon: Cook the bacon until it's nice and crispy to render out the fat and add maximum flavor.  
     
  • Don't Overcrowd the Pot: When sautéing the vegetables, make sure the pot isn't overcrowded. This will ensure they cook evenly.
  • Cook the Tomato Paste: Cook the tomato paste briefly until it darkens slightly to remove any raw taste.
  • Make a Roux: Cooking the flour with the bacon fat and vegetables creates a roux, which helps to thicken the chowder.
  • Simmer Gently: Simmer the chowder gently to allow the potatoes to cook through and the flavors to meld.
  • Don't Overcook the Shrimp: Add the shrimp towards the end of cooking and cook just until they turn pink and opaque. Overcooked shrimp will be tough.
  • Adjust Consistency: If the chowder is too thick, thin it out with a little water or broth.
  • Taste and Adjust: Always taste the chowder before serving and adjust the seasonings to your liking.
Serving Suggestions:
  • Bread: Serve with crusty bread or oyster crackers for dipping.
  • Salad: A simple green salad is a refreshing accompaniment.
  • Sides: Coleslaw or cornbread also pair well with shrimp chowder.  
     
Variations:
  • Spicy: Add some diced jalapeños or a pinch of cayenne pepper for heat.
  • Smoked: Use smoked paprika or chipotle powder for a smoky flavor.
  • Corn Chowder: Add corn kernels for a sweeter, summery twist.
With these tips, you'll be well on your way to making a delicious and satisfying shrimp chowder!

Tried this recipe?

Let us know how it was!

Related Recipes


Sopa de Lima

Tex-Mex Meatball Soup

Gallo Pinto

Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  • 2 Slices Bacon, chopped: The bacon adds a smoky, savory flavor to the soup.
  • 1 Tbsp Extra Virgin Olive Oil: Olive oil is used to sauté the onion and create a flavorful base.
  • 1 small Yellow Onion, chopped: The onion adds sweetness and depth of flavor.
  • 1 tsp Tomato Paste: Tomato paste adds a rich, concentrated tomato flavor.
  • 3 Tbsp All-Purpose Flour: The flour is used to thicken the soup.
  • 3 Cups Chicken Broth (low sodium): Chicken broth forms the base of the soup.
  • 2 Cups Half and Half: Half and half adds creaminess and richness to the soup.
  • 1 lb Red Skinned Potatoes, halved or quartered if large: Potatoes add substance and a comforting texture to the soup.
  • 12 oz Medium Shrimp: The shrimp is the star of the show, adding a delicate seafood flavor.
  • ½ Cup Fresh Basil, loosely packed and torn into pieces: Fresh basil adds a bright, herbaceous flavor.
  • 1 pinch Kosher Salt: Salt enhances the flavors of the soup.
  • 1 pinch Ground Black Pepper: Black pepper adds a subtle warmth and depth of flavor.

Tips for the Best Shrimp Chowder:

  • Don’t overcook the shrimp: Cook the shrimp just until they turn pink and are cooked through. Overcooking can make them tough and rubbery.
  • Use fresh ingredients: Fresh ingredients make a big difference in the flavor of the soup.
  • Don’t overcook the potatoes: Cook the potatoes until they are tender but not mushy.
  • Season to taste: Taste the soup as you go and adjust the seasonings as needed.
  • Garnish with fresh herbs: A sprinkle of fresh herbs like parsley or chives adds a beautiful finishing touch.
  • Serve hot: Serve the soup hot with a side of crusty bread or crackers.

Enjoy your homemade Shrimp Chowder! Let me know if you have any questions or want help with the instructions. 🥣😊

Image Gallery Shrimp Chowder

Storage & Leftovers

Storage

  • Cool it down: Before storing, allow the chowder to cool completely. This prevents condensation, which can lead to bacterial growth and affect the texture.
  • Refrigerator: Transfer the cooled chowder to an airtight container and store it in the refrigerator for up to 2-3 days.
  • Freezer: Freezing Shrimp Chowder isn’t generally recommended as dairy-based soups can separate and become grainy upon thawing. However, if you do freeze it, do so before adding the half and half. Store it in a freezer-safe container or bag for up to 1 month.

Reheating

  • Stovetop: The best way to reheat this chowder is gently on the stovetop over low heat. Stir occasionally to prevent sticking. If the chowder has thickened in the refrigerator, add a splash of milk or broth to thin it out.
  • Microwave: You can reheat it in the microwave, but do so in short bursts, stirring frequently, to prevent overheating and separation.

Tips and Tricks

  • Portioning: If you plan to freeze the chowder, consider freezing it in individual portions for easy grab-and-go meals.
  • Separation: If the chowder separates slightly after refrigeration, don’t worry! A quick whisk or a blend with an immersion blender can often restore its creamy texture.
  • Flavor Boost: When reheating, consider adding a squeeze of fresh lemon juice or a pinch of your favorite herbs to brighten the flavors.
  • Garnish Fresh: If you’re using any fresh herbs as a garnish, add them just before serving to maintain their freshness and flavor.
  • Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.

By following these tips, you can enjoy your homemade Shrimp Chowder even a couple of days after making it!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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fb-share-icon197
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