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
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.
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
- 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.
- 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.
- 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.
- 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.
- 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
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.
- 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.
- 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!
- 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.
- 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.
- 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!Ingredients
Ingredients:
- 1 lb (450g) cooked shredded or chopped chicken breast (rotisserie chicken works great!)
- 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
- Fresh black pepper (to taste)
- 2 cups uncooked ditalini pasta (or any other small pasta)
- 2 cups chopped spinach
- 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.
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