Creamy Chicken Pasta Soup
A comforting and creamy soup loaded with chicken, pasta, and vegetables.
Equipment
- Dutch oven
Ingredients
Main Ingredients
- 1 lb cooked, shredded or chopped chicken breast or rotisserie chicken
- 4 cup low-sodium chicken broth or vegetable broth
- 2 teaspoon olive oil
- 0.5 cup chopped onion
- 1 cup diced carrots
- 0.5 cup diced celery
- 2 clove garlic, minced
- 1.5 cup shredded mild cheddar cheese
- 1 cup cream cheese, softened
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.5 teaspoon fresh black pepper
- 2 cup uncooked ditalini pasta or any small pasta
- 2 cup chopped spinach
- 0.5 cup parmesan cheese for garnish optional
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Stir in the cooked chicken and continue to cook for another 3 minutes, ensuring everything is well combined.
- Carefully pour in the chicken or vegetable broth, along with the heavy cream and softened cream cheese. Cover the pot and bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Reduce the heat further and add the uncooked ditalini pasta and shredded cheddar cheese. Stir well and simmer until the pasta reaches your desired tenderness, which should take about 8-10 minutes.
- Just a few minutes before serving, add the chopped spinach and stir until it's wilted. This adds color and nutrition to your soup.
- Season the soup with kosher salt and fresh black pepper to taste. Serve it warm in bowls, and sprinkle with extra parmesan cheese if desired. Enjoy your comforting bowl of creamy chicken pasta soup!
Notes
You can customize this soup by adding other vegetables like peas or bell peppers for extra flavor and nutrition.