Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings
The rich soup of this dish is so heartwarming! Perfect for rainy days! In just 30 minutes, you can enjoy this Creamy Chicken Soup with Pasta and Spinach! Don’t let those leftover chicken pieces put to waste. Shred and use them for this amazing soup! Just follow these easy steps for they will help you achieve perfection. Enjoy!
Ingredients:
1 c cream cheese, softened
½ c heavy cream
2 tsp olive oil
½ c chopped onion
1 c diced carrots
2 garlic cloves, minced
1 ½ c shredded mild cheddar cheese
½ c diced celery
1 pound (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
4 c (1l) low-sodium chicken broth, or vegetable broth
2 c uncooked ditalini pasta (or any other small pasta)
2 c chopped spinach
½ c Parmesan cheese for garnish, optional
½ tsp kosher salt and fresh black pepper
Directions:
Place a large Dutch oven on the stove and turn the heat to medium-high.
Add garlic, celery, carrots, and onion. Sauté for 5 minutes or until soft and aromatic.
Add the chicken, then stir and cook for about 3 minutes.
Add cream cheese, broth, and heavy cream. Stir until well blended. Cover the pot and allow the mixture to boil. Cook everything for about 15 minutes.
Reduce the heat to medium, then add the cheddar cheese and pasta. Cook until al dente.
Add the spinach, then cook for a few minutes until wilted completely. Taste and add more seasonings if needed.
Top each serving with Parmesan cheese.
Serve and enjoy!
Note:
Pasta can make the soup thick, so feel free to cook the pasta separately for a thinner soup.
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