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Creamy Chicken Soup with Pasta and Spinach

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Creamy Chicken Soup with Pasta and Spinach is a warm, comforting dish perfect for chilly days. It’s loaded with tender chicken, hearty pasta, and fresh spinach, all simmered in a rich, creamy broth. Simple to make and full of flavor, it’s a wholesome meal the whole family will love.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 6 cups chicken broth (low-sodium)
  • 1 cup uncooked small pasta (like ditalini, orzo, or small shells)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper (adjust to taste)
  • 1 teaspoon salt (adjust to taste)
  • 1 cup heavy cream
  • 3 cups fresh baby spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese (optional, for extra creaminess)
  • Juice of 1/2 lemon (optional, for brightness)

Instructions

  1. Sauté the vegetables:
    Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
  2. Cook the chicken:
    Add the chicken pieces to the pot. Season with salt, pepper, thyme, basil, and oregano. Cook until the chicken is browned on all sides (it doesn’t need to be fully cooked through yet).
  3. Add the broth and pasta:
    Pour in the chicken broth and bring to a boil. Stir in the pasta and reduce the heat to a simmer. Cook for 8-10 minutes, or until the pasta is tender and the chicken is cooked through.
  4. Make it creamy:
    Stir in the heavy cream and Parmesan cheese (if using). Let the soup simmer for another 2-3 minutes until heated through and slightly thickened.
  5. Add spinach:
    Turn off the heat and stir in the fresh spinach. It will wilt from the heat of the soup.
  6. Finish and serve:
    Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired. Serve hot with crusty bread on the side.

Notes

  • For a lighter version, use half-and-half or milk instead of heavy cream.
  • You can swap the chicken for leftover rotisserie chicken—just add it when the pasta is almost done cooking.
  • Add more broth if the soup thickens too much after sitting.
  • Feel free to use gluten-free pasta if needed.

Find it online: https://newsvks.com/creamy-chicken-soup-with-pasta-and-spinach/