Creamy Chicken Pasta Soup
A delightful dish combining the heartiness of chicken soup with creamy pasta, ready in just 25 minutes, perfect for busy weeknights.
Ingredients
Base Ingredients
- 2 tsp olive oil For sautéing
- 1/2 cup chopped onion Adds a sweet aroma
- 1 cup diced carrots Provides crisp texture and color
- 1/2 cup diced celery For texture and flavor
- 2 cloves minced garlic For aroma
Main Ingredients
- 1 lb cooked shredded chicken breast Protein-packed
- 4 cups low-sodium chicken broth Soup base
- 2 cups uncooked ditalini pasta Absorbs flavors
- 1 cup cream cheese Softened and cubed for creaminess
- 1/2 cup heavy cream For richness
- 1.5 cups shredded mild cheddar cheese For cheesiness
- 2 cups chopped spinach or kale For freshness
- 1/2 tsp kosher salt To taste
- 1/4 tsp black pepper To taste
Instructions
Preparation
- Heat 2 tsp of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the shredded chicken and pour in 4 cups of chicken broth. Bring to a boil, then reduce heat and let simmer for about 5 minutes.
- Add the uncooked ditalini pasta and 1.5 cups of shredded cheddar cheese to the pot. Cover and let it simmer for 10-12 minutes until the pasta is tender.
- Reduce the heat to low, stir in the softened cream cheese and heavy cream, and mix until combined and melted.
- Fold in the chopped spinach or kale, cooking for one additional minute just until the greens wilt.
- Season with kosher salt and black pepper to taste.
- Serve hot, optionally topping with croutons or grated Parmesan.
Notes
Consider adding cooked bacon bits for a smoky flavor or a dash of red pepper flakes for heat. Adjust seasoning to preference.