Creamy Chicken Soup with Pasta & Spinach
*INGREDIENTS
1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
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 and fresh black pepper
2 cups uncooked ditalini pasta (or any other small pasta)
2 cups chopped spinach
1/2 cup parmesan cheese for garnish, optional
HOW TO MAKE CREAMY CHICKEN SOUP
Making this creamy chicken soup is very easy:
Sauté the vegetables in a pot or dutch oven. Add cooked chicken and continue cooking for a couple of minutes.
Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then simmer for 15 minutes.
Add pasta and cheddar and simmer the creamy chicken soup until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted. Adjust seasoning with salt and black pepper.
Enjoy
