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Indulge in this rich and creamy chicken pasta soup, a comforting one-pot meal. This soup is flavorful and packs 31g protein.
Whenever flu season hits, it’s just chaos at home.
If you have children or take care of your loved ones, you know what I’m talking about.
Now, my grandmother taught me that the best way to take care of your loved ones is by making them comfort food. And, there is nothing more that screams comfort than a creamy chicken pasta soup.
With simple ingredients and a couple of steps, this soup comes together in under an hour, making it a great lifesaver or the perfect weeknight dinner option.
Now, this isn’t just another chicken soup; it’s a complete meal in one pot. It has protein, vegetables, and carbs all cooked together to create a well-balanced meal.
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Pin ItAnd, the addition of cream cheese, heavy cream, and cheddar cheese creates a rich, savory broth that’s just difficult to resist.
Ingredients and Substitutes
Olive oil (1 tbsp) – Replace with avocado oil, coconut oil, butter, or ghee.
White onion, chopped (1/2 large) – You can also use yellow onion, shallots, or leeks if you want a milder flavor.
Carrots, diced (2 medium) – Use parsnips or sweet potatoes if you don’t have carrots.
Celery stalk, diced (1 medium) – Swap with fennel stalks or remove them if you don’t like celery.
Garlic, minced (3 cloves) – Garlic powder or roasted garlic can be great alternatives.
Cooked chicken breast, shredded (1 lb) – Swap for rotisserie chicken or even turkey breasts.
Chicken broth, low sodium (4 cups) – You can also use vegetable broth or beef broth.
Heavy cream (1/2 cup) – Substitute with half-and-half, whole milk, or a dairy-free option like coconut cream or cashew cream.
Cream cheese, softened (1 cup) – Mascarpone cheese or a dairy-free cream cheese are great alternatives.
Shredded cheddar cheese (1 1/2 cups) – Replace with mozzarella, Monterey Jack, or a dairy-free option.
Ditalini pasta, uncooked, or any other pasta (2 cups) – Use any small pasta such as elbow macaroni, orzo, or a gluten-free option.
Spinach, roughly chopped (2 cups) – Swap with kale, Swiss chard, or finely chopped broccoli.
Sea salt (1/2 tsp)
Black pepper (1/2 tsp)
GARNISH
Grated parmesan cheese (1/2 cup) – Substitute with Pecorino Romano, nutritional yeast, or chopped parsley.
How to Make Creamy Chicken Pasta Soup
Step 1. Grab a Dutch oven and place it over medium-high heat. Add the olive oil, white onion, carrots, and celery.
Step 2. Sauté the vegetables until the onions become translucent, which should roughly take 5 minutes. Add the garlic and cook for another 30 seconds.
Step 3. Add the cooked chicken.
Step 4. Give it a stir and cook for another 3 minutes.
Step 5. Add the heavy cream and cream cheese.
Step 6. Now, add the chicken broth. Give the ingredients a good stir.
Cover the Dutch oven and bring it to a boil. Then, lower the heat and simmer for 15 minutes.
Step 7. Add the cheddar cheese and pasta.
Step 8. Combine all the ingredients.
Step 9. Let it simmer until the pasta is fully cooked. Keep in mind that if you are using ditalini pasta, it usually takes another 10 minutes to be fully cooked.
Step 10. Add the spinach and let it simmer until it wilts.
Step 11. Remove the soup from the heat and season with salt and pepper to taste. When you are ready to serve, garnish with Parmesan cheese.
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Pin ItHow I Would Modify This Recipe
- Spice it Up: Add a pinch of red pepper flakes or finely diced jalapeños along with the garlic.
- Add More Veggies: You can try adding mushrooms, bell peppers, zucchini, or peas.
- Add Some Texture: Try adding bacon bits to add a bit of crunch to your soup.
My Tips & Tricks
- Use Softened Cream Cheese: Let your cream cheese come to room temperature. This will help to prevent it from melting smoothly.
- Shred Your Own Cheese: Pre-shredded cheese usually has anti-caking agents that prevent it from melting completely. So, try to get a block of cheddar and shred it yourself.
- Don’t Overcook the Pasta: Pasta will continue to absorb liquid as it sits in the hot soup. Make sure you cook it al dente to prevent it from becoming mushy.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 3-4 days.
Keep in mind that the pasta can continue to absorb liquid, making the leftovers a bit thicker. If you find that the soup is too thick, try adding a splash of chicken broth.
To reheat it, I’ve found that it has the best texture and flavor when you use the stovetop rather than the microwave.
More Soup Recipes
Creamy Chicken Pasta Soup
Cals: 454 Protein: 31 Carbs: 18 Fat: 29
Ingredients
- 1 tbsp olive oil
- 1/2 large white onion chopped
- 2 medium carrots diced
- 1 medium celery stalk diced
- 3 garlic cloves minced
- 1 lb cooked chicken breast shredded
- 4 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1 cup cream cheese softened
- 1 1/2 cups shredded cheddar cheese
- 2 cups ditalini pasta uncooked, or any other pasta
- 2 cups spinach roughly chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Garnish
- 1/2 cup grated parmesan cheese
Instructions
- Place a Dutch oven over medium-high heat. Add olive oil, white onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.
- Add in the garlic and sauté for another 30 seconds.
- Add cooked chicken and continue cooking for another 3 minutes.
- Then, pour in the chicken broth, heavy cream, and cream cheese. Give it a stir.
- Cover the Dutch oven and bring to a boil, then lower the heat and simmer for 15 minutes.
- Now, add in the cheddar cheese, pasta, and simmer until the pasta is cooked. Ditalini usually takes another 10 minutes to fully cook.
- Finally, add spinach and simmer for a couple of minutes until it wilts.
- Remove from heat, add sea salt and black pepper. Stir it in.
- Garnish with parmesan cheese when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
