Creamy Chicken Pasta Soup
Rich and creamy one-pot chicken pasta soup that's ready in under an hour. It's high protein and full of flavor.
Servings: 8 bowls
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
Serving: 1 bowl (11 oz) | Calories: 454kcal | Carbohydrates: 18g | Protein: 31g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.7g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 591mg | Potassium: 465.6mg | Fiber: 1.4g | Sugar: 3.2g | Calcium: 277mg | Iron: 1.7mg