Creamy Chicken Soup with Pasta and Spinach Recipe

When the weather turns cold or when you’re simply craving comfort food, nothing beats a warm, hearty bowl of soup. One of the best dishes to cozy up with is a Creamy Chicken Soup with Pasta and Spinach. This recipe brings together tender pieces of chicken, comforting pasta, and fresh spinach, all in a rich, creamy broth that’s full of flavor. It’s a wholesome and filling meal that’s perfect for family dinners or meal prepping for the week. Plus, it’s surprisingly easy to make!

Introduction

There’s something magical about a creamy chicken soup that combines the best of comfort food—savory chicken, pasta, fresh greens, and a silky broth. This Creamy Chicken Soup with Pasta and Spinach is a twist on the classic chicken noodle soup, amped up with a luscious, creamy texture that will satisfy your cravings. Whether you’re looking to make a quick weeknight meal or preparing something special for a family gathering, this soup is the answer.

The beauty of this recipe is its versatility. You can easily swap out ingredients depending on what you have on hand, and it’s simple to adjust the flavors to suit your taste. So let’s dive into how you can make this creamy and comforting dish at home!

Kitchen Tools Needed

To make this soup, you’ll need:

• A large pot or Dutch oven for cooking the soup.
• A cutting board and sharp knife for prepping the vegetables and chicken.
• A wooden spoon or spatula for stirring.
• A ladle for serving.

Preparation Steps

Now that we’ve gathered the ingredients and tools, let’s dive into the process of making this Creamy Chicken Soup with Pasta and Spinach.

Step 1: Prepare the Ingredients

Before you start cooking, make sure to:

1. Dice the chicken: Cut the chicken breast (or thighs) into bite-sized pieces.
2. Chop the vegetables: Dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
3. Rinse the spinach: If using fresh spinach, rinse and chop it into smaller pieces.

Step 2: Cook the Chicken

1. Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil (or butter) over medium heat.
2. Brown the chicken: Add the diced chicken to the pot. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken from the pot and set it aside.

Step 3: Sauté the Vegetables

1. Sauté the onion and garlic: In the same pot, add a little more oil if needed, then sauté the diced onion and garlic for 2-3 minutes until they soften and become fragrant.
2. Add the carrots and celery: Toss in the chopped carrots and celery and sauté for another 5 minutes until they start to soften.

Step 4: Simmer the Broth and Pasta

1. Add the broth and water: Pour in the chicken broth and water, stirring to combine with the sautéed vegetables.
2. Season the soup: Stir in the dried thyme, parsley, and a bit more salt and pepper to taste.
3. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
4. Add the pasta: After the soup has simmered, add the uncooked pasta and stir. Cook for 8-10 minutes until the pasta is al dente.

Step 5: Add Spinach and Cream

1. Stir in the spinach: Add the fresh spinach to the pot, stirring until it wilts down (about 2-3 minutes).
2. Finish with cream: Slowly pour in the heavy cream, stirring constantly to combine. Let the soup simmer for another 2-3 minutes to thicken slightly and heat through.
3. Return the chicken: Add the cooked chicken back into the soup, stirring to combine.

Serving Suggestions

This creamy chicken soup is hearty enough to serve as a main course, but you can elevate your meal with these sides:

• Crusty bread: Serve with slices of warm, crusty bread to soak up the creamy broth.
• Garlic breadsticks: For an extra hit of flavor, garlic breadsticks pair perfectly.
• Salad: A light side salad with a citrus vinaigrette can balance out the richness of the soup.
• Grated Parmesan: Sprinkle some Parmesan cheese on top before serving for added flavor.

Variations and Customizations

One of the best things about this soup is how customizable it is. Here are some ideas to switch things up:

Protein Options

• Turkey: Use leftover turkey from a holiday meal in place of chicken.
• Rotisserie chicken: For an even quicker option, shred pre-cooked rotisserie chicken and add it to the soup.
• Sausage: Substitute chicken with cooked sausage (Italian or spicy for extra flavor).

Vegetarian Version

• Swap the chicken for a plant-based protein such as tofu or chickpeas.
• Use vegetable broth in place of chicken broth.

Different Greens

• Replace spinach with kale or Swiss chard for a heartier, more robust flavor.

Pasta Alternatives

• Try different pasta shapes like orzo, rotini, or bowtie pasta.
• For a low-carb option, use zucchini noodles or cauliflower rice instead of pasta.

Tips for Perfect Creamy Chicken Soup

1. Don’t overcook the pasta: Pasta can easily become mushy in soup, so it’s best to cook it al dente.
2. Season as you go: Taste the soup throughout the cooking process and adjust the seasoning. Creamy soups often need a bit more salt and pepper to balance the flavors.
3. Let the flavors meld: Allowing the soup to simmer for a bit before adding the cream helps the flavors come together.
4. For a thicker soup: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with water and stir it into the soup before adding the cream.

Storing and Reheating

Storage:

• Refrigerator: Store the soup in an airtight container in the fridge for up to 3-4 days.
• Freezer: You can freeze the soup for up to 2 months. However, note that the pasta might become a bit soft after freezing and reheating.

Reheating:

• On the stovetop: Reheat the soup on low heat, stirring occasionally until warmed through. Add a splash of broth or cream if the soup has thickened too much.
• Microwave: Place a portion in a microwave-safe bowl, cover, and heat in 1-minute intervals, stirring between each interval.

Conclusion

This Creamy Chicken Soup with Pasta and Spinach is a comforting, flavorful dish that’s perfect for any occasion. It combines the heartiness of chicken and pasta with the freshness of spinach, all wrapped up in a creamy broth that’s sure to warm you up from the inside out. Whether you’re cooking for a family dinner, meal prepping for the week, or simply craving something cozy, this soup is a fantastic choice.

With its customizable options and ease of preparation, it’s no wonder this dish will soon become a staple in your household. So grab your pot, gather your ingredients, and start cooking this delightful, creamy chicken soup!

FAQs

1. Can I make this soup ahead of time?

Yes! This soup is great for meal prep and reheats well. Just store it in the refrigerator or freezer as needed.

2. Can I use a different kind of pasta?

Of course! You can use any small pasta shape like shells, orzo, or even broken spaghetti.

3. How can I make the soup dairy-free?

For a dairy-free version, you can substitute the cream with coconut milk or a non-dairy alternative like cashew cream.

4. Can I add other vegetables?

Absolutely. Mushrooms, peas, or bell peppers would make great additions to this soup!

5. How can I make this soup lighter?

You can replace the heavy cream with half-and-half or even use a splash of milk for a lighter broth.

Yield: 6

Creamy Chicken Soup with Pasta and Spinach Recipe

Print

When the weather turns cold or when you're simply craving comfort food, nothing beats a warm, hearty bowl of soup. One of the best dishes to cozy up with is a Creamy Chicken Soup with Pasta and Spinach. This recipe brings together tender pieces of chicken, comforting pasta, and fresh spinach, all in a rich, creamy broth that’s full of flavor. It's a wholesome and filling meal that’s perfect for family dinners or meal prepping for the week. Plus, it’s surprisingly easy to make!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and black pepper to taste
• 1 cup uncooked pasta (small shapes like ditalini, orzo, or rotini)
• 3 cups fresh spinach leaves, roughly chopped
• 1/2 cup grated Parmesan cheese (optional, for garnish)
• Fresh parsley (optional, for garnish)

Instructions

1. Cook the Chicken:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
• Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Sauté the Vegetables:

• In the same pot, add the remaining tablespoon of olive oil.
• Add the diced onion, carrot, and celery. Sauté for about 4-5 minutes, until softened.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Add Broth and Seasoning:

• Pour in the chicken broth and stir in the dried thyme and basil. Season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

4. Cook the Pasta:

• Stir in the uncooked pasta and let it cook in the broth for about 7-9 minutes, or until al dente.

5. Add the Cream and Chicken:

• Once the pasta is cooked, reduce the heat to low and stir in the heavy cream.
• Add the cooked chicken back into the pot and let the soup simmer for another 5 minutes to heat through.

6. Add Spinach:

• Stir in the fresh spinach and cook for 1-2 minutes until wilted.

7. Serve:

• Ladle the creamy chicken soup into bowls. Garnish with grated Parmesan cheese and fresh parsley, if desired.

Notes

Pasta Type: Small pasta shapes work best in this soup to ensure even cooking.

Thicken the Soup: If you prefer a thicker soup, add a tablespoon of flour to the sautéed vegetables before adding the broth.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. The soup may thicken, so add extra broth when reheating if needed.