Creamy Chicken Pasta Soup
Warm, hearty, and luxuriously creamy, this Creamy Chicken Pasta Soup is the ultimate comfort food for cozy nights. Packed with tender shredded chicken, al dente pasta, and a medley of fresh vegetables like carrots, celery, and spinach, every spoonful delivers a symphony of flavors and textures. A dash of dried thyme and oregano adds an aromatic depth, while velvety heavy cream and parmesan cheese create an indulgent, silky broth. Easy to prepare in under an hour, this one-pot recipe is perfect for busy weeknights or satisfying family dinners. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for a meal that feels just like a warm hug. Whether you're searching for a creamy soup recipe, a hearty chicken dinner, or a pasta soup to savor, this dish checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups small pasta (such as ditalini or elbow)
- 1 cup heavy cream
- 2 cups baby spinach, roughly chopped
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Add the dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the chicken is fully cooked through.
Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Add the pasta to the broth and cook according to the package instructions, typically 8-10 minutes, until the pasta is al dente.
Reduce the heat to low and stir in the heavy cream. Let the soup simmer gently for 2 minutes.
Return the shredded chicken to the pot along with the baby spinach. Stir until the spinach wilts, about 1-2 minutes.
Stir in the grated parmesan cheese, adjusting seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
