Creamy Chicken Pasta Soup (Print Version)
# Ingredients:
→ Base
01 -
450g cooked chicken breast, shredded or chopped
02 -
1 litre low-sodium chicken broth
03 -
2 teaspoons olive oil
→ Vegetables & Aromatics
04 -
80g chopped onion
05 -
130g diced carrots
06 -
60g diced celery
07 -
2 garlic cloves, minced
→ Dairy
08 -
170g shredded mild cheddar cheese
09 -
225g cream cheese, softened
10 -
120ml heavy cream
11 -
50g grated parmesan cheese, optional for garnish
→ Pasta & Greens
12 -
180g uncooked ditalini pasta
13 -
60g chopped spinach
→ Seasonings
14 -
0.5 teaspoon kosher salt
15 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a large Dutch oven, heat olive oil over medium heat. Add carrots, celery, onion, and garlic; sauté until tender and fragrant, about 5 minutes. Stir in cooked chicken and cook for 3 minutes, stirring regularly.
02 -
Pour in chicken broth, heavy cream, and add cream cheese. Cover and bring to a boil; cook for 15 minutes, stirring occasionally until ingredients are well combined.
03 -
Reduce heat to a gentle simmer. Stir in uncooked ditalini pasta and shredded cheddar cheese. Simmer until pasta reaches desired doneness.
04 -
Add chopped spinach and cook until wilted. Adjust seasoning with salt and freshly ground black pepper to taste.
05 -
Ladle the soup into bowls and garnish with grated parmesan cheese if desired. Serve immediately.
# Notes:
01 -
For best results, add the spinach at the end to preserve its vibrant color and texture.