Creamy Chicken and Spinach Pasta Soup
A comforting and creamy soup made with tender chicken, fresh spinach, and pasta, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 1 lb Chicken Breast, boneless and skinless Lean protein source
- 4 cups Chicken Broth Low-sodium preferred
- 2 cups Spinach Fresh or frozen
- 1 cup Pasta Small shapes like orzo or ditalini work best
- 1 cup Heavy Cream For a creamy texture
- 1 clove Garlic, minced Aromatic booster
- 1 medium Onion, diced Adds sweetness and depth of flavor
- 1/2 cup Parmesan Cheese, freshly grated For richness
- 1 tbsp Olive Oil For sautéing vegetables
- to taste Salt and Pepper To taste
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent.
- Add the chicken breast to the pot. Cook for about 5-7 minutes until the chicken is no longer pink inside.
- Pour in the chicken broth and bring to a boil. Add the pasta and cook according to package instructions, usually about 8-10 minutes.
- Once the pasta is al dente, add the spinach to the pot and stir until it wilts.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Let it simmer for an additional minute.
- Ladle the creamy goodness into bowls and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can be frozen for future meals, but the pasta may absorb some broth when reheating.