Description
This Creamy Chicken Soup with Pasta and Spinach is a comforting and hearty meal perfect for chilly days. Tender chicken breast is simmered in a flavorful chicken broth, enriched with heavy cream, sautéed onions, and garlic. The addition of pasta and fresh spinach creates a balanced bowl of creamy goodness, blending protein, greens, and carbs in every spoonful.
Ingredients
Scale
Protein
- 500 g chicken breast
Vegetables
- 1 cup spinach
- 1 onion, diced
- 2 cloves garlic, minced
Liquids
- 8 cups chicken broth
- 1 cup heavy cream
Carbohydrates
- 1 cup pasta (preferably small shapes like elbow or shells)
Oils and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add diced onion and minced garlic to the pot, cooking until the onions become soft and translucent without browning, which usually takes about 3-5 minutes, releasing fragrant aromas.
- Cook the chicken: Add the chicken breast pieces to the pot and cook them until nicely browned on all sides. This step seals in the juices and adds flavor, typically about 5-7 minutes.
- Add broth and simmer: Pour in 8 cups of chicken broth, stir to combine, and bring the mixture to a gentle simmer over medium heat, allowing the chicken to cook through and infuse the soup with flavor, around 10 minutes.
- Add cream and pasta: Stir in 1 cup of heavy cream followed by 1 cup of pasta. Keep the soup at a simmer and cook until the pasta is al dente, roughly 8-10 minutes depending on the pasta type.
- Incorporate spinach: Add 1 cup of fresh spinach to the pot and cook until the spinach wilts into the soup, about 2 minutes, mixing well for even distribution.
- Season the soup: Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme into the soup. Stir thoroughly and adjust seasoning to taste.
- Serve hot: Ladle the creamy chicken soup with pasta and spinach into bowls and serve immediately for a warming and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Use gluten-free pasta to accommodate gluten sensitivities.
- Fresh spinach can be replaced with kale or Swiss chard for a different leafy green flavor.
- To make the soup thicker, add a slurry of flour or cornstarch mixed with water before adding the pasta.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
