Description

Creamy Chicken Pasta Soup is the ultimate comfort food—rich, cheesy, and loaded with tender chicken, vegetables, and small pasta. This quick and cozy soup is perfect for weeknights or chilly weekends, bringing the best of both soup and creamy pasta into one satisfying bowl.

Ingredients

Scale

1 lb cooked shredded or chopped chicken breast (or rotisserie chicken)
4 cups low-sodium chicken or vegetable broth
2 tsp olive oil
½ cup chopped onion
1 cup diced carrots
½ cup diced celery
2 garlic cloves, minced
1½ cups shredded mild cheddar cheese
1 cup cream cheese, softened
½ cup heavy cream
½ tsp kosher salt and black pepper, to taste
2 cups uncooked ditalini pasta (or other small pasta)
2 cups chopped spinach
½ cup grated Parmesan cheese (optional, for garnish)

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Instructions

In a large pot, heat olive oil over medium heat.
Add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
Stir in cooked chicken. Cook for 3 more minutes.
Pour in broth, cream, and cream cheese. Stir until cream cheese is mostly melted.
Cover and bring to a gentle boil. Cook for 15 minutes.
Add pasta and shredded cheddar. Stir frequently and cook until pasta is al dente.
Add spinach during the last 2–3 minutes of cooking, stirring until wilted.
Season with salt and pepper.
Serve hot, garnished with Parmesan if desired.

Notes

Use room-temperature cream cheese for easier melting.

Stir often after adding cheese to avoid sticking.

Adjust thickness with extra broth or cream as needed.

Can be made gluten-free with suitable pasta and broth.

Not ideal for freezing due to dairy and pasta texture changes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Plats
Method: Stovetop
Cuisine: American