Creamy Chicken Soup with Pasta and Spinach is everything you want in a comforting meal: creamy, hearty, and packed with nourishing ingredients. Tender chunks of chicken, delicate pasta, and vibrant spinach are nestled in a rich, creamy broth that’s both soul-soothing and satisfying. It’s like your favorite chicken noodle soup got a cozy, creamy upgrade—with a little green goodness thrown in. Perfect for cold days, sick days, or just when you’re craving something warm and homemade, this soup comes together quickly and makes a generous potful to share (or save for later). It’s a one-pot wonder that the whole family will love.
What Makes This Soup Special?
This soup hits the perfect balance between creamy indulgence and wholesome ingredients. The combination of chicken and pasta offers a hearty texture, while the spinach adds color and freshness. Unlike a heavy cream-based chowder, this soup is silky but not too rich—ideal for second helpings. It’s easy to customize with the pasta, veggies, or seasonings you love most.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 lb boneless, skinless chicken breasts or thighs, diced
- Salt and pepper, to taste
- 6 cups chicken broth
- 1 tsp Italian seasoning
- 1 cup short pasta (like ditalini, shells, or rotini)
- 1 cup heavy cream or half-and-half
- 3 cups fresh spinach (or more, to taste)
- ½ cup grated Parmesan cheese (optional, for richness)
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes, or until vegetables begin to soften. Stir in garlic and cook for 1 more minute.
2. Cook the Chicken
Add diced chicken to the pot and season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned (it doesn’t need to be fully cooked yet).
3. Add Broth and Pasta
Pour in the chicken broth and bring the soup to a gentle boil. Stir in the pasta and reduce heat to a simmer. Cook for about 10 minutes, or until the pasta is tender and the chicken is cooked through.
4. Stir in Cream and Spinach
Lower the heat and stir in the heavy cream and spinach. Let it simmer for 2–3 more minutes, just until the spinach wilts. Stir in Parmesan cheese if using, for extra creaminess.
5. Serve
Taste and adjust seasoning with more salt or pepper, if needed. Ladle into bowls and serve warm with crusty bread or a sprinkle of extra cheese on top.
Variations
- Low-Carb Version: Replace the pasta with cauliflower florets or zucchini noodles.
- Extra Veggies: Add mushrooms, corn, or peas for more variety.
- Cheesy Twist: Stir in shredded mozzarella or a blend of Italian cheeses.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Nutritional Information (Approx. Per Serving)
- Calories: ~380
- Carbohydrates: 30g
- Fat: 22g
- Protein: 22g
- Sugar: 4g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the soup without the pasta for best results. When reheating, cook and add fresh pasta.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of broth or cream to loosen if needed.
My Cooking Experience
Creamy Chicken Soup with Pasta and Spinach has become one of my go-to recipes when I want something comforting and nutritious. I love how it makes use of pantry staples, and the spinach adds a beautiful touch of green. The best part? It all comes together in one pot, making cleanup a breeze. This is a recipe I come back to again and again, especially during soup season.
Conclusion
Creamy Chicken Soup with Pasta and Spinach is the ultimate comfort food—warm, creamy, and brimming with flavor and texture. It’s easy to make, customizable, and sure to satisfy your hunger and soul. Whether you’re feeding your family or meal prepping for the week, this soup deserves a permanent spot in your rotation.
creamy chicken soup with pasta and spinach
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes, or until vegetables begin to soften. Stir in garlic and cook for 1 more minute.
- Add diced chicken to the pot and season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned (it doesn’t need to be fully cooked yet).
- Pour in the chicken broth and bring the soup to a gentle boil. Stir in the pasta and reduce heat to a simmer. Cook for about 10 minutes, or until the pasta is tender and the chicken is cooked through.
- Lower the heat and stir in the heavy cream and spinach. Let it simmer for 2–3 more minutes, just until the spinach wilts. Stir in Parmesan cheese if using, for extra creaminess.
- Taste and adjust seasoning with more salt or pepper, if needed. Ladle into bowls and serve warm with crusty bread or a sprinkle of extra cheese on top.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the soup without the pasta for best results. When reheating, cook and add fresh pasta.
