Description
A comforting bowl of rich and creamy chicken pasta soup, perfect for weeknights and family gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 8 ounces pasta of your choice
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the garlic, carrots, and celery, cooking for another 3 minutes until softened.
- Pour in the chicken broth and water, adding thyme and basil. Bring to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reduce heat, stir in cream, Parmesan, and spinach. Return the chicken to the pot.
- Simmer for another 5 minutes to meld flavors and wilt the spinach.
- Taste and adjust seasoning with salt and pepper.
- Garnish with parsley before serving.
Notes
To lighten the recipe, consider using low-fat milk or plant-based creamer and whole-wheat pasta. This soup can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg