Creamy Chicken Pasta Soup

Name: Creamy Chicken Pasta Soup
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 8
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); ½ piece White Onion (1/2 large white onion (chopped)); 2 pieces Carrot (2 medium carrots (diced)); 1 piece Celery (1 medium celery stalk (diced)); 3 pieces Garlic (3 garlic cloves (minced)); 1 lb Chicken Breast (1 lb cooked chicken breast (shredded)); 4 cup Chicken Broth (4 cups chicken broth (low sodium)); ½ cup Heavy Cream (1/2 cup heavy cream); 1 cup Cream Cheese (1 cup cream cheese (softened)); 1 ½ cup Cheddar Cheese (1 1/2 cups shredded cheddar cheese); 2 cup Ditalini Pasta (2 cups ditalini pasta (uncooked, or any other pasta)); 2 cup Spinach (2 cups spinach (roughly chopped)); ½ tsp Sea Salt (1/2 tsp sea salt); ½ tsp Black Pepper (1/2 tsp black pepper); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese)

Creamy Chicken Pasta Soup - Lunch (American)

46 minAmerican

Servings8

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Egg Free

Steps

1Place a Dutch oven over medium-high heat. Add olive oil, white onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.
2Add in the garlic and sauté for another 30 seconds.
3Add cooked chicken and continue cooking for another 3 minutes.
4Then, pour in the chicken broth, heavy cream, and cream cheese. Give it a stir.
5Cover the Dutch oven and bring to a boil, then lower the heat and simmer for 15 minutes.
6Now, add in the cheddar cheese, pasta, and simmer until the pasta is cooked. Ditalini usually takes another 10 minutes to fully cook.
7Finally, add spinach and simmer for a couple of minutes until it wilts.
8Remove from heat, add sea salt and black pepper. Stir it in.
9Garnish with parmesan cheese when serving.