Creamy Chicken Soup with Pasta and Spinach Recipe

Ben Carraoli

Creamy Chicken Soup with Pasta and Spinach Recipe

I made this creamy chicken soup on a cold evening, and honestly, it felt like comfort in a bowl. The tender chicken, soft pasta and fresh spinach blended beautifully with the rich, silky broth. As it simmered, the kitchen filled with the kind of aroma that makes you excited to eat. I ended up finishing two bowls without even realizing it.

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Prep Time 5

Cook Time 25

Ingredients Method Notes

Ingredients

450 g chicken breast cooked and shredded or chopped – using cooked chicken saves time and lets it soak up flavour beautifully.
4 cups low-sodium chicken or vegetable broth – low-sodium keeps seasoning under control.
2 teaspoons olive oil – perfect for sautéing without overpowering flavour.
½ cup chopped onion – fresh onion brings depth and aroma.
1 cup diced carrots – adds sweetness and colour.
½ cup diced celery – boosts flavour with a mild crunch.
2 garlic cloves minced – fresh garlic intensifies the aroma.
1½ cups shredded mild cheddar cheese – freshly shredded melts creamier than packaged.
1 cup cream cheese softened – softening helps it blend smoothly.
½ cup heavy cream – creates velvety richness.
½ teaspoon kosher salt and black pepper – enhances flavour balance.
2 cups uncooked ditalini pasta or any small pasta – small shapes cook quickly and evenly.
2 cups chopped fresh spinach – fresh leaves give bright colour and better texture than frozen.
½ cup grated parmesan optional – adds a savoury finish.

Method

Heat olive oil in your pot over medium heat. Add the onion, carrots and celery, cooking until they soften and release aroma. Stir in the garlic and cooked chicken, letting everything warm through nicely.
Pour in the broth, then add the softened cream cheese and heavy cream. Bring it to a boil, cover and let it simmer so the flavours blend and the cream cheese melts smoothly into the soup.
Lower the heat and stir in the pasta and shredded cheddar. Cook until the pasta is tender. Add the chopped spinach last and stir until just wilted. Adjust seasoning before serving and top with optional parmesan.

Notes

I prefer shredding cheddar fresh because it melts much creamier.
I undercook the pasta by a minute or two since it keeps softening in the soup.
I keep extra broth nearby — the pasta absorbs liquid as it sits.
I avoid boiling after adding cheddar to prevent graininess.
I let the soup rest a minute before serving so the flavours settle perfectly.