Creamy Chicken Pasta Soup
Creamy chicken soup made with veggies, cream, broth, chicken, and cheeses!
Ingredients
- 1 lb chicken ( I used chicken tenders )
- 4 cups chicken broth
- 2 Tbsp butter (or oil of any kind)
- 1/2 of a large onion diced ( or one small onion)
- 4 large carrots, peeled and diced
- 2 large stalks of celery, diced
- 1/2 tsp poultry seasoning
- 1 Tbsp Italian seasoning
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups of any small pasta, I used Ditalini noodles
- 1/2 cup heavy cream
- 1 cup water (if needed, sometimes the broth will reduce too much which cooking)
- 1/2 cup (4oz) softened cream cheese (room temp)
- 1 cup shredded cheddar cheese
- 1 cup spinach, chopped (about a handful of spinach)
Instructions
- In a large pot, heat 2 Tbsp of butter, and add in the chopped carrots, celery, and onion.
- Saute the veggies for 3-4 minutes.
- Add in the 4 cups of chicken broth, chicken, poultry seasoning, Italian seasoning, garlic powder, salt, and pepper.
- Bring to a simmer, cover, and cook for 10-12 minutes, or until chicken is cooked all the way through.
- When chicken is done, take the chicken out onto a cutting board.
- To the pot, add the pasta and cook until pasta is al dente.
- While the pasta is cooking, chop the chicken into bite size pieces and set aside.
- When the pasta is almost done, add the heavy cream, softened cream cheese, cheddar cheese, and the one cup of water. Stir frequently until all the cheeses are melted and combined.
- Add back the chopped chicken, and chopped spinach. Stir to combine.
- Serve and enjoy! Top with optional parmesan cheese for garnish.