Description
This creamy chicken soup with pasta and spinach is a comforting, hearty dish perfect for any season. Featuring tender chicken breast pieces simmered in rich chicken broth and heavy cream, combined with nutritious spinach and perfectly cooked pasta, this soup delivers both flavor and nourishment in every spoonful.
Ingredients
Scale
Chicken and Broth
- 500 g chicken breast, cut into bite-sized pieces
- 8 cups chicken broth
Dairy
- 1 cup heavy cream
Vegetables and Aromatics
- 1 cup fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
Pasta
- 1 cup pasta (such as small shells or elbow macaroni)
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot and cook, stirring frequently, until they become soft and translucent, about 3-5 minutes.
- Cook the chicken: Add the chicken breast pieces to the pot and brown them evenly on all sides, ensuring they develop a light golden color while cooking through.
- Add chicken broth and simmer: Pour in 8 cups of chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld and the chicken to tenderize further.
- Incorporate cream and pasta: Stir in 1 cup of heavy cream and 1 cup of pasta, cooking the soup until the pasta is al dente, typically around 8-10 minutes depending on the pasta type.
- Wilt the spinach: Add 1 cup of fresh spinach leaves into the soup, letting them gently wilt and blend into the creamy broth.
- Season the soup: Finally, season the soup with 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme to taste, stirring well to distribute the flavors evenly.
- Serve hot: Ladle the soup into bowls and enjoy this warm, creamy chicken and pasta delight.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Use small pasta shapes to ensure they cook evenly and blend well with the soup.
- Fresh spinach can be replaced with kale or Swiss chard for a different leafy green option.
- Adjust seasoning to your preference; add a pinch of red pepper flakes for heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain creaminess.
