This creamy chicken pasta soup is a warm hug in a bowl! Packed with tender chicken, colorful carrots, and fresh spinach, it’s comforting and tasty. The creamy broth makes it extra special!
Honestly, I could sip on this soup all day! It’s so easy to make, perfect for a cozy night in or a quick meal. Plus, who doesn’t love a soup that feels like a creamy pasta party? 😄
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the veggies. You can replace it with any cooking oil like vegetable or canola oil if you’re in a pinch.
Chicken: I love using boneless thighs for their juicy texture, but breasts work well too. For a lighter option, try cooked turkey or even tofu for a vegetarian twist!
Pasta: Medium egg noodles are perfect, but feel free to swap for any small pasta like elbow macaroni, shells, or even gluten-free pasta if needed.
Heavy Cream: For a lighter soup, use half-and-half, or try coconut cream for a dairy-free option. Just know it will change the flavor a bit!
Spinach: Fresh spinach is great, but you can use kale or even frozen spinach if fresh isn’t available. Just remember to thaw frozen spinach first!
How Do I Sauté Vegetables for Maximum Flavor?
Sautéing vegetables is a great way to bring out their natural flavors, plus it helps build a foundation for your soup. Here’s how to do it right:
- Start with a medium heat to avoid burning. Olive oil should shimmer but not smoke.
- Add onions first and let them soften and become translucent; this takes about 3-4 minutes. Stir occasionally to prevent sticking.
- Then, add garlic, carrots, and celery. Keep stirring for about 5 minutes until everything is softened.
This technique makes sure your soup has a depth of flavor from the very beginning, making it more tasty!
How to Make Creamy Chicken Pasta Soup With Carrot And Spinach
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
For the Chicken and Broth:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 cups chicken broth
For the Creamy Finish:
- 1 cup heavy cream
- 1 1/2 cups medium egg noodles or pasta of choice
- 2 cups fresh spinach leaves, roughly chopped
For Seasoning and Garnish:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: freshly grated Parmesan cheese for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30 minutes to cook, totaling around 40 minutes. You’ll be chopping veggies, cooking chicken, and stirring everything together in no time!
Step-by-Step Instructions:
1. Start with the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion looks translucent and smells sweet.
2. Add the Vegetables:
Next, toss in the minced garlic, sliced carrots, and diced celery. Cook these for another 5 minutes, stirring occasionally, until the vegetables soften a little.
3. Brown the Chicken:
Now it’s time to add the bite-sized chicken pieces to the pot. Cook them for about 5-6 minutes, stirring often, until they are lightly browned on all sides but not completely cooked through.
4. Bring in the Broth:
Pour in the chicken broth and add the dried thyme and parsley. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes so the flavors can blend together and the chicken cooks all the way through.
5. Stir in the Pasta:
Now, add the egg noodles (or your pasta of choice) to the pot. Cook according to the package instructions, about 7-9 minutes, until the pasta is al dente and just the right texture.
6. Add Spinach and Cream:
When the pasta is almost done, stir in the fresh spinach and the heavy cream. Mix it well and cook for an additional 2-3 minutes until the spinach wilts and the soup becomes creamy and inviting.
7. Season to Taste:
Give your soup a taste, and add salt and freshly ground black pepper as necessary to enhance the flavor.
8. Serve and Garnish:
Ladle the warm soup into bowls. Sprinkle some chopped parsley on top and a little black pepper for a nice touch. If you’d like, add a sprinkle of freshly grated Parmesan cheese for extra flavor!
9. Enjoy Your Delicious Soup!
Serve warm and enjoy your comforting creamy chicken pasta soup filled with wonderful flavors of carrot and spinach! Perfect for any day!
Can I Use Different Pasta for This Soup?
Absolutely! While the recipe calls for medium egg noodles, you can use any pasta you prefer, such as fusilli, penne, or even gluten-free options. Just adjust the cooking time according to the pasta package instructions.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup during the last few minutes of cooking. It will help thicken the broth without altering the flavor!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stove or in the microwave, adding a splash of broth or water to loosen the soup as needed.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to let it cool completely before transferring it to a freezer-safe container. It will stay good for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
