Creamy Chicken Soup
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Creamy Chicken Soup has a rich, creamy broth studded with spinach, chicken, and carrots and is finished off with pasta for a hearty and comforting bowl of soup.
As soon as the weather starts cooling off I start looking at my soup recipes. Soup is one of those things I make weekly because we will eat it for dinner and then for lunch the next few days. It’s great to have around the house.
Sometimes we enjoy our soups with bread or rolls. My favorite soup rolls are these Honey Milk Rolls but my Old Bay Cheddar Biscuits go great with cheesy soups or seafood soups.
If we don’t want bread with our soup we usually go with crackers and a side salad. When I’m feeling fancy this Fig Salad with Honey Balsamic Dressing can’t be beat. Otherwise I love this hearty Fruit and Nut Salad.
I was excited to make this soup because while I have a ton of chicken soup recipes none of them are creamy. In the winter time I especially like a warm, comforting and creamy soup.
Ingredients:
- carrots (I use large carrots but you can use baby carrots)
- celery (one of the classic aromatic vegetables, it adds nutrition and a mild, peppery flavor)
- onions (is a fundamental aromatic vegetable; provide a strong, distinctive flavor that adds depth and complexity to soup)
- garlic (has a strong and slightly spicy flavor; is known for it’s health benefits)
- shredded or chopped chicken breast (using leftover chicken or rotisserie chicken is a great way to go)
- chicken broth (you can also substitute vegetable broth if you prefer)
- cheddar cheese (this adds a sharp, creamy flavor to the soup)
- half and half (heavy cream can also be used; this is used to make the soup thicker and creamy)
- salt and black pepper
- small pasta (use your favorite small or short pasta in this soup)
- spinach (fresh or frozen spinach can be used in this soup)
- Parmesan cheese (adds a salty and savory note to the soup)
To make the soup you’ll start by sauteing the carrots, onions, celery, and garlic in a large stock pot. Add in the chicken and cook for several minutes.
Do I have to use Cooked Chicken?
You do not have to use cooked chicken. If you have uncooked chicken simply add it after you’ve sauteed the vegetables and cook for 5-7 minutes or until it’s been cooked through.
Once the vegetables and chicken have cooked add in the broth, heavy cream, and cream cheese. Bring the soup to a boil and then reduce heat and simmer for 15 minutes.
Finally add in the pasta and the cheddar cheese and simmer. Add in the spinach and cook for a few minutes. Top with Parmesan cheese.
Can I add additional vegetables?
Add in whatever vegetables you’d like. Good choices would be bell peppers, leeks, peas, or corn. Root vegetables such as potatoes, parsnips, and turnips can also be added to this soup.
Can I make this soup lower in carbs?
You can substitute zucchini noodles for the pasta for a lower-carb option. You could also use sweet potato noodles. Add them towards the end of cooking time, so they have time to heat up but they don’t break down.
This soup is delicious. It’s thick and creamy and tastes like a cheesy version of chicken soup. The vegetables and spinach give it an added flavor.
While I do like to serve this with rolls, because it’s carb heavy a salad works well too. This Pecan Carrot Feta Salad is a unique but flavorful salad that would pair well with this soup. This Pear and Pecan Salad is a simple and tasty salad.
Can you make this soup in advance?
You can make the soup in advance and store it in the refrigerator. Do not add the pasta until you are serving it. If you add the pasta to the soup before serving, they will swell up and become mushy. So add the pasta and heat the soup for 10 minutes before serving. Add additional chicken stock if needed.
Before serving the soup sprinkle it with a good dose of Parmesan cheese to add a nice saltiness to it. Adjust seasonings as needed.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 c. carrots diced
- 1/2 c. celery diced
- 4 garlic cloves minced
- 1 lb cooked chicken shredded or cubed
- 6 c. chicken broth
- 1/2 c. half and half or heavy cream
- 8 oz cream cheese
- 1 1/2 c. sharp cheddar cheese shredded
- 2 c. small uncooked pasta
- 2 c. fresh spinach or 6 oz frozen spinach
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 c. Parmesan cheese
Instructions
- Heat the olive oil in a large stock pot over medium heat.
- Add in the carrots, onion, and celery and saute for 5 minutes.
- Stir in the garlic and saute for an additional minute.
- Add in the cooked chicken and cook for 5 minutes.
- Add in the chicken broth, half and half, and cream cheese. Stir until the cream cheese has melt and is incorporated into the soup.
- Cover and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes.
- Add the pasta and the cheddar cheese. Stir until well combined. Simmer for at least 10 minutes or until the pasta is cooked.
- Add the spinach, salt, and pepper. Taste the soup and adjust seasonings.
- Spoon the soup into bowls and top with Parmesan cheese.
Notes
