Creamy Chicken Soup with Pasta and Spinach

Steam rises from a velvety, aromatic broth as tender pasta swirls among chunks of succulent chicken and vibrant green spinach leaves. This Creamy Chicken Soup with Pasta and Spinach is the epitome of comfort food that doesn’t sacrifice nutrition for flavor. Unlike ordinary chicken soups, this rich, creamy version combines hearty ingredients with a silky texture that coats your spoon and warms you from the inside out. You’ll learn how to create a restaurant-quality soup that balances creaminess with fresh vegetables and protein, making it perfect for weeknight dinners or special occasions when you need something both impressive and soul-satisfying.

Why You’ll Love This Recipe

This Creamy Chicken Soup with Pasta and Spinach stands out as a family favorite for numerous reasons. The velvety broth strikes the perfect balance – rich enough to feel indulgent yet light enough to let the ingredients shine. Each spoonful delivers multiple texture contrasts: tender chunks of chicken, al dente pasta, and the gentle wilted resistance of fresh spinach.

What truly sets this recipe apart is its adaptability. Having a bad day? The comforting creaminess soothes the soul. Feeling under the weather? The protein-packed chicken and nutrient-rich spinach provide nourishment. Expecting guests? This elegant chicken pasta soup impresses without hours of labor.

The soup comes together in just about 30 minutes, making it ideal for busy weeknights when you need something substantial but don’t have hours to spend in the kitchen. Best of all, this creamy chicken pasta soup recipe uses simple ingredients you likely already have in your pantry and refrigerator, eliminating the need for a special shopping trip.

Ingredients

For this delicious Creamy Chicken Soup with Pasta and Spinach, gather these ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced (about 1 cup)
• 3 medium carrots, diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 8 cups chicken broth (2 quarts/64 oz)
• 8 oz dried short pasta (such as rotini, farfalle, or small shells)
• 4 oz cream cheese, softened and cubed
• ½ cup heavy cream
• 6 oz fresh spinach (about 4 cups)
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh parsley, chopped
• ½ cup grated Parmesan cheese, plus extra for serving

Pro Tips

Achieving the perfect Creamy Chicken Soup with Pasta and Spinach requires attention to a few critical techniques that elevate it from good to extraordinary:

First, develop a flavorful base by properly sautéing your aromatics. Allow your onions, carrots, and celery to cook slowly until they’re soft and the onions become translucent—about 5-7 minutes. This foundational step creates depth that permeates the entire soup.

Second, master the pasta timing. Cook the pasta separately if you’re planning on having leftovers. If added directly to the soup, cook it until just under al dente (about 2 minutes less than package directions). The pasta will continue absorbing broth as it sits, potentially becoming mushy and thickening your soup too much.

Finally, create the perfectly creamy texture by tempering your dairy. Before adding cream cheese and heavy cream, ladle about ½ cup of hot broth into a separate bowl with these ingredients and whisk until smooth. This prevents curdling and ensures the creaminess incorporates seamlessly throughout your chicken spinach soup. For an extra velvety finish, use an immersion blender to partially blend a portion of the soup before adding the pasta and remaining ingredients.

Instructions

Step 1: Prepare Your Base
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds more. Season with salt and pepper to enhance flavors as you build your base. Your kitchen should already be filling with that wonderful aromatic scent that promises delicious comfort food ahead!

Step 2: Cook the Chicken
Add chicken pieces to the pot along with dried thyme, oregano, and red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally, until chicken is no longer pink on the outside. Don’t worry about cooking it through completely at this stage – it will continue cooking in the broth.

Step 3: Add Liquid and Simmer
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer and cook for about 10 minutes to allow flavors to meld. This is where your Creamy Chicken Soup with Pasta and Spinach really starts developing its signature taste.

Step 4: Cook Pasta
Add pasta directly to the simmering soup and cook according to package directions, typically 8-10 minutes, until just al dente. Stir occasionally to prevent sticking. The pasta will absorb some of the delicious flavors as it cooks.

Step 5: Create Creaminess
Reduce heat to low. Add softened cream cheese in small chunks, stirring until completely melted. Pour in the heavy cream and stir to incorporate. This transformation from brothy soup to creamy delight happens quickly, so watch in satisfaction as your soup takes on its luxurious texture!

Step 6: Finish With Fresh Elements
Stir in fresh spinach and cook just until wilted, about 1-2 minutes. Add lemon juice, taste, and adjust seasoning with additional salt and pepper as needed. Remove from heat and stir in chopped parsley and Parmesan cheese. Your Creamy Chicken Soup with Pasta and Spinach is now ready to ladle into bowls and enjoy!

Variations

This versatile Creamy Chicken Soup with Pasta and Spinach can be easily adapted to suit different dietary needs or preferences:

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cream cheese. You’ll still get creaminess but with fewer calories. Some home cooks even use evaporated milk as a compromise between richness and lightness in their chicken spinach pasta soup.

Transform this into a gluten-free meal by using your favorite gluten-free pasta shape. Just be aware that some gluten-free pastas absorb more liquid, so you might need to add an extra cup of broth. Rice-based pastas work particularly well in this creamy chicken soup recipe.

Create a vegetable-forward variation by doubling the spinach and adding other quick-cooking vegetables like frozen peas, chopped asparagus, or zucchini in the last few minutes of cooking. For an autumn twist, substitute butternut squash for some of the carrots and add fresh sage instead of parsley.

Storage and Serving

Your Creamy Chicken Soup with Pasta and Spinach will keep well in an airtight container in the refrigerator for 3-4 days. The pasta will continue to absorb liquid as it sits, so when reheating, you may need to add a splash of chicken broth or water to restore the original consistency. For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally.

This soup can also be frozen for up to 3 months, though for best results, I recommend freezing it without the pasta and cream. When ready to enjoy, thaw overnight in the refrigerator, reheat, and then add freshly cooked pasta and cream.

Serve this comforting soup with crusty artisan bread or garlic bread for dipping into that luscious broth. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to balance the soup’s richness. Garnish each bowl with additional grated Parmesan, a sprinkle of fresh herbs, or a swirl of good olive oil for a restaurant-worthy presentation that makes this chicken pasta spinach soup feel like a special occasion meal.

FAQs

Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred about 3 cups of chicken and add it to the soup after the broth has simmered. This modification makes this Creamy Chicken Soup with Pasta and Spinach even quicker to prepare.

Can I make this soup ahead of time for a party?
Yes, but with a slight modification. Prepare the soup without pasta and refrigerate for up to 2 days. When ready to serve, reheat the soup, cook pasta separately, and combine just before serving. This prevents the pasta from absorbing too much liquid and becoming mushy.

Is there a dairy-free alternative for this creamy soup?
You can substitute the dairy with coconut cream and dairy-free cream cheese for a similar texture. The flavor will be slightly different but still delicious in this chicken spinach soup variation.

Can I use frozen spinach instead of fresh?
Yes, substitute with 1 cup thawed frozen spinach, well-drained and squeezed of excess moisture. Add it at the same point you would add fresh spinach.

How can I make this soup thicker or thinner?
For a thicker soup, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the simmering soup. For a thinner consistency, simply add more chicken broth until you reach your desired texture.

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