– **Title**: Creamy Chicken Soup with Pasta and Spinach
– **Ingredients**:
– 1 lb (450g) chicken breast, diced
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 8 oz (225g) pasta (e.g., small shells or elbow macaroni)
– 4 cups fresh spinach, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
– Fresh parsley, chopped for garnish (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes.
3. Pour in the chicken broth and bring to a boil. Once boiling, add the pasta and cook according to package instructions until al dente.
4. Reduce the heat to low, then stir in the heavy cream, thyme, oregano, and cooked chicken. Allow the soup to simmer for about 5 minutes.
5. Add the chopped spinach and stir until wilted, about 2-3 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired. Enjoy your creamy chicken soup with pasta and spinach!
Key Ingredients & Substitutions
Chicken: Diced boneless, skinless chicken breast is great for this recipe. If you’re short on time, rotisserie chicken also works well. Just shred it and add at the end to heat through.
Vegetables (Onion, Carrots, Celery): These are essential for the soup’s base. You can swap in leeks for onion or add bell peppers for extra flavor. Frozen carrots and celery can work too if fresh veggies are not available.
Pasta: Small pasta like ditalini or elbow macaroni fits well. For a gluten-free option, use gluten-free pasta. Quinoa or barley could also be alternatives for a different texture.
Heavy Cream: This adds richness to the soup. You can substitute it with half-and-half, or use coconut cream for a dairy-free version. For a lighter soul, just add some milk instead!
Spinach: Fresh spinach brings nutrients and a pop of color. If you don’t have fresh, use frozen spinach—just thaw and add it during cooking.
Why is Sautéing the Vegetables Important?
Sautéing the vegetables at the beginning adds a lot of flavor to your soup. When you sauté, you release natural sugars and flavors, giving that comforting taste we love in soups. Here’s how to do it well:
- Heat oil in the pot first, then add vegetables. This prevents sticking and ensures they cook evenly.
- Let vegetables soften before adding garlic and thyme; it helps develop their flavors without burning.
- Keep stirring occasionally to prevent any browning, which can lead to a bitter taste.
How Can I Get the Best Texture for the Pasta?
Cooking pasta in the soup itself is a great time-saver, but it needs attention to get it just right. Here are my tips:
- Use salted water for boiling. If you add broth, remember to adjust your salt later.
- Keep the pasta slightly firm (al dente) as it will continue cooking in the soup.
- Add it to the soup once the broth is boiling to ensure even cooking. Stir occasionally to prevent it from sticking together.
How to Make Creamy Chicken Soup with Pasta and Spinach?
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy chicken soup takes about 15 minutes to prep and around 30 minutes to cook, making a total of about 45 minutes from start to finish. It’s a quick and comforting meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, heat the olive oil over medium-high heat. Once hot, add your diced chicken and sauté it until it’s no longer pink, which should take about 5-7 minutes. After that, remove the chicken from the pot and set it aside on a plate.
2. Sauté the Veggies:
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté these for about 5 minutes until the vegetables have softened a bit and the onion is translucent. This step adds great flavor!
3. Add Garlic and Thyme:
Now it’s time to add the minced garlic and dried thyme to the pot. Cook this mixture for about 1 minute until you can smell the fragrant garlic and herbs. It makes everything smell delicious!
4. Pour in the Broth:
Carefully pour in the chicken broth and bring the mixture to a boil. It’s the base of your soup, so let that heat up nicely!
5. Cook the Pasta:
Add your small pasta to the boiling broth and cook it according to the package instructions, which usually takes about 8-10 minutes until it’s al dente. Stir occasionally so it doesn’t stick together.
6. Return the Chicken and Add Spinach:
Once the pasta is ready, return the cooked chicken to the pot and toss in the chopped spinach. Let everything simmer together for about 2-3 minutes until the spinach wilts down nicely.
7. Stir in the Cream:
Reduce the heat to low and gently mix in the heavy cream. Stir well and season with salt and pepper to taste. Let the soup heat through for just another minute, but don’t let it boil!
8. Serve and Enjoy:
Your creamy chicken soup is ready! Ladle it into bowls and garnish with fresh chopped parsley, if you’d like. Serve it hot and enjoy every comforting bite!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to thaw it completely before cooking. You can thaw frozen chicken overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water for a couple of hours. Pat it dry before sautéing to ensure a nice sear.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or need a dairy-free alternative, you can use half-and-half or coconut milk instead of heavy cream. For a lower-fat option, try evaporated milk, but be aware that it may slightly alter the soup’s creaminess.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if it thickens too much during storage.
Can I Add More Vegetables to the Soup?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or peas. Just be sure to chop them into small pieces and add them when you sauté the onion, carrots, and celery so they have enough time to cook through along with the other veggies.
