Creamy Chicken and Pasta Soup
Course: RECIPESDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 tbsp olive oill
1 tbsp minced garlic
1 diced yellow onion
1/2 cup chopped carrots
2 cups cooked shredded chicken
4 1/2 cup chicken broth
1/2 cup heavy cream
6 oz cream cheese, cubed
1 cup Fideo Cut Spaghetti Pasta (or any small pasta)
1 cup fresh spinach
1 cup shredded cheddar cheese
1/3 cup Parmesan cheese
Directions
- To a large Dutch oven or a pot on the stove over medium heat to add in the oil. Once the oil is hot, add in the minced garlic, onion, and carrots cook together for 5 to 7 minutes to soften the vegetables.
- Add in the cooked shredded chicken, broth, heavy cream, and cream cheese stir will cover with a lid and turn the heat to low. Let simmer for five minutes then whisk well to help melt the cream cheese down and incorporate it in.
- Add in the pasta and spinach stir well, cover with a lid and let it simmer on the stove for 10 minutes or until the pasta is tender (while simmering stir occasionally so the pasta doesn’t stick).
- Stir in the cheddar cheese, and Parmesan cheese. Once the cheese melts down, you can serve.
