Creamy Chicken and Pasta Soup


Creamy Chicken and Pasta Soup

Recipe by Julia Pacheco Course: RECIPESDifficulty: Easy


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  • 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


  • 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. 

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