INGREDIENTS:
1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
4 cups (1l) low-sodium chicken broth, or vegetable broth
2 teaspoons olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 1/2 cups shredded mild cheddar cheese (I used sharp cheddar)
1 cup cream cheese, softened (I used half a block)
1/2 cup heavy cream
1/2 teaspoon kosher salt and fresh black pepper
2 cups uncooked ditalini pasta (or any other small pasta)
2 cups chopped spinach (give or take what you fancy)
1/2 cup parmesan cheese for garnish, optional
DIRECTIONS:
1. To make the creamy chicken pasta soup: In a large dutch oven, add the carrots, celery, onion, garlic and saute in olive oil until tender and fragrant, about 5 minutes. Add cooked chicken and continue cooking for 3 minutes, stirring regularly.
2. Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then cook for 15 minutes.
3. Lower the heat, then add pasta and cheddar and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted.
4. Adjust seasoning to taste with salt and black pepper. Serve the creamy chicken pasta soup into bowls and top with extra parmesan cheese if desired. Enjoy!
Note: If you like a thinner chicken pasta soup, you can cook pasta on the side and add to the soup at the end and reheat before serving. Also, throw in any other veggies you want! I couldn't decide pasta or potato so I did both - extra hearty!
**I made over the course of the afternoon. Once I did step one, I went to step two and didn't add the heavy cream or cream cheese until just before serving. I also didn't add the cheddar, spinach or pasta until half hour before serving.
Recipe from: eatwell101.com
