Creamy Chicken & Ditalini Soup Recipe

Servings: 6

Total Time: 30 minutes

Ingredients:

  • 1 pound shredded cooked chicken

  • 4 cups low-sodium chicken or vegetable broth

  • 2 teaspoons olive oil

  • ½ cup diced onion

  • 1 cup diced carrots

  • ½ cup diced celery

  • 2 garlic cloves, minced

  • 1 ½ cups shredded mild cheddar cheese

  • 1 cup cream cheese, softened

  • ½ cup heavy cream

  • ½ teaspoon salt and pepper 

  • 2 cups uncooked ditalini pasta

  • 2 cups fresh spinach leaves chopped

  • ½ cup parmesan cheese

Directions:

  1. In a Dutch oven, add olive oil over medium heat. Add carrots, celery, onion, and garlic, and sauté until tender, about 5 minutes. Add shredded chicken and continue cooking for about 3 minutes, stirring regularly.

  2. Add broth, heavy cream, and cream cheese, then cover and bring to a boil and let cook for 15 minutes.

  3. Lower the heat, then add pasta and shredded cheddar cheese and simmer until pasta is almost done. Add spinach and stir until wilted and pasta is fully cooked.

  4. Top with fresh parmesan cheese and enjoy! 

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