Ingredients
Scale
- 1 lb cooked shredded chicken (or rotisserie chicken)
- 4 cups low-sodium chicken broth
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 tsp salt and black pepper
- 2 cups uncooked small pasta (ditalini or similar)
- 2 cups chopped spinach
- 1/2 cup parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot. Sauté onion, carrots, celery, and garlic for about 5 minutes until softened.
- Add cooked chicken and stir for 3 minutes.
- Pour in chicken broth, heavy cream, and cream cheese. Stir well, cover, and bring to a boil. Simmer for 15 minutes.
- Add pasta and cheddar cheese. Simmer until pasta is fully cooked, stirring occasionally.
- Add spinach near the end and cook until wilted.
- Season with salt and pepper, then serve hot topped with parmesan if desired.
Notes
- Use rotisserie chicken for faster prep.
- Add extra broth if soup becomes too thick.
- Adjust seasoning based on cheese saltiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325.92
- Sugar: 3.28g
- Sodium: 670.5mg
- Fat: 18.42g
- Saturated Fat: 9.49g
- Unsaturated Fat: 6.49g
- Carbohydrates: 28.16g
- Fiber: 4.11g
- Protein: 14.66g
- Cholesterol: 48.15mg