Description
A comforting soup made with tender chicken, fresh vegetables, and creamy goodness. Perfect for cozy nights or family gatherings.
Ingredients
- 1 teaspoon olive oil
- 1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
- 6 oz pasta (small shells, ditalini, or your choice)
- 1 cup heavy whipping cream
- ½ to 1 cup grated parmesan reggiano cheese
- 2½ to 3 cups fresh spinach
Instructions
- Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add the diced chicken, 1 teaspoon of Italian Seasoning, salt, and pepper to taste, and cook until browned on all sides, about 4-5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3-4 minutes.
- Sprinkle the flour throughout the pot, adding about 1 tablespoon at a time while stirring constantly. If you plan to add tomato paste, add it here and stir until well incorporated, about 1 minute.
- Gradually whisk in the chicken broth one cup at a time, stirring constantly to prevent lumps. Be sure to deglaze the bottom of the pan using your spoon.
- Bring the mixture to a vigorous, rolling boil and then add in the pasta and the remaining 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 20 minutes until the chicken reaches an internal temperature of 165°F and the pasta is al dente. Stir occasionally.
- Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer uncovered for an additional 5 minutes.
- Taste and adjust the seasoning with salt and spices if needed.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American