Description
A rich, creamy chicken soup made in one pot with tender chicken, Italian herbs, pasta, and Parmesan. Comforting, easy, and full of cozy flavor for any season.
Ingredients
1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced
1 teaspoon olive oil
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 to 8 cups chicken broth
6 oz pasta (small shells or ditalini)
1 cup heavy whipping cream
½ to 1 cup grated Parmesan Reggiano cheese
2½ to 3 cups fresh spinach
Instructions
1. Heat oil in a large pot over medium-high heat. Season chicken with 1 teaspoon Italian seasoning, salt, and pepper, and cook until browned.
2. Add onions, carrots, celery, sundried tomatoes, and garlic to the pot and sauté until softened.
3. Stir in flour gradually to combine, then mix in tomato paste if using.
4. Slowly whisk in broth while stirring to avoid lumps and deglaze the pot.
5. Bring to a boil, add pasta and remaining Italian seasoning, then cover and simmer on low for about 20 minutes until pasta is cooked and chicken is tender.
6. Stir in cream, spinach, and Parmesan cheese. Simmer for 5 more minutes and adjust seasoning as needed.
Notes
Use flour to thicken the soup or substitute with cream cheese for a richer texture.
Tomato paste adds color and flavor—omit it for a whiter broth.
Add broth or water when reheating to thin out.
Cook pasta separately to avoid mushiness if planning leftovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American Italian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg