Description
A rich and creamy one-pot chicken soup loaded with tender chicken, sun-dried tomatoes, pasta, spinach, and parmesan in a velvety Italian-inspired broth.
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced
- 2 teaspoons Italian seasoning, divided
- Salt, to taste
- Black pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth (add more if needed)
- 6 ounces small pasta shells (or pasta of choice)
- 1 cup heavy whipping cream
- ½ to 1 cup freshly grated parmesan cheese
- 2 ½ to 3 cups fresh spinach
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook 4–5 minutes until browned.
- Add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook 3–4 minutes until softened.
- Sprinkle flour over mixture and stir well. Cook for 1 minute. Stir in tomato paste if using.
- Gradually pour in chicken broth while stirring to prevent lumps. Scrape bottom of pot.
- Bring to a gentle boil. Add pasta and remaining Italian seasoning. Adjust seasoning.
- Reduce heat, cover, and simmer about 20 minutes until pasta is al dente and chicken is fully cooked.
- Stir in heavy cream, spinach, and parmesan cheese. Simmer uncovered 5 minutes until spinach wilts and broth thickens.
- Taste and adjust seasoning before serving.
Notes
- Add extra broth for a thinner consistency.
- Cook pasta separately to prevent it from absorbing too much liquid in leftovers.
- Substitute half and half or whole milk for a lighter version.
- Store refrigerated up to 4 days.
- Freeze up to 2 months; consider adding cream after reheating for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
