Name: Creamy Chicken Pasta Soup Recipe with carrot and Spinach – Best Chicken Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 large yellow onion, diced (about 1½ cups); 3 medium carrots, peeled and sliced into rounds (about 1½ cups); 3 celery stalks, chopped (about 1 cup); 4 garlic cloves, minced; 2 tablespoons all-purpose flour; 6 cups low-sodium chicken broth; 1½ cups heavy cream; 8 ounces small pasta (ditalini, small shells, or elbow macaroni); 4 cups fresh baby spinach, roughly chopped; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1 bay leaf; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes (optional); 2 tablespoons fresh lemon juice; ¼ cup fresh parsley, chopped for garnish

Description

A hearty, comforting soup featuring tender chicken, pasta, sweet carrots, and fresh spinach in a rich, creamy broth. This nutritious one-pot meal is simple to make and deeply satisfying.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 large yellow onion, diced (about 1½ cups)
3 medium carrots, peeled and sliced into rounds (about 1½ cups)
3 celery stalks, chopped (about 1 cup)
4 garlic cloves, minced
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1½ cups heavy cream
8 ounces small pasta (ditalini, small shells, or elbow macaroni)
4 cups fresh baby spinach, roughly chopped
2 teaspoons dried thyme
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh lemon juice
¼ cup fresh parsley, chopped for garnish

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Instructions

1. Pat chicken dry, season with salt and pepper, and cut into 1-inch pieces.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown chicken pieces in batches, cooking 4-5 minutes per side. Transfer to a plate.
4. Add onion, carrots, and celery to the pot. Cook 5-7 minutes until softened.
5. Add garlic, thyme, oregano, and red pepper flakes. Cook 1 minute until fragrant.
6. Sprinkle flour over vegetables and stir constantly for 2 minutes.
7. Gradually add chicken broth while stirring. Add bay leaf and bring to a boil.
8. Reduce heat to medium-low and simmer 15-20 minutes until vegetables are tender.
9. Add pasta and cook according to package directions minus 1-2 minutes.
10. Return chicken to pot and heat through for 2-3 minutes.
11. Reduce heat to low, stir in cream slowly, then add spinach until wilted.
12. Remove bay leaf, add lemon juice, and adjust seasoning. Garnish with parsley.

Notes

Store in refrigerator up to 4 days. Reheat gently over low heat, adding broth if needed. Can freeze up to 3 months, though cream may separate slightly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 450
Sugar: 8g
Sodium: 780mg
Fat: 22g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g