Post by Kathy on Dec 9, 2020 22:19:58 GMT
Creamy Chicken Soup Pasta
Yummy! Love in the tummy! Comfort food at it's finest! Taste was amazing! Very creamy and flavor was off the charts!
I used a mixture of pasta because I had it to use up and it worked perfect! I had Ditalini, Rotini and Elbows! Watch your cook time because you don't want the pasta to get over done and the pasta can soak up all the broth if cooked to long!
Easy to make and done in no time!
Recipe adapted from Eat Well 101
1 pound cooked boneless skinless chicken breast (or rotisserie chicken), cut into small bite size pieces
2 teaspoons olive oil
½ cup onion, diced
1 cup carrots, diced
½ cup celery, diced
1 Tablespoon minced garlic
8 cups chicken or vegetable broth
3/4 cup heavy cream
1 cup cream cheese, softened
1 Tablespoon Chicken Better Than Bouillon
salt and fresh black pepper, to taste
cayenne pepper, to taste
3 cups uncooked Ditalini pasta or any other small pasta, I used Ditalini, Rotini and Elbows
1½ cups shredded cheddar cheese
2 cups chopped spinach, I used Basil
½ cup parmesan cheese for garnish, optional
In a 6-8 quart pot cook chicken until done at 175° (season with seasoned salt) Add olive oil to pot and add onion, carrots, celery, garlic and sauté until tender and fragrant, about 5 minutes.
Add the broth, heavy cream, cream cheese and bouillon. Season with salt, pepper and cayenne pepper. Cover and bring to a boil, then cook 15 minutes.
Lower the heat, add pasta and cheese and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted.
Adjust seasoning to taste with salt and black pepper.
Garnish with Parmesan cheese.
Serve.
