Creamy Chicken & Pasta Soup
This was a tasty, quick dinner that was a Birch-ingredient-only meal! I subbed what I had, such as half-and-half for heavy cream, and spreadable Alouette cheese in place of cream cheese.
What You’ll Need
1 tbsp olive oil
1 tbsp minced garlic
1 diced yellow onion
½ cup chopped carrots
2 cups cooked shredded chicken
4 ½ cup chicken broth
½ cup heavy cream
6 oz cream cheese, cubed, or other soft spreadable cheese such as Alouette
1 cup Fideo Cut Spaghetti Pasta, or any small pasta
1 cup fresh spinach
1 cup shredded cheddar cheese
⅓ cup Parmesan cheese
How to Make It
To a large Dutch oven or a pot on the stove over medium heat to add in the oil. Once the oil is hot, add in the minced garlic, onion, and carrots cook together for 5 to 7 minutes to soften the vegetables.
Add in the cooked shredded chicken, broth, heavy cream, and cream cheese stir will cover with a lid and turn the heat to low. Let simmer for five minutes then whisk well to help melt the cream cheese down and incorporate it in.
Add in the pasta and spinach stir well, cover with a lid and let it simmer on the stove for 10 minutes or until the pasta is tender (while simmering stir occasionally so the pasta doesn’t stick).
Stir in the cheddar cheese, and Parmesan cheese. Once the cheese melts down, you can serve.
