Ingredients
- Protein:
- 2 cups cooked chicken, shredded or diced
- Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup baby spinach (optional)
- Liquids:
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup milk (or half-and-half)
- Starch:
- 1 cup small pasta (orzo, ditalini, or any small shape)
- Seasonings:
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Extras:
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sauté Vegetables:
Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened, about 5–7 minutes. - Add Broth and Seasoning:
Pour in the chicken broth and stir in Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a gentle boil. - Cook Pasta:
Add the pasta to the pot and cook until al dente, according to package instructions. - Add Chicken and Cream:
Reduce heat to low. Stir in the cooked chicken, heavy cream, and milk. Simmer for 5–7 minutes, ensuring the soup doesn’t boil. - Finish with Cheese:
Stir in Parmesan cheese until melted and combined. Add spinach if desired and let it wilt for 1–2 minutes. - Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or garlic toast for dipping.
This soup is hearty, flavorful, and perfect for a cozy night.