This pasta chicken soup is one of the most delicious and easiest to make. It takes minimal effort and even beginners can make it without any difficulty. All you need is basic ingredients from your pantry or grocery store. The flavour combination is gorgeous, the chicken stock, parmesan cheese, and juicy chicken bits sauteed in butter just bind together and make the most flavourful soup. This is exactly what you need on a chilly winter day to warm you up while sharing a beautiful dish with your family. This is one of the simplest dishes to make using one pot and basic ingredients.
Imagine, rainy London, sat at my dining table near the bay window, with a bowl of soup topped with black pepper crotons, just an absolute delight. The recipe is perfect for Autumn/fall, winter and rainy days, however, you can have it any time of the year. I have just made it in the middle of August in summer London and it was just perfect. I gave some to my neighbour Pete and he absolutely loves it as well, his exact words " very tasty". This soup is very filling, especially with the crotons as toppings, however, you can leave it out, if it is not your vibe.
Ingredients
- 40 Grams of unsalted butter:
- 20ml of Rapeseed oil
- 500 grams thights fillet( 4-5 pieces of chicken thights) Cut into medium pieces.
- 1 medium yellow onion (Chop into small pieces)
- 2 Celery ribs (Sticks) (Chopped into pieces)
- 3 Garlic cloves (chop into pieces)
- 500ml of water
- 500ml of Chicken Stock
- 1 Teaspoon of salt
- 1 Teaspoon of dry Italian herbs
- 1 Teaspoon of Black Pepper
- 2 Teaspoons of Knorr aromat seasoning (or Chicken bouillon)
- Half a teaspoon of chilli flakes (optional)
- 1 Knorr chicken stock pot
- 300 Grams of Pasta Shells (Conchiglie Pasta)
- 2 Teaspoons of Cornflour
- 120 Grams of extra thick double cream or double cream
- 6 Tablespoons of Parmesan Cheese
- Two and a half cups of fresh baby spinach
See recipe card for quantities.
Instructions
Sear the chicken pieces in the butter and rapeseed oil until brown and set aside.
Now add the onion, garlic and celery in the remaining oil and sauté until translucent.
Now add the Chicken stock, water, spices and herbs to the pan and leave to simmer.
While the pasta is simmering add the chicken into the pot and leave to simmer for about 10-12 minutes following manufacturers guidelines until the pasta is cooked and al dente.
Add the pasta and leave to simmer for about 10-12 minutes using the manufacturer's instructions.
Now add the parmesan cheese and stir until it disolve, add the heavy cream and the corn flour. Stir and add the spinach, when its wilted, your soup is ready to be serve.
Storage
Store in an air-tight container when the soup is chilled and freeze it for a maximum of one month. It can be stored in the fridge for a week. However, It is better to eat it when it has been freshly made.
Top tip
Sauté the onions and garlic until translucent, it is important to help boost the flavour profile of the soup. Don't overcook the pasta, use the manufacturer's guidelines or cook until al dente. It is better for the pasta to be al dente not soggy. When you are searing the chicken in the first stage, the aim is browning which is to enrich the flavour profile of the soup, not to thoroughly cook it.
Recipe
Creamy Pasta chicken soup with spinach
- Total Time: 35 minutes
- Yield: 4 1x
Description
This creamy pasta chicken soup with spinach is one of the most delicious and easiest to make. It takes minimal effort and even beginners can make it without any difficulty. All you need is basic ingredients from your pantry or grocery store. The flavour combination is gorgeous, the chicken stock, parmesan cheese, and juicy chicken bits sauteed in butter just bind together and make the most flavourful soup.
Ingredients
- 40 grams of unsalted butter
- 20ml of Rapeseed oil
- 500 grams thights fillet( 4-5 pieces of chicken thights) Cut into medium pieces.
- 1 medium yellow onion (Chop into small pieces)
- 2 Celery ribs (Sticks) (Chopped into pieces)
- 3 Garlic cloves (chop into pieces)
- 500ml of water
- 500ml of Chicken Stock
- 1 Teaspoon of salt
- 1 Teaspoon of dry Italian herbs
- 1 Teaspoon of Black Pepper
- 2 Teaspoons of Knorr aromat seasoning (or Chicken bouillon)
- Half a teasppon of chilli flakes (optional)
- 1 Knorr chicken stock
- 300 grams of Pasta Shells (Conchiglie Pasta)
- 2 Teaspoons of Cornflour
- 120 grams of extra thick double cream or double cream
- 6 Tablespoons of Parmesan Cheese
- Two and a half cups of fresh baby spinach
Instructions
- Begin by seasoning the chicken thighs with salt and black pepper, side aside. Heat 40 grams of butter and 20ml of neutral oil in a large pot over medium heat. When the butter has melted, add the chicken to the pan, sear until brown on both sides and set aside. It is okay if the chicken is not cooked thoroughly at this stage, it will be throughly cooked in the later.
- Now add the remaining butter, chopped onion, celery and garlic to the pan and saute until the onion has turned translucent. Add the liquid chicken stock, black pepper, chilli flakes, and knorr seasoning to the pot. Add 500ml of water, and additional knorr stock, stir, taste and adjust to seasoning to your preference. leave it to simmer.
- Add the pasta shells to the pot and cook for 10-12 mins on moderate heat or follow the manufacturer's instructions. Now chop the chicken into small pieces, add it to the pot, and leave it to simmer for another 10 minutes. Now Reduce the heat to low.
- In the last stage, add the parmesan cheese and stir until it has dissolved. Add the heavy cream to the pot and stir until it has dissolved as well. Mixed the cornflour with two tablespoons of water, mix until dissolved and add to the pot. Stir and add the spinach, cover and leave until the spinach has wilted. Serve with crotons and enjoy.
Notes
Garnish with croutons.
- Prep Time: 5
- Cook Time: 30
- Category: Main meal
- Cuisine: American
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
