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Creamy chicken pasta soup recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken soup with velvety texture, reminiscent of nan's comforting chicken pie but easier to make.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 celery sticks, thinly sliced
  • 2 carrots, peeled, cut into 1cm pieces
  • 1 brown onion, finely chopped
  • 750ml (3 cups) Stock Chicken Style
  • 1 large (about 300g) chicken breast fillet
  • 160g (1 1/2 cups) dried elbow pasta
  • 250g cream cheese, at room temperature, chopped
  • 120g baby spinach
  • 5.90 gm Dijon mustard
  • Coarsely grated parmesan, to serve
  • Fresh continental parsley leaves, chopped, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Add the celery, carrot, and onion. Cook, stirring occasionally, for about 10 minutes, or until the vegetables soften.
  • Pour in the stock along with 750ml (3 cups) water. Stir well and gently introduce the chicken. Cover and bring to a gentle simmer, then lower the heat to a gentle low. Cook with lid slightly ajar for about 15 minutes or until chicken is fully cooked. Using tongs, move the chicken onto a cutting board and roughly chop.
  • Add the pasta to the pan and bring to a boil over medium-high heat. Cook for 8 minutes until al dente. Stir in cream cheese until smooth. Combine spinach, mustard, and chicken. Top with parmesan, parsley, and season with black pepper. Enjoy!

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