This comforting chicken and spinach noodle soup is full of wholesome ingredients. Ready in just 25 minutes, this soup will warm your soul on cold, wintry days.
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Chicken noodle soup is a classic, and this recipe gets a twist with the addition of creamed spinach. Hearty and healthy, this soup is completely soul-warming.
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Why you will love this
- Flavor - Comforting chicken noodle soup vibe we all love.
- Ease - Leftover chicken adds simplicity to this recipe.
- Simple ingredients - No lengthy list of ingredients here! Just a handful of staple ingredients likely on hand in your pantry or fridge.
- Feel-good soup - This soup is full of wholesome ingredients - including spinach and whole-grain pasta for an extra dose of nutrition.
For more ways to use up leftover chicken, try Creamy Chicken with Mashed Potatoes, Hot Chicken Salad, Cheesy Chicken Hash Brown Casserole, or this Chicken Salad Croissant Sandwich.
Ingredients
- Chicken - Leftover or rotisserie chicken works perfectly here. Leftover turkey can also be used. For a vegetarian option, omit the chicken and use vegetable broth.
- Pasta - Any short-cut pasta works great. Try rotini, orecchiette, elbows, penne, farfalle, or cavatappi.
- Creamed spinach - Frozen creamed spinach is one of my favorite ways to incorporate spinach in recipes while adding a slight creaminess.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in well-salted water according to package directions. Drain.
- While the pasta cooks, heat the oil in a Dutch oven over medium heat.
- Add the carrots and onions and cook for 8-10 minutes until the veggies are softened. (Image 1)
- Add the chicken broth and thyme and season to taste with salt and pepper. (Image 2)
- Stir in the creamed spinach (Image 3).
- Add the pasta and chicken (Image 4).
- Check the seasoning and adjust salt and pepper as needed.
Serving suggestions
This soup is ideal for weekday lunches or easy, cozy dinners. Try serving with:
- Crostini or crackers - try these savory ranch oyster crackers.
- Ciabatta garlic bread
- Grilled cheese with garlic butter
- Cheese and onion scones
- Ham and Swiss sliders
Tips
- If you are making the soup to enjoy throughout the week, wait to add the pasta until you are ready to eat. This will prevent the pasta from turning mushy when stored in the soup.
- If using fresh thyme, triple the amount called for in the recipe (1 ½ teaspoons fresh for ½ teaspoon dried.)
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📖 Recipe Card
Chicken and Spinach Noodle Soup
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EQUIPMENT
Ingredients
- 6 ounces rotini pasta (or similar short-cut pasta)
- 1 tablespoon olive oil
- 2 medium carrots (diced)
- 1 small-medium yellow onion (diced)
- 3 cups low-sodium chicken broth (or vegetable broth)
- ½ teaspoon dried thyme
- salt and pepper (to taste)
- 10 ounces frozen creamed spinach (thawed)
- 1 cup cubed or shredded cooked chicken
Instructions
- Cook the pasta in well-salted water according to package directions. Drain.
- Meanwhile, in a Dutch oven, heat the oil over medium heat. Add the carrots and onions and cook for 8-10 minutes until softened.
- Add the chicken broth and thyme. Season to taste with salt and pepper.
- Stir in the creamed spinach, pasta, and chicken. Taste and adjust seasoning as needed.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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