Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 cup cooked shredded chicken
- 6 cups chicken broth
- 1 cup pasta (penne or rotini)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add sliced carrots and cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook until al dente, about 8-10 minutes.
- Stir in cooked shredded chicken and chopped spinach.
- Add heavy cream, salt, and pepper, simmer for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Use cooked, shredded rotisserie or boiled chicken.
- For added flavor, sprinkle with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg