Recipe Background
The Creamy One Soup is my go-to for new beginnings, offering comfort and ease.
The Creamy One Soup became a staple in my life during a particularly significant transition. After years in a bustling city, I moved to a quaint, quiet suburb. It was the first meal I cooked in my new kitchen, with boxes still piled high and the kettle barely unpacked. With the slow cooker bubbling away with chicken, roasted red peppers, and a generous sprinkle of herbs, I could already feel this dish bringing a sense of warmth to the unfamiliar surroundings. The simplicity of tossing everything in the slow cooker and letting it work its magic allowed me to focus on organizing my new space. I made sure to always have a little dried basil and oregano on hand for this recipe; they lend an earthy, comforting flavor that really tied the dish to the cozy vibes of my new home.
As the soup simmered, the aroma enveloped my small space, making it feel oddly familiar. Once ready, the shredded chicken blended so perfectly with the lightly creamy base, creating a texture that was both decadent and soothing. A chef friend once taught me that a little cornstarch whisked into light cream is the secret to silky soups. I was delighted to use this trick and watch it transform the dish. As I sat among the boxes, savoring each spoonful with the pasta shells mingling with the melted Parmesan, it felt like the first moment I truly had my bearings in a new chapter of life. This concoction of flavors marked not just a meal, but the beginning of feeling at home, offering comfort that made the transition all the more refreshing.
Ingredients
- 4 cups low-sodium chicken broth
- 1 chicken breast boneless and skinless
- 1/2 cup roasted red peppers homemade or store-bought
- 1 teaspoon dried parsley
- 1 teaspoon garlic minced
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 3/4 cup light cream
- 1 tablespoon cornstarch
- 2 cups medium shell pasta
- 1 cup fresh spinach finely chopped
- 1/3 cup parmesan cheese shredded
Directions
- In a 2 1/2-4-quart slow cooker, add the chicken broth, the chicken breast, the red peppers, the parsley, the garlic, the salt, the oregano, the basil, and the black pepper and stir to combine.
- Cover the slow cooker and cook until the chicken reaches an internal temperature of 165 degrees F, about 3 hours on high or 6 hours on low.
- Transfer the chicken to a cutting board and using two forks, shred the chicken.
- Add the shredded chicken to the slow cooker.
- In a small bowl, add the cream and the cornstarch and whisk to combine.
- Add the slurry mixture, the pasta, and the spinach to the slow cooker and cook on high until the pasta is al dente, about 15-20 minutes.
- Turn off the slow cooker.
- Add the cheese and stir to combine.
- Serve.
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