Spring Creamy Chicken Soup with Pasta

There’s something about a bowl of chicken soup that just feels like comfort… but this version takes it a step further.
I wanted something that felt cozy and nourishing, but also a little lighter and more supportive for how our bodies change in midlife. Instead of using heavy cream, I blended up a simple cashew cream that adds richness without weighing you down.
The result? A creamy, satisfying chicken soup that still feels balanced, wholesome, and easy to digest.
It’s the kind of meal you can come back to during busy weeks, when you need something warm, grounding, and genuinely nourishing—without a lot of fuss.

Ingredients:

• 2 tbsp butter or olive oil
• 1 leek (or ½ onion), thinly sliced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cups cooked shredded chicken
• 4 cups chicken broth, warmed
• ¾–1 cup small pasta (ditalini, orzo, or small shells)
• 1 cup asparagus, cut into 1-inch pieces
• ¾ cup peas
• 2 cups baby spinach
• 1 tbsp lemon juice + zest
• 2 tbsp fresh herbs (dill, parsley, or chives)
• Salt & pepper to taste

Cashew Cream

• 1 cup cashews (soaked and drained)
• 1 cup water

Directions:

1. Make the Cashew CreamIn a blender, combine the soaked cashews and water. Blend until smooth and creamy. Set aside.

2. Build the Flavor BaseIn a large pot, heat the butter or olive oil over medium heat.
Add the leek (or onion), carrots, and celery. Sauté for about 5–7 minutes until softened and fragrant.

3. Add Broth & Chicken Pour in the warm chicken broth and add the shredded chicken.
Bring to a gentle simmer.

4. Cook the Pasta Add the pasta and cook according to package instructions (usually about 8–10 minutes), stirring occasionally.

5. Add Vegetables Stir in the asparagus and peas. Let cook for about 3–4 minutes until tender but still vibrant.

6. Make It Creamy Lower the heat and slowly stir in the cashew cream.
Mix well until the soup becomes smooth and creamy.

Finish with Freshness Add the baby spinach, lemon juice + zest, and fresh herbs.
Stir until the spinach wilts.

8. Season & Serve Taste and season with salt and pepper as needed.

 Chef’s Notes
​You can swap asparagus for green beans or zucchini depending on what you have

• This soup thickens as it sits—just add a splash of broth when reheating
• Perfect for meal prep and even better the next day