This Creamy Chicken Pasta Soup is like a warm hug in a bowl! Packed with tender chicken, hearty pasta, and a rich, creamy broth, it’s perfect for chilly days.
I love making this soup because it’s so easy and comforting. Just toss everything in one pot and let it simmer—dinner is served without any fuss!
Key Ingredients & Substitutions
Olive Oil: A must for sautéing your veggies! You can use butter for a richer taste or coconut oil if you want a dairy-free option.
Chicken Broth: Homemade broth is always fantastic, but store-bought works great too. For a lower-sodium option, look for low-sodium chicken broth or use vegetable broth for a lighter flavor.
Pasta: Small pasta like ditalini or elbow macaroni fits perfectly. If you’re gluten-free, try brown rice pasta or quinoa pasta instead.
Heavy Cream: This adds creaminess! If you want a lighter option, half-and-half works nicely. For a non-dairy version, try coconut milk or cashew cream.
Shredded Chicken: Rotisserie chicken is my favorite for convenience! Leftover chicken works wonderfully too. You can use canned chicken or even tofu for a vegetarian twist.
How Do I Make Sure My Soup is Creamy?
To achieve that perfect creaminess, pay attention when adding heavy cream. Mix it with flour first if you want a thicker texture! Here’s how:
- In a small bowl, whisk the flour into the heavy cream until smooth.
- Slowly stir this mixture into your hot soup while stirring continuously. This helps prevent lumps!
- Continue to cook for a few minutes until the soup thickens to your liking.
Adding the cream at the right time keeps the soup rich without curdling. Enjoy smooth, creamy bites in every spoonful!
Creamy Chicken Pasta Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
For the Broth and Seasoning:
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
For the Chicken and Pasta:
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup small pasta (such as ditalini or elbow macaroni)
For Creaminess:
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Creamy Chicken Pasta Soup takes about 10 minutes to prepare and 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s a quick and cozy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
2. Add Garlic:
Add the minced garlic to the pot and cook for an additional minute until it becomes fragrant, being careful not to let it burn.
3. Pour in the Broth:
Pour in the chicken broth and bring the mixture to a boil. Feel free to scrape the bottom of the pot with a wooden spoon to release any delicious bits!
4. Cook the Pasta:
Once boiling, add the small pasta to the broth. Cook according to the package instructions until the pasta is al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
5. Combine with Chicken and Herbs:
Stir in the shredded chicken along with the dried thyme and basil. Lower the heat to medium-low and let everything simmer together for about 5 minutes.
6. Make it Creamy:
If you want a thicker soup, whisk the flour into the heavy cream in a small bowl until smooth. Slowly pour this mixture into the soup, stirring constantly. Continue to cook and stir until the soup thickens slightly, which should take about 3-5 minutes.
7. Season and Serve:
Season your soup with salt and pepper to taste. Ladle it hot into bowls and garnish with fresh chopped parsley for a pop of color and flavor.
Enjoy your cozy, creamy chicken pasta soup! Perfect for a warm meal on a chilly day!
FAQ for Creamy Chicken Pasta Soup
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this soup. Just shred it and substitute it in the same quantity as the shredded chicken.
What if I Don’t Have Heavy Cream?
No worries! You can use half-and-half or even whole milk for a lighter version. For a dairy-free option, consider using coconut milk or cashew cream for a creamy texture.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or water to get the desired consistency back.
Can I Freeze This Soup?
Yes, you can freeze this soup! Just make sure to let it cool completely, then transfer it to a freezer-safe container. It will last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and gently warm it on the stove, adding more broth if necessary.
