This creamy chicken pasta soup is the ultimate comfort food. With tender chicken, warm pasta, and a rich creamy broth, it’s like a warm hug on a cold day!
Honestly, there’s something magical about slurping the pasta while sipping the soup. I love making a big pot, so there’s plenty left to enjoy the next day—yum!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing veggies. If you don’t have olive oil, you can use vegetable oil, canola oil, or even butter for a richer taste.
Chicken Broth: Store-bought is easy, but homemade adds a special touch. You can use vegetable broth for a lighter flavor or even water in a pinch, just season well.
Pasta: I recommend small pasta shapes like orzo or ditalini that fit perfectly in a spoonful. If you need a gluten-free option, try rice or gluten-free pasta instead.
Heavy Cream: This creates the creamy texture. You can swap for half-and-half or whole milk for a lighter version. Coconut milk works if you’re dairy-free, but it will change the flavor slightly.
How Do I Make the Perfect Creamy Texture?
Getting that lovely creamy texture takes a bit of care. Here’s how to do it right:
- Always whisk the flour and cream together in a small bowl until smooth before adding it to the soup. This prevents lumps.
- Introduce the cream mixture slowly to avoid shocking the broth, which helps it blend better.
- Cook just long enough after adding the cream for it to thicken, but don’t boil it to keep the cream smooth.
With these tips, you’ll achieve a deliciously creamy chicken pasta soup that feels cozy and comforting. Enjoy every spoonful!
How to Make Creamy Chicken Pasta Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (like orzo, ditalini, or small shells)
- 1 ½ cups heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy chicken pasta soup is quick to prepare. You’ll need about 15 minutes for prep and another 20-25 minutes for cooking. In less than an hour, you’ll have a warm, delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté everything for about 5-7 minutes until the vegetables are tender and the onion is translucent.
2. Add the Garlic:
Next, add the minced garlic to the pot and cook for another 1-2 minutes. You’ll know it’s ready when the garlic becomes fragrant but be careful not to let it burn!
3. Combine the Broth and Chicken:
Now, pour in the chicken broth and add the shredded chicken, dried thyme, dried basil, and some salt and pepper. Stir it all together and bring the mixture to a gentle boil.
4. Cook the Pasta:
Once boiling, add your small pasta to the pot. Cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Keep an eye on it so it doesn’t overcook!
5. Prepare the Creamy Mixture:
While the pasta is cooking, grab a small bowl and whisk together the heavy cream and flour (if using) until smooth. This step helps to thicken your soup.
6. Combine and Thicken:
Once the pasta is done cooking, slowly stir the cream mixture into the pot. Let it simmer for another 3-5 minutes, stirring occasionally, until the soup thickens slightly.
7. Adjust the Seasoning:
Take a moment to taste your soup and adjust the seasoning if necessary. Add more salt, pepper, or herbs as you like.
8. Serve and Enjoy:
Serve your creamy chicken pasta soup hot, garnished with fresh parsley for a pop of color and extra flavor. Enjoy this comforting meal with a slice of crusty bread on the side!
Enjoy your cozy, creamy chicken pasta soup!
FAQ for Creamy Chicken Pasta Soup
Can I Use Leftover Chicken in This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just shred or dice it and add it to the pot with the broth for a quick meal.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter version. If you’re looking for a dairy-free option, coconut milk can also work well, though it will give the soup a slightly different flavor.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it gently on the stove, adding a bit of broth or water to reach your desired consistency.
How Do I Keep the Pasta from Getting Mushy?
To prevent the pasta from becoming mushy, you can cook it separately according to the package instructions and then add it to the soup just before serving. This way, the pasta stays al dente, even when reheating leftovers.