CREAMY CHICKEN PASTA SOUP ULTIMATE

I’ll never forget the time my little nephew, Max, declared war on vegetables… except, miraculously, when they were swimming in a bowl of creamy, dreamy soup! That’s when I knew the magic of a good, comforting bowl of Creamy Chicken Pasta Soup. Today, I’m sharing my absolute *best* version with you, and I promise, even the pickiest eaters will be asking for seconds!

The Ultimate Guide to Creamy Chicken Pasta Soup

Alright, friend, let’s dive headfirst into the wonderful world of Creamy Chicken Pasta Soup! This isn’t just any soup; it’s a hug in a bowl, a taste of home, and a guaranteed crowd-pleaser. I’m going to walk you through every step, from choosing the right ingredients to perfecting that luscious, creamy texture. Trust me, even if you’re a beginner cook, you’ve got this! We’ll troubleshoot common pitfalls and unlock the secrets to making a truly unforgettable soup.

Why You’ll Fall in Love with This Recipe

Before we get cooking, let’s talk about why this Creamy Chicken Pasta Soup is about to become your new favorite. Forget those bland, watery soups you might be used to. This version is:

• Incredibly Flavorful: We’re not skimping on the aromatics or the seasoning. Each spoonful is bursting with deliciousness.
• Comforting and Creamy: The creamy base is rich and satisfying without being heavy. It’s the perfect balance.
• Easy to Customize: Want to add more veggies? Different pasta? Go for it! This recipe is a fantastic base for your own creative twists.
• Budget-Friendly: You can make a big batch of this soup without breaking the bank. It’s perfect for feeding a family or meal prepping for the week.
• Perfect for Any Season: While it’s especially comforting in the colder months, I love this soup year-round. It’s light enough for a summer lunch but hearty enough for a winter dinner.

Ingredients: Your Shopping List

Let’s get organized! Here’s a breakdown of everything you’ll need to create this masterpiece. Don’t worry, I’ll also give you some substitution ideas along the way.

• Chicken: About 1.5-2 pounds of boneless, skinless chicken breasts or thighs. I personally prefer chicken thighs because they stay more moist and tender during cooking, but breasts work just as well. You can also use leftover cooked chicken – just shred it and add it to the soup at the end.
• Aromatics:
  • 1 large yellow onion, chopped
  • 2-3 carrots, peeled and chopped
  • 2-3 celery stalks, chopped
  • 2-3 cloves garlic, minced
• Pasta: 1 cup of small pasta shapes, like ditalini, small shells, or acini di pepe. You can also use gluten-free pasta if needed.
• Chicken Broth: 8 cups (or more, depending on how soupy you like it) of low-sodium chicken broth.
• Heavy Cream: 1 cup of heavy cream. This is what gives the soup its signature creaminess. You can substitute with half-and-half for a slightly lighter version, but the texture won’t be quite as rich.
• Butter: 2 tablespoons of unsalted butter, for sautéing the vegetables.
• Olive Oil: 1 tablespoon.
• All-Purpose Flour: 2 tablespoons, for thickening the soup.
• Seasoning:
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish

Step-by-Step Instructions: Let’s Get Cooking!

Okay, deep breath! We’re going to take this one step at a time. Don’t feel overwhelmed. I’m here to guide you.

1. Prep the Chicken: If you’re using raw chicken, you have a couple of options. You can either:
   • Poach the chicken: Place the chicken breasts or thighs in a large pot with enough water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken and shred it with two forks.
   • Sauté the chicken: Cut the chicken into bite-sized pieces and sauté it in a large pot with a little olive oil until cooked through. Remove the chicken and set aside.
2. Sauté the Aromatics: In the same pot (or a Dutch oven), melt the butter and olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.
3. Create a Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
4. Add the Broth and Seasoning: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Add the thyme, rosemary, red pepper flakes (if using), and bay leaf. Season with salt and pepper to taste.
5. Simmer the Soup: Bring the soup to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the Pasta: Add the pasta to the soup and cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender.
7. Stir in the Cream and Chicken: Remove the bay leaf. Stir in the heavy cream and shredded chicken. Heat through gently, but don’t let the soup boil.
8. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.

Troubleshooting: Common Mistakes and How to Avoid Them

Let’s be real: cooking isn’t always perfect. Here are some common issues you might encounter and how to fix them:

• Soup is too thick: Add more chicken broth until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup to thicken it.
• Chicken is dry: If you sautéed the chicken, make sure you don’t overcook it. If you poached it, shred it right away to prevent it from drying out. Using chicken thighs instead of breasts will also help keep the chicken moist.
• Pasta is mushy: Don’t overcook the pasta! Cook it according to the package directions, and keep in mind that it will continue to cook a little bit in the hot soup.
• Soup is bland: Don’t be afraid to season generously with salt and pepper! You can also add other herbs and spices to taste, such as garlic powder, onion powder, or paprika.

Tips and Tricks for the Best Creamy Chicken Pasta Soup

Want to take your soup to the next level? Here are some of my top tips and tricks:

• Use homemade chicken broth: If you have the time, making your own chicken broth will make a huge difference in the flavor of the soup.
• Don’t skip the aromatics: The onion, carrots, celery, and garlic are essential for building a flavorful base.
• Bloom the spices: Before adding the chicken broth, toast the dried herbs and spices in the pot with the vegetables for a minute or two to release their flavor.
• Use high-quality ingredients: The better the ingredients, the better the soup will taste.
• Add a squeeze of lemon juice: A little bit of acidity will brighten up the flavors of the soup.
• Let the soup rest: The flavors will meld together even more if you let the soup rest for a few hours before serving.

Variations: Customize Your Soup

This recipe is a fantastic starting point, but feel free to get creative and customize it to your liking! Here are some ideas:

• Add more vegetables: Spinach, kale, mushrooms, peas, corn, and green beans are all great additions.
• Use different pasta: Rotini, farfalle, or penne would also work well.
• Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper.
• Add cheese: Stir in some shredded Parmesan cheese or Gruyere cheese for extra flavor and creaminess.
• Make it vegetarian: Substitute the chicken broth with vegetable broth and omit the chicken. You can add white beans or chickpeas for protein.
• Add a dollop of pesto: A spoonful of pesto on top of each bowl adds a burst of fresh flavor.

Serving Suggestions: What to Serve with Your Soup

Creamy Chicken Pasta Soup is a complete meal on its own, but it’s also delicious served with:

• Crusty bread: For dipping into the soup.
• A side salad: A simple green salad or a Caesar salad.
• Grilled cheese sandwiches: A classic pairing!
• Garlic bread: Because who doesn’t love garlic bread?

Storage and Reheating: Making It Ahead

This soup is perfect for meal prepping! It stores well in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a pot over medium heat, stirring occasionally. You may need to add a little bit of chicken broth or water if the soup has thickened too much. It’s also possible to freeze the soup, although the pasta may become a bit softer after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

If you are in the mood for something similar, but a bit different, I highly suggest trying out my Marry Me Chicken Pasta. It has a similar creamy, rich flavor that is sure to be a hit!

Other Delicious Soup Recipes to Try

Once you’ve mastered this Creamy Chicken Pasta Soup, why not try some of my other favorite soup recipes? Here are a few suggestions:

• White Chicken Chili: A hearty and flavorful chili that’s perfect for a cold day.
• Chicken Mushroom Soup: A comforting and classic soup with earthy flavors.
• Marry Me Chicken Soup: Inspired by the popular pasta dish, this soup is rich, creamy, and incredibly delicious.
• Creamy Italian Chicken Soup: A flavorful and comforting soup with Italian herbs and spices.
• Creamy Chicken Noodle Soup: A classic comfort food that’s perfect for when you’re feeling under the weather.

Final Thoughts: Your Soup Success Story

So, there you have it! My ultimate guide to Creamy Chicken Pasta Soup. I hope you’re feeling confident and excited to get cooking. Remember, the most important ingredient is love! Don’t be afraid to experiment and make this recipe your own. And most importantly, have fun! I can’t wait to hear about your soup success stories. Happy cooking!

Creamy Chicken Pasta Soup Ultimate

This Creamy Chicken Pasta Soup is a comforting and flavorful hug in a bowl, perfect for picky eaters and anyone craving a taste of home. This recipe is easy to customize and budget-friendly, making it a family favorite year-round.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken breasts or thighs
• 1 large yellow onion, chopped
• 2-3 carrots, peeled and chopped
• 2-3 celery stalks, chopped
• 2-3 cloves garlic, minced
• 1 cup small pasta shapes ditalini, small shells, or acini di pepe
• 8 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes optional
• 1 bay leaf
• Fresh parsley, chopped, for garnish

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk
• Ladle
• Two forks (for shredding chicken)
• Can opener

Method

 

1. If using raw chicken, poach or saute until cooked through. To poach, simmer in water for 15-20 minutes until cooked, then shred. To saute, cut into bite-sized pieces and saute in olive oil until cooked. Remove and set aside.
2. In the same pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
3. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually pour in chicken broth, whisking constantly to prevent lumps. Add thyme, rosemary, red pepper flakes (if using), and bay leaf. Season with salt and pepper to taste.
5. Bring the soup to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until the vegetables are tender.
6. Add pasta to the soup and cook according to package directions (usually 8-10 minutes), or until the pasta is tender.
7. Remove the bay leaf. Stir in heavy cream and shredded chicken. Heat through gently, but don’t let the soup boil.
8. Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.

Notes

For a thicker soup, simmer uncovered to reduce liquid. If too thick, add more broth. Chicken thighs stay more moist than chicken breasts. You can substitute half-and-half for heavy cream, but the texture will be less rich. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Add more vegetables like spinach, kale, mushrooms, peas, corn, or green beans. Customize with different pasta shapes or add cheese for extra flavor and creaminess. A squeeze of lemon juice brightens the flavors.