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Creamy Chicken Pasta Soup, a comforting and delicious meal, is showcased as the featured image.

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
Cook Time 40 minutes
Total Time 1 hour
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.