Creamy Chicken Pasta Soup
Some days you just need a hug in a bowl. You know the ones. Long day at work, kids are chaotic, and the thought of making a complicated dinner is just too much.
This Creamy Chicken Pasta Soup is that hug. It’s warm, it’s comforting, and it comes together so easily you’ll wonder why you haven’t made it before.
Forget about spending hours in the kitchen. This recipe is your shortcut to a delicious meal that tastes like it took all day.
Why This Soup Is a Weeknight Winner
- Super Fast: You can have this on the table in about 30 minutes.
- One Pot: Less mess means less cleanup. That’s always a good thing.
- Family Favorite: Even picky eaters love this creamy, cheesy soup.
- Cozy & Filling: It’s a full meal all by itself.
What You’ll Need
Here are the simple things you need to grab from the store. Nothing weird or hard to find here.
| Produce | Protein & Dairy | Pantry Staples |
|---|---|---|
| Onion | Chicken Breast | Chicken Broth |
| Carrots | Heavy Cream | Small Pasta |
| Celery | Parmesan Cheese | Olive Oil |
| Garlic | Butter | Italian Seasoning |
Tools You’ll Need
You don’t need any fancy gadgets for this one.
- Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon or spatula
How to Make Creamy Chicken Pasta Soup
Step 1: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they start to get soft.
Step 2: Add the minced garlic and cook for one more minute until you can smell it. Be careful not to let it burn.
Step 3: Move the veggies to one side of the pot. Add the cubed chicken to the other side. Sprinkle the chicken with salt, pepper, and Italian seasoning.
Step 4: Cook the chicken for about 5-6 minutes, stirring it, until it’s lightly browned and cooked through.
Step 5: Pour in the chicken broth and scrape up any brown bits stuck to the bottom of the pot. That’s where the flavor is.
Step 6: Bring the soup to a boil, then add the uncooked pasta. Turn the heat down to a simmer and cook for about 10-12 minutes, or until the pasta is tender.
Step 7: Turn the heat off. Slowly stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
Step 8: Taste it and add more salt and pepper if you think it needs it. Serve it hot.
Pro Tips From My Kitchen
I’ve made this soup a hundred times. Here are a few tricks I’ve learned along the way.
Use a Rotisserie Chicken
If you’re really short on time, grab a rotisserie chicken from the store. Shred the meat and stir it in at the end with the cream and cheese. It’s a huge time-saver.
Don’t Let the Cream Boil
Always add the heavy cream at the very end, after you’ve turned off the heat. If you boil cream, it can curdle and get a weird texture. A gentle stir into the hot soup is all you need.
Cook Pasta Separately for Better Leftovers
If you know you’ll have leftovers, cook the pasta in a separate pot. Store the soup and pasta in different containers. This stops the pasta from soaking up all the broth and turning to mush overnight.
Grate Your Own Cheese
The stuff in the bag has anti-caking powders on it that prevent it from melting smoothly. A block of Parmesan and a grater will give you a much creamier soup. It only takes a minute.
Substitutions and Variations
Don’t have something on the list? No problem. Cooking should be flexible.
| Instead Of | Try This | Why It Works |
|---|---|---|
| Chicken Breast | Chicken Thighs | More flavor, very juicy |
| Heavy Cream | Half-and-Half | A bit lighter, still creamy |
| Small Pasta | Gnocchi | Makes it extra hearty |
| Onion | Shallot | Milder onion flavor |
You can also add a big handful of fresh spinach at the end for some greens. Or throw in some frozen peas with the pasta.
Leftovers and Storage
Got some soup left? Lucky you.
Store it in an airtight container in the fridge for up to 3 days.
To reheat, gently warm it on the stove over low heat. You might need to add a splash of broth or milk to thin it out, as the pasta will have soaked up some liquid.
Frequently Asked Questions
Q1. Can I make this soup gluten-free?
Ans: Yes, absolutely. Just use your favorite gluten-free small pasta. Cook it according to the package directions, as some GF pastas can take a little more or less time.
Q2. Can I freeze this soup?
Ans: I usually don’t recommend it. Dairy and pasta can do strange things when they are frozen and thawed. The cream can separate and the pasta gets very soft. It’s best eaten fresh.
Q3. My soup seems too thick. How can I fix it?
Ans: Easy fix. Just stir in a little more chicken broth or even a splash of milk until it reaches the consistency you like.
Wrapping Up
There you have it. A simple, creamy soup that feels like a special treat but is easy enough for any night of the week. It’s proof that good food doesn’t have to be complicated.
Now it’s your turn to make it. Give it a try and come back to let me know how it went in the comments. I’d love to hear if you made any changes or have any questions
