Creamy Chicken Pasta Soup
Let Me Just Tell You About This Soup
Alright. So, creamy chicken pasta soup. Where do I even start? The first time I tried making it, I had no idea what I was doing—just a vague idea leftover from some foggy childhood memory of my mum dumping random fridge bits into a pot and calling it dinner. And you know what? It was always delicious (though I suspect she had her own secret tricks… smart lady). Anyway, now this is what I throw together when it’s cold, or when I need to feed people who say they ‘aren’t that hungry’ but then go for thirds. Plus, let’s be honest—there’s just something about the way pasta soaks up all that creamy goodness that makes me want to do a little happy dance at the stove.
Oh! And once, I dropped a wooden spoon right in the pot and left it there for half an hour without noticing. Added a certain rustic flavor, if you ask me. Don’t do that. Or, do—no judgment here.
Why You’ll Love This (Or at Least I Hope You Do)
I make this when I can’t decide if I want soup or pasta—so, basically, once a week. My family goes absolutely bonkers for it, especially my sister who claims she ‘hates soup’ (liar). It’s also one of those dishes that forgives your kitchen sins: forgot to season the chicken? No problem, just add a bit more cheese later. Soup too thick? A splash of milk and you’re golden. And, honestly, it’s the only way I’ve found to sneak a handful of spinach into my nephew without him calling it “rabbit food.”
Oh, and I’ve learned the hard way not to overcook the pasta (unless you like it, er, extra mushy—who am I to judge?).
Here’s What You’ll Need (Substitutions Welcome!)
- 2 chicken breasts, diced (or thighs, or even rotisserie chicken if you fancy—it all works. I once used leftover grilled chicken and it was fine)
- 1 tablespoon olive oil (butter works too, or a nob of both if you’re feeling cheeky)
- 1 large onion, chopped (red, white, yellow—pick your fighter)
- 2-3 garlic cloves, minced (I’ve used garlic powder in a pinch. Not the same, but hey, we do what we must)
- 2 medium carrots, sliced (sometimes I just chuck in a bag of frozen mixed veggies when I can’t be bothered)
- 2 celery stalks, thinly sliced (my grandmother swore by celery heart, but honestly, anything will do)
- 4 cups chicken broth (boxed, homemade, whatever’s closest)
- 1 cup milk (whole is best, but I’ve used oat milk before and no one noticed)
- 200g small pasta shapes (ditalini, elbows, or, once, broken spaghetti—breaking the rules!)
- 1/2 cup heavy cream (or more milk if you don’t have it—just not skim, please)
- A handful of spinach (optional, but good for pretending it’s healthy)
- 1/2 cup grated Parmesan (any hard cheese, really—I once used cheddar; not my proudest moment)
- Salt and pepper, to taste
- A squeeze of lemon (optional, but trust me here)
How I Usually Throw It Together (With Detours)
- Heat the oil in a biggish pot over medium heat. Toss in the chicken bits. Brown ’em up—about 5-7 minutes. (If you’re using already-cooked chicken, just warm it through later, skip this step.)
- Add your onions, carrots, and celery. Stir now and then. After a couple minutes, dump in the garlic. Smells good, right?
- Pour in the broth. Scrape those good bits off the bottom—flavor city. Bring everything to a gentle boil, then lower it to a simmer. This is where I usually sneak a taste, just to check if it needs anything.
- Add your pasta. Now, I know recipes always say ‘cook until al dente,’ but, honestly, just keep tasting until it’s the way you like it. Sometimes it looks too thick at this stage—don’t panic. It’ll loosen up once you add the dairy.
- When the pasta’s just about done, pour in the milk and cream. Stir. It might look a bit odd for a minute—almost curdly? Don’t worry. Give it a minute, it comes together.
- Toss in your spinach and cheese. Stir until everything melts and the spinach wilts. Add salt, pepper, and a squeeze of lemon if you remember.
- Taste again! Maybe needs more cheese? Maybe not. Up to you.
Notes I’ve Picked Up (Sometimes the Hard Way)
- If you leave the soup sitting, the pasta will keep soaking up the broth. Sometimes I just add more water or milk when reheating. Or, just eat it thick—nobody minds.
- Tried making this with gluten-free pasta once. Worked okay, but it fell apart a bit. Maybe better brands out there, but I haven’t found my winner yet. If you know one, let me know!
- Don’t skip the lemon at the end. I used to, but actually, it just perks it all up. Who knew?
- Bit of fresh dill is lovely in this, but I never seem to have any on hand.
Tried-and-True Variations (Plus One Dud)
- Shredded rotisserie chicken is a lifesaver on a busy weeknight. (I’ve even used leftover turkey after Thanksgiving. Worked a treat!)
- For a veggie version, I swap chicken for mushrooms and throw in more spinach. Tastes good, but obviously not the same.
- I once tried adding cooked rice instead of pasta. It went a bit gloopy, honestly. Would not repeat.
- My friend adds peas and corn. I’m not a huge fan, but you do you! (If you’re looking for extra veggie ideas, Bon Appétit has a good article.)
Equipment Stuff (But Don’t Stress)
- You really just need a decent pot. I use my old Dutch oven, but any big saucepan will do.
- If you don’t have a garlic press, just bash the cloves with the flat side of a knife. I actually prefer it! Less to wash up.
- Ladle is nice, but I’ve used a mug to scoop soup in a pinch. No shame.
How to Store It (Assuming It Lasts That Long)
Supposedly, this will keep in the fridge for 2-3 days. In my house, it never lasts more than a day, but if you’re more self-disciplined, let it cool and stash in a covered container. It does thicken up as it sits, so just add a splash of broth or milk when reheating. Freezes ‘okay’ but the pasta can get a bit mushy. I’d just eat it fresh if you can.
Serving Ideas (A Family Tradition or Two)
I like to serve it with a chunk of crusty bread for dunking—sourdough if I’m feeling posh, but supermarket baguette works too. My dad, on the other hand, insists on a splash of hot sauce and a cold beer alongside. Different strokes, right?
Pro Tips (Learned the Hard Way, Trust Me)
- I once tried dumping the pasta in right at the start. Big mistake. It got weirdly bloated and the soup was more like stew. Add it when the broth is bubbling, not before.
- Don’t skimp on the salt. The dairy can mute the flavor a bit—it’s easier to add a little more at the end than to live with bland soup. Actually, I find it works better if you season every step, not just at the end.
- Let it rest five minutes before serving. I used to skip this, but it makes a difference—everything just melds together.
People Actually Ask Me These Things (So Here’s What I Say)
- Can I use a slow cooker? Probably, yeah! Brown the chicken and soften the veg first, then dump it all in. Add the pasta at the end so it doesn’t get too soft. Or just cook the pasta separately if you want to be safe.
- What’s the best pasta shape? Honestly, whatever’s in your cupboard. I like small shapes—ditalini, elbows—but, one time, I broke up lasagna sheets because it was all I had. Not elegant but still tasted great!
- Is there a dairy-free version? Yep, I’ve used oat milk and vegan cheese before. It’s not quite the same (let’s be real), but still tasty for what it is.
- Can I make it ahead? Definitely! Actually, I think it tastes better the next day. Just know the pasta will keep absorbing liquid, so have a bit of extra broth handy when reheating.
- Help—my soup turned out bland! Oof, been there. Add more salt, cheese, or a splash of lemon. Sometimes a bit of hot sauce does wonders too. Or just more cheese. Cheese fixes a lot, don’t you think?
So there you have it. Creamy chicken pasta soup, the way I make it (and sometimes mess it up). If you try it, let me know how it turns out—and if you invent a new twist, I’d genuinely love to hear about it. Oh, and if you want more cozy recipes, I’ve picked up some great ideas here over the years. Happy cooking!
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
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2Add minced garlic and dried thyme. Cook for 1 minute until fragrant.
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3Pour in chicken broth and bring to a boil. Add the pasta and cook according to package instructions until al dente.
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4Reduce heat to low. Stir in shredded chicken, milk, and heavy cream. Simmer for 5-7 minutes, stirring occasionally.
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5Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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