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Creamy Chicken Pasta Soup

Close-up of a steaming pot of creamy chicken pasta soup with rotini pasta, chicken pieces, and carrots.
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A comforting and hearty soup with tender chicken, pasta, and a rich, creamy broth. This one-pot meal is perfect for a cozy dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 1 cup uncooked pasta (such as rotini or penne)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Return the browned chicken to the pot. Add the uncooked pasta, thyme, and rosemary.
  6. Reduce heat and simmer for 10-12 minutes, or until pasta is cooked through and chicken is cooked through.
  7. Stir in heavy cream and heat through, but do not boil.
  8. Season with salt and black pepper to taste.
  9. Ladle soup into bowls and garnish with fresh parsley.

Notes

  • For a thicker soup, you can add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking.
  • Feel free to add other vegetables like peas or corn.
  • This soup is a great way to use leftover cooked chicken.

Nutrition

Find it online: https://gourmetgaze.com/creamy-chicken-pasta-soup/