Chicken Pot Pie Pasta Soup (Printable format)

Tender chicken and vegetables with ditalini pasta in a creamy, savory broth for a wholesome main dish.

# List of ingredients:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup diced celery
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped

→ Pasta

08 - 1 cup uncooked ditalini pasta

→ Broth and Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - ½ cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener and Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon ground black pepper
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried sage (optional)

# How to make it:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring, for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth, then stir in whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add uncooked ditalini pasta, dried thyme, dried sage if using, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Continue to simmer for 3 to 5 minutes until peas are tender and soup thickens.
06 - Adjust seasoning as needed. Remove from heat, stir in chopped parsley, and serve hot garnished with additional fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like a hug in a bowl but comes together in less time than it takes to watch a cooking show.
  • The creamy broth and tender pasta feel indulgent without requiring you to plan ahead or fuss with complicated techniques.
  • Every spoonful has bits of chicken, vegetables, and pasta so you never hit an empty pocket of broth.
02 -
  • Don't rush the simmering step or the broth won't thicken properly and you'll end up with soup that's too loose.
  • Add the frozen peas at the very end so they stay bright green and tender instead of turning dull and mealy.
  • Taste before serving and don't be shy about adjusting the seasoning; the difference between bland and perfect is just salt and pepper.
03 -
  • Toast the dried herbs in the butter for thirty seconds before adding vegetables to release their essential oils and make the soup taste more alive.
  • If your soup breaks and the cream curdles, don't panic—whisk in a splash of cold milk and it usually comes back together.
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