Save The first spoonful of this soup hit me on a gray Tuesday when I was too tired to roll out pie dough but craving all the warmth of chicken pot pie. I tossed pasta into the creamy broth instead, and suddenly the kitchen smelled like my grandmother's Sunday dinners. My daughter wandered in, drawn by the scent of thyme and butter, and declared it better than the original. Sometimes the best recipes happen when you're too exhausted to do it the hard way.
I made this for my neighbors after they moved in during a snowstorm, and they still ask for the recipe every winter. The soup arrived at their door still steaming, and I watched through the window as they ladled it into bowls, their kids hovering close. That night, I realized comfort food isnt just about taste, its about showing up with something warm when people need it most.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that makes the soup taste like it simmered all day.
- Carrots, celery, and onion: This classic mirepoix base builds deep, savory flavor, dice them small so they cook evenly and blend into every spoonful.
- Garlic: Fresh garlic minced fine releases sweetness as it softens, do not skip this step or the soup will taste flat.
- Frozen peas: They stay bright green and tender when added at the end, no need to thaw them first.
- Ditalini pasta: These tiny tubes catch the creamy broth perfectly, but you can swap in shells or elbow macaroni if thats what you have.
- Chicken broth: Use low sodium so you control the salt level, the soup will concentrate as it simmers.
- Whole milk and heavy cream: Together they create a luscious, velvety texture without being too heavy.
- Butter and flour: This simple roux thickens the broth and gives it body, stir it constantly to avoid lumps.
- Thyme and sage: These herbs taste like autumn and make the whole pot smell like a hug.
- Fresh parsley: A handful stirred in at the end brightens everything and cuts through the richness.
Instructions
- Soften the vegetables:
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Stir them occasionally for about 5 minutes until they soften and the onion turns translucent, this is where the flavor starts to build.
- Bloom the garlic and make the roux:
- Add the minced garlic and cook for 1 minute until fragrant, then sprinkle the flour over the vegetables and stir constantly for 2 minutes. You want to cook out the raw flour taste without letting it brown.
- Build the creamy base:
- Slowly whisk in the chicken broth to avoid lumps, then pour in the milk and cream. Bring everything to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
- Cook the pasta:
- Add the ditalini, thyme, sage, salt, and pepper to the pot. Let it simmer uncovered for 10 minutes, stirring now and then, until the pasta is al dente and the soup has thickened.
- Finish with chicken and peas:
- Stir in the cooked chicken and frozen peas, then simmer for another 3 to 5 minutes. The soup should be thick, creamy, and clinging to the spoon.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed, then stir in the chopped parsley. Ladle into bowls and top with extra parsley for a pop of color.
Save One evening, I served this to my father in law, who grew up on chicken pot pie every Sunday. He ate two bowls without saying a word, then looked up and asked if I had any more in the pot. That quiet approval meant more than any compliment, and now this soup is on rotation every time he visits.
What to Serve Alongside
This soup is hearty enough to stand alone, but I love pairing it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A warm baguette or garlic bread is perfect for soaking up every last drop of creamy broth. On colder nights, I set out a plate of buttered crackers and let everyone crumble them into their bowls.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days, but know that the pasta will continue to absorb liquid as it sits. When reheating, add a generous splash of broth or milk and warm it gently on the stovetop, stirring often to bring back that creamy consistency. I do not recommend freezing this soup because the pasta and dairy do not thaw well, the texture turns grainy and the noodles fall apart.
Simple Swaps and Variations
If you want to make this gluten free, swap the all purpose flour for a gluten free blend and use your favorite gluten free pasta shape. Turkey works beautifully in place of chicken, especially if you have Thanksgiving leftovers to use up. For a lighter version, replace the heavy cream with additional milk and use half the butter, the soup will be thinner but still delicious.
- Add a splash of dry white wine after the garlic for an elegant depth of flavor.
- Stir in a handful of spinach or kale at the end for extra greens.
- Top each bowl with crispy fried onions or a sprinkle of Parmesan for texture and richness.
Save This soup has become my answer to cold nights, busy weekdays, and moments when I need to feel like someone is taking care of me. I hope it does the same for you.
Cooking Q&A
- → What pasta works best for this dish?
Small-shaped pastas like ditalini hold the broth well and cook evenly, making them ideal for this dish.
- → Can I use rotisserie chicken?
Yes, using rotisserie chicken saves time while maintaining tender, flavorful protein in the dish.
- → How can I make this gluten-free?
Substitute regular flour and pasta with gluten-free alternatives to suit dietary needs without sacrificing texture.
- → Is it possible to add more vegetables?
Absolutely. Feel free to include other diced vegetables like mushrooms or green beans to add variety and nutrition.
- → What is the best way to thicken the broth?
Cooking flour with the sautéed vegetables before adding broth creates a natural, creamy thickening without lumps.