Description
A comforting and easy-to-make creamy chicken pasta soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked pasta (such as rotini or penne)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add thyme, rosemary, salt, and pepper. Return chicken to the pot.
- Stir in pasta and cook according to package directions, or until al dente.
- Reduce heat to low and stir in heavy cream. Heat through, but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in step 5.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: creamy chicken pasta soup, chicken soup, pasta soup, easy soup recipe, comfort food, weeknight dinner