Creamy Chicken Pasta Soup
A comforting dish combining the heartiness of chicken soup with the satisfaction of pasta, perfect for chilly days.
Ingredients
For the soup
- 2 cups cooked chicken, shredded Use rotisserie chicken for added flavor.
- 1 cup pasta (your choice) Penne, shells, or gluten-free options work well.
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or evaporated milk for a lighter version.
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- Salt and pepper to taste
- Fresh parsley for garnish Adds a pop of color.
Instructions
Preparation
- In a large pot, sauté the onions, garlic, carrots, and celery until soft, about 5-7 minutes.
- Add the chicken broth and bring it to a boil.
- Stir in the pasta and cook until al dente, following package instructions.
- Lower the heat and add in the shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Cook for another 5 minutes, stirring occasionally.
- Serve hot and garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in a freezer-safe container for up to three months. If the soup thickens in the fridge, just add a splash of chicken broth or water when reheating.