Creamy Chicken Pasta Soup is everything I want in a comforting bowl—rich, satisfying, and full of hearty ingredients. With tender chunks of chicken, perfectly cooked pasta, and a velvety broth loaded with flavor, this soup is the ultimate cozy meal for any time of year.
Why I Love This Recipe
I love this soup because it gives me the best of both worlds: the comfort of a creamy chicken soup and the heartiness of a pasta dish. It’s quick to put together, incredibly satisfying, and always a hit with family and friends. Whether I’m under the weather or just in the mood for something warm and filling, this recipe hits the spot every time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie chicken works great)
- Olive oil
- Onion, chopped
- Carrots, diced
- Celery, diced
- Garlic, minced
- Chicken broth
- Heavy cream
- Cream cheese
- Shredded cheddar cheese
- Small pasta (like ditalini, elbow, or orzo)
- Baby spinach or kale
- Salt and black pepper
- Optional: grated Parmesan cheese for topping
Directions
- Sauté the vegetables:
I heat olive oil in a large pot over medium heat, then add onion, carrots, celery, and garlic. I sauté until softened, about 5–7 minutes. - Add chicken and broth:
I stir in the cooked chicken and pour in the chicken broth. I bring everything to a simmer and let it cook for about 5 minutes. - Mix in the creaminess:
I add heavy cream and softened cream cheese, stirring until the cream cheese is melted and the broth becomes smooth and creamy. - Cook the pasta:
I stir in the uncooked pasta and simmer the soup until the pasta is tender. I make sure to stir occasionally so the pasta doesn’t stick to the bottom. - Add spinach and cheese:
I toss in the spinach and let it wilt, then stir in the shredded cheddar cheese. I season with salt and pepper to taste. - Serve:
I ladle the soup into bowls and top with grated Parmesan if I want an extra cheesy kick. It’s best served hot with a slice of crusty bread or warm biscuits.
Servings and Timing
This recipe makes about 6 to 8 servings. Total time is around 30 minutes—15 minutes for prep and 15 minutes to cook.
Variations
- Spicy version: I add red pepper flakes or a splash of hot sauce for a kick.
- Different pasta: I use any small pasta I have on hand, like shells or rotini.
- Low-carb option: I substitute the pasta with cauliflower florets for a lighter twist.
- Herb flavor: I stir in fresh thyme or parsley for added aroma and freshness.
- Thicker soup: I add more cheese or simmer a bit longer to reduce and thicken the broth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave. I sometimes add a splash of broth or water when reheating, since the pasta tends to soak up liquid as it sits. I don’t usually freeze this soup because of the cream and pasta, which can change texture after thawing.
FAQs
Can I use raw chicken?
Yes, I can use raw chicken breast or thighs. I cut them into small pieces and sauté them with the vegetables until cooked through before adding the broth.
Will the pasta get mushy?
If I’m making this soup ahead, I cook the pasta separately and add it just before serving to keep it from getting too soft.
What can I use instead of cream cheese?
I use a little extra heavy cream or substitute with mascarpone or even Greek yogurt for a lighter option.
Can I make this dairy-free?
Yes, I use dairy-free cream and cheese substitutes and skip the Parmesan topping.
How can I make it gluten-free?
I simply use gluten-free pasta and check that my broth is certified gluten-free.
Conclusion
Creamy Chicken Pasta Soup is the kind of meal I turn to when I want something warm, filling, and full of flavor. It’s easy to make, customizable to what I have in the fridge, and always hits the mark. Whether I’m serving it up on a rainy night or packing leftovers for lunch, it’s a comforting classic I keep coming back to.
Creamy Chicken Pasta Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Chicken Pasta Soup is the perfect cozy meal, combining tender shredded chicken, hearty vegetables, and pasta in a rich, creamy broth. This comforting, one-pot recipe is easy to make and ready in just 30 minutes—ideal for weeknights, meal prep, or when you’re feeling under the weather.
Ingredients
- Cooked shredded chicken (rotisserie works well)
- Olive oil
- Onion, chopped
- Carrots, diced
- Celery, diced
- Garlic, minced
- Chicken broth
- Heavy cream
- Cream cheese, softened
- Shredded cheddar cheese
- Small pasta (ditalini, elbow, or orzo)
- Baby spinach or kale
- Salt and black pepper
- Optional: Grated Parmesan cheese for topping
Instructions
- Sauté Veggies: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
- Add Chicken & Broth: Stir in shredded chicken and chicken broth. Simmer for 5 minutes.
- Make It Creamy: Add heavy cream and cream cheese. Stir until cream cheese is melted and broth is creamy.
- Cook Pasta: Add uncooked pasta. Simmer until tender, stirring occasionally.
- Finish with Greens & Cheese: Stir in spinach and let wilt. Add cheddar cheese and season with salt and pepper.
- Serve: Ladle into bowls and top with Parmesan if desired. Serve hot with bread or biscuits.
Notes
Use cauliflower instead of pasta for a low-carb version.
Add red pepper flakes or hot sauce for a spicy kick.
For thicker soup, simmer longer or add extra cheese.
Swap cream cheese for mascarpone, Greek yogurt, or omit for a lighter version.
Cook pasta separately if making ahead to avoid mushiness.
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