Save I threw this together on a Wednesday night when the weather turned cold without warning. My kids had been asking for pot pie all week, but I didn't have the energy for pastry. Instead, I pulled out a bag of ditalini and started building something warm in the biggest pot I owned. Twenty minutes later, they were scraping bowls and asking if this could be the new pot pie.
The first time I made this for my neighbor recovering from surgery, she called it liquid comfort. I'd used rotisserie chicken to save time, and the soup was on her porch still steaming within the hour. She texted me later saying her daughter asked for the recipe before she'd even finished her bowl.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best shortcut here, shredded while it's still warm so it falls apart easily into tender pieces.
- Carrots and celery: Dice them small and uniform so they cook evenly and give every spoonful that classic pot pie bite.
- Frozen peas: Toss them in straight from the freezer at the end so they stay bright green and just tender.
- Yellow onion and garlic: These form the aromatic base that makes the whole pot smell like someone's been cooking all day.
- Ditalini pasta: The small tube shape catches the creamy broth perfectly, but any short pasta works if that's what you have.
- Chicken broth: Low sodium lets you control the salt, especially if you're using store bought rotisserie chicken that's already seasoned.
- Whole milk and heavy cream: This combination gives you richness without feeling too heavy, though you can go all milk if you prefer.
- Butter and flour: They create a quick roux that thickens the soup just enough to coat the back of a spoon.
- Thyme and sage: Dried herbs release their flavor slowly into the broth, but fresh works too if you have it on hand.
- Fresh parsley: Stir it in at the end for a pop of color and a hint of brightness that cuts through the cream.
Instructions
- Start with the aromatics:
- Melt butter in your largest pot over medium heat, then add onion, carrots, and celery. Let them sauté until the onion turns translucent and the kitchen starts to smell like Sunday dinner.
- Build the base:
- Stir in garlic and cook just until fragrant, then sprinkle flour over everything and stir constantly for two minutes. This step cooks out the raw flour taste and sets up your creamy broth.
- Add the liquids:
- Pour in chicken broth slowly while whisking to keep lumps from forming, then add milk and cream. Bring it to a gentle simmer, watching for small bubbles around the edges.
- Cook the pasta:
- Add ditalini, thyme, sage, salt, and pepper, then let it simmer uncovered for about ten minutes, stirring now and then. The pasta should be al dente and the soup noticeably thicker.
- Finish with chicken and peas:
- Stir in cooked chicken and frozen peas, then simmer just until the peas are tender and everything is heated through. Taste and add more salt or pepper if it needs it.
- Serve it hot:
- Remove from heat, stir in chopped parsley, and ladle into bowls. A little extra parsley on top makes it look like you tried harder than you did.
Save One rainy Saturday, my husband ate two bowls of this standing at the stove before he even sat down. He said it reminded him of the pot pies his mom used to make, except he didn't have to wait an hour for the crust to bake. I'd call that a win.
Storing and Reheating
This soup keeps well in the fridge for up to three days in an airtight container. The pasta will soak up some of the broth as it sits, so loosen it with a little extra milk or broth when you warm it back up on the stove. I don't recommend freezing it because the cream can separate and the pasta gets mushy.
Substitutions and Variations
If you want to make this gluten free, swap in your favorite gluten free pasta and use a gluten free flour blend for the roux. You can also use turkey instead of chicken, or skip the meat entirely and add white beans for a vegetarian version. A splash of dry white wine with the broth adds a subtle depth that's worth trying if you have an open bottle.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread or buttermilk biscuits on the side turn it into a full meal that feels special even on a weeknight.
- Pair it with a crisp white wine or sparkling water with lemon.
- Top each bowl with a few extra grinds of black pepper and a drizzle of olive oil.
- Double the recipe and freeze half before adding the pasta for an easy future dinner.
Save This soup has become my answer to cold nights and last minute dinner guests. It's the kind of recipe that makes people feel cared for without you having to work too hard, and honestly, that's the best kind.
Recipe FAQs
- → What type of pasta works best in this dish?
Ditalini pasta is ideal due to its small size, which holds broth and blends well with vegetables and chicken.
- → Can I use pre-cooked chicken?
Yes, shredded or diced cooked chicken speeds up preparation without compromising flavor.
- → How do I thicken the broth naturally?
A mixture of butter and flour is sautéed with vegetables to create a roux that gently thickens the broth.
- → What herbs enhance the flavor profile?
Thyme and sage add earthy, aromatic notes that complement the creamy base and savory chicken.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and a gluten-free flour substitute for thickening to adapt the dish accordingly.
- → Can I add wine to this preparation?
Yes, a splash of dry white wine added with broth enhances depth and complexity of flavor.