Chicken Pot Pie Pasta Soup (Printable)

A rich, creamy blend of chicken, vegetables, and ditalini pasta in a velvety broth.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped

→ Pasta

08 - 1 cup ditalini pasta, uncooked

→ Broth & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage, optional

# Directions:

01 - Melt unsalted butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring continuously for 2 minutes to remove the raw flour flavor.
03 - Gradually whisk in chicken broth to prevent lumps, then add whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add uncooked ditalini pasta, dried thyme, optional dried sage, salt, and ground black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta reaches al dente texture.
05 - Stir in shredded cooked chicken and frozen peas. Continue simmering for 3 to 5 minutes until peas are tender and broth thickens to a creamy consistency.
06 - Taste and adjust seasoning if necessary. Remove from heat, mix in chopped fresh parsley, and serve hot garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It delivers all the cozy flavors of chicken pot pie without rolling dough or heating the oven.
  • The soup comes together in under an hour using ingredients you probably already have.
  • Leftovers taste even better the next day once the pasta soaks up more of that creamy broth.
02 -
  • Don't skip the step of cooking the flour with the vegetables, or your soup will taste pasty and raw.
  • Add the broth gradually while whisking or you'll end up with clumps of flour floating in your pot.
  • If the soup gets too thick after sitting, thin it with a splash of broth or milk when you reheat it.
03 -
  • Use rotisserie chicken and pre diced vegetables from the store to get this on the table in thirty minutes flat.
  • Stir the soup gently once the pasta goes in so it doesn't break apart or stick to the bottom of the pot.
  • Taste the broth before adding the chicken and peas so you can adjust the seasoning while it's still easy to fix.
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