Save to Pinterest I wasnt planning to make soup that night. Id thawed chicken for pot pie, even bought the puff pastry, but my oven broke mid-preheat. Standing there with all those ingredients and zero patience to wait for a repair, I grabbed the biggest pot I had and started chopping. What came out of that improvisation turned into something my family asks for more than the original pie ever was.
The first time I served this to my neighbor, she stood at my stove with her bowl and asked if I had a container she could take home. She didnt even sit down. That moment told me everything I needed to know about this soup.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best shortcut here, just pull the meat and youre halfway done before you start.
- Carrots and celery: Cut them small and uniform so they cook evenly and give that classic pot pie flavor in every spoonful.
- Frozen peas: They hold their shape and sweetness better than fresh in a simmered soup, plus theres no shelling involved.
- Ditalini pasta: These little tubes catch the creamy broth perfectly, but any small shape like shells or elbows works if thats what you have.
- Chicken broth: Low sodium gives you control over the salt, especially if youre using store bought chicken.
- Whole milk and heavy cream: This combination creates a velvety base without feeling too heavy or greasy.
- Butter and flour: The foundation of the roux that thickens everything into that pot pie consistency we love.
- Thyme and sage: Dried herbs bloom beautifully in the broth and give that unmistakable savory warmth.
Instructions
- Build the base:
- Melt butter until it foams, then add your onion, carrots, and celery. Let them soften and start to smell sweet, about five minutes of stirring now and then.
- Bloom the garlic and flour:
- Toss in minced garlic and stir until fragrant, then sprinkle the flour over everything and keep stirring for two minutes. This cooks out the raw taste and sets up your creamy texture.
- Add the liquids:
- Pour in the chicken broth slowly while whisking to keep it smooth, then stir in the milk and cream. Bring it all to a gentle simmer, watching for those first bubbles.
- Cook the pasta:
- Add the ditalini, thyme, sage, salt, and pepper, then let it simmer uncovered for ten minutes. Stir occasionally so nothing sticks to the bottom.
- Finish with chicken and peas:
- Stir in your cooked chicken and frozen peas, then simmer another three to five minutes until everything is heated through and the soup thickens. Taste it now and add more salt or pepper if it needs it.
- Garnish and serve:
- Pull the pot off the heat, stir in fresh parsley, and ladle into bowls. A little extra parsley on top makes it look as good as it tastes.
Save to Pinterest My daughter once told me this soup tastes like a hug, and I havent been able to think of it any other way since. Its the kind of food that fills the kitchen with steam and makes people linger at the table long after their bowls are empty.
Shortcuts and Swaps
Rotisserie chicken is the move if youre short on time, and honestly, it adds a little extra flavor from the seasoning. If you want to skip dairy, use a can of full fat coconut milk in place of the cream and milk, it wont taste like coconut but it will stay rich. For a gluten free version, swap in your favorite gluten free pasta and use a gluten free flour blend or cornstarch for thickening.
Storing and Reheating
This soup keeps in the fridge for up to three days in an airtight container, though the pasta will soak up some broth as it sits. When you reheat it, add a quarter cup of broth or milk and warm it gently on the stove, stirring often. I dont recommend freezing this one because the dairy and pasta dont bounce back well after thawing.
Make It Your Own
A splash of dry white wine added with the broth brings a subtle brightness that cuts through the cream. If you like a little heat, stir in a pinch of red pepper flakes with the herbs. You can also toss in a handful of spinach or kale at the end for color and a bit of green.
- Serve it with crusty bread or buttery crackers for dipping.
- Top each bowl with a sprinkle of grated Parmesan or a few turns of black pepper.
- Pair it with a simple side salad dressed in lemon vinaigrette to balance the richness.
Save to Pinterest This is the soup I make when I want my kitchen to feel like the best place in the house. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken works well and saves prep time while adding a rich roasted flavor.
- → What pasta works best for this dish?
Ditalini pasta is ideal for its small size, but any small pasta shape like elbows will work well.
- → How can I make this dish gluten-free?
Substitute all-purpose flour with a gluten-free blend and use gluten-free pasta to accommodate gluten sensitivities.
- → Can I add wine to enhance the flavor?
Adding a splash of dry white wine with the broth adds depth and complexity to the broth’s flavor.
- → How do I ensure the pasta doesn't become mushy?
Simmer pasta uncovered for about 10 minutes, stirring occasionally, then add chicken and peas to avoid overcooking.
- → What herbs complement this dish?
Thyme and sage add earthy notes, balanced with fresh parsley for a bright finish.