Chicken Pot Pie Soup (Print-Friendly)

Tender chicken, veggies, and pasta meld in a creamy, flavorful broth for a satisfying main dish.

# 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 (plus extra for garnish)

→ 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)

# How To Make It:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth to prevent lumps. Add whole milk and heavy cream, then bring mixture to a simmer.
04 - Add ditalini pasta, dried thyme, optional dried sage, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Simmer for an additional 3 to 5 minutes until peas are tender and the soup thickens to a creamy consistency.
06 - Taste and adjust seasoning if needed. Remove from heat, stir in chopped parsley, and serve hot garnished with additional parsley if desired.

# Expert Advice:

01 -
  • All the cozy nostalgia of chicken pot pie without rolling dough or waiting an hour for it to bake.
  • It comes together in under an hour using one pot, which means less cleanup and more time at the table.
  • The creamy broth clings to every bite of pasta, making it deeply satisfying on cold evenings or whenever you need comfort in a bowl.
02 -
  • Do not skip the flour cooking step or your soup will taste pasty and never quite come together.
  • Add the broth gradually and whisk well, lumps are nearly impossible to smooth out once the soup is full.
  • If the soup thickens too much as it sits, stir in a splash of broth or milk to loosen it back up.
03 -
  • Use a Dutch oven if you have one, it holds heat evenly and prevents scorching on the bottom.
  • Taste the soup just before serving, a small pinch of salt or squeeze of lemon juice can wake up all the flavors.
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