Creamy Chicken Pasta Soup

Total Time

Prep: 10 minutes

Cook: 25–30 minutes

Total: 35–40 minutes

Ingredients

Soup Base

2 tbsp butter

1 tbsp olive oil

1 medium onion, diced

2 carrots, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 lb (450g) chicken breast or thighs, diced

6 cups chicken broth

1 cup heavy cream (or half-and-half)

1 ½ cups short pasta (ditalini, macaroni, small shells, or rotini)

1 tsp dried thyme

1 tsp dried basil

½ tsp paprika

Salt and black pepper to taste

Thickener (optional)

1 tbsp flour (optional for thicker soup)

Finish

½ cup grated Parmesan

Fresh parsley, chopped

Instructions

1. Sauté the aromatics

Heat butter and olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.

2. Add garlic and chicken

Add minced garlic and cook for 30 seconds.
Add diced chicken, season with salt, pepper, thyme, basil, and paprika. Cook 4–5 minutes until the chicken is no longer pink.

3. Optional thickener

Sprinkle 1 tbsp flour over the chicken and vegetables. Stir for 1 minute to coat (optional, for extra creaminess).

4. Add broth and pasta

Pour in chicken broth and bring to a boil.
Add pasta and cook according to package directions (about 8–12 minutes), stirring occasionally.

5. Make it creamy

Reduce heat to low. Stir in the heavy cream and Parmesan. Simmer 3–5 minutes until the soup thickens and becomes silky.

6. Finish and serve

Taste and adjust seasoning.
Garnish with chopped parsley and extra Parmesan if desired.

Serve hot!Total Time