Creamy Chicken Pasta Soup Recipe

This rich velvety Creamy Chicken Pasta Soup is made with shredded rotisserie chicken, heavy cream, and tender pasta and ready in 40 minutes. The broth thickens perfectly around the noodles while the vegetables simmer into soft bites. I always make a double batch because the leftovers vanish immediately.

Why This Classic Works

I used to struggle with pasta soups turning into mushy stews by the next day. Cooking the pasta directly in the broth seems easier, but it absorbs too much liquid as it sits.

I started cooking the pasta separately and adding it directly to individual bowls before ladling the hot soup over top. This simple change keeps the noodles perfectly firm and the broth beautifully creamy every single time.

Creamy Chicken Pasta Soup Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 3 cups cooked shredded chicken
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 8 ounces dry rotini pasta
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Creamy Chicken Pasta Soup

1. Saute The Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 6 minutes until softened.
2. Add The Aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
3. Simmer The Broth: Pour in the chicken broth, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
4. Cook The Pasta: While the soup simmers, boil the rotini in a separate pot of salted water according to package directions. Drain and set aside.
5. Finish The Soup: Stir the shredded chicken and heavy cream into the simmering broth. Heat gently for 5 minutes without letting it boil.
6. Combine And Serve: Divide the cooked pasta into serving bowls and ladle the hot creamy soup over the top.

Recipe Tips

• Cook pasta separately: This stops the noodles from drinking all the broth and turning your soup into a thick paste overnight.
• Warm the cream: Let your heavy cream sit at room temperature for 15 minutes before adding it to prevent curdling in the hot broth.
• Use rotisserie chicken: Pre-cooked chicken saves prep time and adds a deeper roasted flavor to the final dish.
• Cut vegetables evenly: Dicing your carrots and celery to the same size ensures they cook at the exact same rate.

What To Serve With Chicken And Pasta Soup

A crusty baguette or thick slices of sourdough bread are essential for dipping into the rich broth. A crisp green salad with a sharp vinaigrette helps cut through the heavy cream.

How To Store

Keep the soup base and cooked pasta in separate airtight containers in the fridge for up to 4 days. If you mix them, the pasta will absorb the liquid. Freeze the soup base without the cream or pasta for up to 3 months, adding dairy and fresh noodles when reheating.

FAQs

• Can I use milk instead of heavy cream? Yes, whole milk or half-and-half works well. The soup will just be slightly less rich and thick.
• What kind of pasta works best? Short shapes like rotini, penne, or macaroni hold up best to the heavy broth. Avoid long noodles like spaghetti.
• Can I use raw chicken? You can add raw chicken breasts to the simmering broth for 15 minutes. Remove them, shred with forks, and return to the pot.
• Why did my soup separate? Boiling the soup after adding the heavy cream can cause the dairy to split. Always keep it at a gentle simmer.

Nutrition

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 32 g
• Protein: 24 g

Try More Recipes:

• Chicken Caesar Pasta Salad Recipe
• Chicken Pesto Pasta Salad Recipe
• Pesto Chicken Pasta Recipe

Creamy Chicken Pasta Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Rich, velvety Creamy Chicken Pasta Soup features tender rotini, shredded rotisserie chicken, and fresh vegetables. It is ready in just 40 minutes for an easy weeknight dinner that the whole family will appreciate. You will want to make this comforting bowl repeatedly.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and sliced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 3 cups cooked shredded chicken

• 1 teaspoon dried thyme

• 1 cup heavy cream

• 8 ounces dry rotini pasta

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Saute The Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 6 minutes until softened.
• 2. Add The Aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
• 3. Simmer The Broth: Pour in the chicken broth, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
• 4. Cook The Pasta: While the soup simmers, boil the rotini in a separate pot of salted water according to package directions. Drain and set aside.
• 5. Finish The Soup: Stir the shredded chicken and heavy cream into the simmering broth. Heat gently for 5 minutes without letting it boil.
• 6. Combine And Serve: Divide the cooked pasta into serving bowls and ladle the hot creamy soup over the top.