Chicken Pot Pie Soup (Printable)

Tender chicken, vegetables, and pasta simmered in a rich, creamy broth for a comforting dish.

# What You 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)

# Directions:

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

# Expert Advice:

01 -
  • It tastes like chicken pot pie without the effort of managing pie dough.
  • The pasta soaks up that creamy broth in a way that makes each spoonful feel luxurious.
  • You can have dinner on the table in under an hour, which is genuinely rare for something this satisfying.
02 -
  • The flour-and-butter mixture is critical; if you skip the cooking step, you'll taste raw flour no matter how much broth you add.
  • Don't add all the broth at once or you'll end up fighting lumps—whisking as you pour is the move.
  • Frozen peas are genuinely superior here because they don't fall apart from the heat like fresh peas do.
03 -
  • Rotisserie chicken saves 20 minutes of cooking time and honestly tastes better than chicken you boil yourself.
  • Whisking the broth in slowly is the difference between silky soup and one with little flour clouds floating through it.
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