Save The kitchen was still cold from the morning air when I started chopping celery for this soup, steam rising from my coffee mug beside the cutting board. I wanted something that tasted like chicken pot pie but without the fuss of rolling dough or waiting for a crust to brown. What came together that afternoon was better than I expected—creamy, filling, and ready in less time than it takes to watch a movie. My sister called it genius when she tasted it that weekend. I just called it dinner.
I made this the first time on a Tuesday when I had leftover roasted chicken and no plan for dinner. My kids came in from the yard, drawn by the smell of butter and thyme, and hovered near the stove asking when it would be ready. We ate it with crackers crumbled on top, and my youngest asked if we could have it again the next week. It became one of those recipes I turn to when I want something warm and reliable without thinking too hard.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves you from cooking and shredding your own, though leftover roasted or poached chicken is just as good.
- Carrots: Dice them small so they soften quickly and blend into the creamy broth without feeling chunky or undercooked.
- Celery: This adds a subtle vegetal backbone that balances the richness of the cream and butter.
- Frozen peas: They go in at the end and stay bright green, adding a pop of color and a little sweetness.
- Yellow onion: A small one is enough to build flavor without overpowering the delicate chicken and herbs.
- Garlic: Two cloves, minced fine, bring warmth and depth once they hit the butter.
- Fresh parsley: Stirred in at the end, it brightens the whole pot and makes the soup taste fresher than it has any right to be.
- Ditalini pasta: These tiny tubes soak up the broth and give every spoonful a satisfying bite, though any small pasta works in a pinch.
- Chicken broth: Low sodium is key because you will be adding salt later, and you do not want it to taste like a salt lick.
- Whole milk and heavy cream: Together they create a silky base that feels indulgent without being too heavy.
- Unsalted butter: This is where the flavor starts, melting into the vegetables and creating a rich foundation.
- All purpose flour: Whisked in early, it thickens the broth just enough to coat the back of a spoon.
- Salt, black pepper, thyme, and sage: These seasonings mimic the filling of a classic pot pie, earthy and comforting without being too herby.
Instructions
- Start with the vegetables:
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Let them cook for about five minutes, stirring occasionally, until they start to soften and the onion turns translucent.
- Build the base:
- Stir in the garlic and cook for one minute until fragrant, then sprinkle the flour over everything and stir constantly for two minutes. This cooks out the raw flour taste and sets you up for a smooth, thick broth.
- Add the liquid:
- Gradually whisk in the chicken broth to avoid lumps, then pour in the milk and cream. Bring the mixture to a gentle simmer, stirring now and then so nothing sticks to the bottom.
- Cook the pasta:
- Add the ditalini, thyme, sage, salt, and pepper, then let it simmer uncovered for ten minutes, stirring occasionally. The pasta should be tender but still have a little bite, and the broth will thicken as it cooks.
- Finish with chicken and peas:
- Stir in the cooked chicken and frozen peas, then simmer for another three to five minutes until the peas are tender and the soup is creamy and thick. Taste and adjust the seasoning, then remove from heat and stir in the chopped parsley before serving.
Pin it One evening I brought this to a neighbor who had just had a baby, and she texted me later that night saying her husband ate three bowls. She asked for the recipe, and I realized I had never written it down, just made it from memory every time. It is that kind of soup—the kind you make without thinking, and it still turns out exactly right.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette cuts through the richness of the soup and adds a fresh contrast. Crusty bread or warm biscuits are perfect for dipping into the creamy broth, and honestly, I have served this with nothing more than crackers and called it a complete meal. If you want something a little more substantial, roasted Brussels sprouts or a simple slaw work beautifully on the side.
How to Store and Reheat
Let the soup cool completely before transferring it to an airtight container, then store it in the fridge for up to four days. The pasta will soak up some of the broth as it sits, so when you reheat it on the stove, add a splash of chicken broth or milk to loosen it back up. I do not recommend freezing this soup because the cream and pasta do not hold up well, and the texture gets grainy and mushy when thawed.
Ways to Make It Your Own
If you want to sneak in more vegetables, diced mushrooms or chopped spinach stir in beautifully at the end. A splash of dry white wine added with the broth gives the soup a subtle brightness that feels a little fancy. For a gluten free version, swap the flour for a gluten free blend and use your favorite gluten free pasta, and the soup will taste just as comforting.
- Try adding a pinch of red pepper flakes if you like a little heat in your bowl.
- Swap the ditalini for egg noodles if you want it to feel even more like classic pot pie.
- Stir in a handful of grated Parmesan at the end for extra richness and a salty kick.
Pin it This soup has become one of those recipes I make without measuring anymore, adjusting by feel and taste until it is just right. I hope it becomes that easy and comforting for you too.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken works well and speeds up preparation without sacrificing flavor.
- → What pasta is best for this dish?
Ditalini pasta is used for its small size and ability to absorb the creamy broth well, but other small shapes can work.
- → How can I make this dish gluten-free?
Substitute regular flour with gluten-free flour and use gluten-free ditalini or small pasta alternatives.
- → Can I add wine to the broth?
Yes, a splash of dry white wine added with the broth adds depth and enhances the overall flavor.
- → How do I know when the pasta is perfectly cooked?
Simmer the pasta uncovered for about 10 minutes, stirring occasionally, until it's al dente—tender but still firm to the bite.
- → What is a good side pairing for this dish?
A crisp green salad or crusty bread complements the creamy texture and rounds out the meal nicely.