This Chicken Pasta Soup is a one-pot wonder that comes together in just 30 minutes and is absolutely packed with flavor! Tender ditalini pasta, juicy shredded chicken, and hearty veggies simmer in a rich, creamy, herb-infused broth, making this the ultimate cozy and comforting meal.
Using rotisserie chicken makes this soup incredibly easy to whip up on a busy night, while the flavorful aromatics give it that slow-cooked, all-day taste. Say goodbye to bland homemade chicken soup—this creamy version is a game-changer!
Perfect for when you’re feeling under the weather or just craving something warm and satisfying, this soup is bound to become a family favorite. You’ll want to make it again and again!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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2 tablespoons butter
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1 cup diced yellow onion
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1 cup sliced carrots
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1 cup sliced celery
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6 cloves garlic, minced
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2 teaspoons Italian seasoning
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1/2 teaspoon ground sage
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1/4 cup all-purpose flour
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8 cups chicken stock (or chicken broth)
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2 cups uncooked ditalini pasta
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2 cups shredded rotisserie chicken
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1 1/2 cups heavy cream
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1 teaspoon balsamic vinegar
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Kosher salt
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fresh cracked pepper
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sliced chives for garnish
Instructions
- Heat 2 tablespoons butter over medium heat in a large pot.
- Add 1 cup diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes.
- Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon ground sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
- Add 1/4 cup flour and cook for 1 minute, stirring frequently.
- Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
- Add what is remaining of the 8 cups chicken stock, 2 cups uncooked ditalini pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
- Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
- Stir in 1 1/2 cups heavy cream and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper. Garnish with sliced chives and enjoy!
Notes
- Salt moderately throughout the cooking process. The ingredients in this recipe are simple, so be sure to add salt each time you add a new ingredient.
- Don’t overcook the pasta. Keep an eye on the soup as it simmers and carefully test a noodle every few minutes until the pasta is just al dente.
- Don’t skip the vinegar. A splash of vinegar is the easiest way to make a creamy super more flavorful. Balsamic vinegar is a great way to amp up the other flavors in your soup and give it some depth. Just remember that a little goes a long way. Start with a teaspoon and add more as needed.
- This soup will thicken as it cools. Add more cream or broth as needed to reach your desired consistency.
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