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Creamy chicken pasta soup is the dish I turn to when I want something that feels both hearty and comforting yet is so simple to put together. The mellow cheddar and cream cheese meld into a lusciously smooth broth, tender pieces of chicken fill every spoonful, and the little ditalini pasta adds the perfect bite. Even picky eaters at my table end up scraping their bowls.
I started making this soup when my youngest refused to touch anything too chunky or spicy. It quickly became our family's go to comfort dinner and now I make it year round for potlucks and lazy Sunday evenings because it always gets rave reviews.
Ingredients
- Cooked shredded chicken breast: About one pound. Choose rotisserie chicken for even more flavor and convenience
- Low sodium chicken broth: Or try a good quality boxed vegetable broth. This is your flavor foundation so pick a brand you love
- Olive oil: Adds richness and helps soften the vegetables. Use a fruity oil if you can
- Chopped onion: Go for yellow onion for a sweet depth and make sure your pieces are all the same size
- Diced carrots: Look for plump firm carrots for sweetness and color
- Diced celery: Celery gives a mellow savoriness and keeps the flavor base aromatic
- Minced garlic: Go for fresh as pre chopped loses its punch
- Shredded mild cheddar cheese: Melts into a buttery background. Be sure to shred your own for the silkiest texture
- Cream cheese softened: This creates the creamy mouthfeel in every bite. Leave at room temp before adding
- Heavy cream: For extra richness even a splash makes a difference
- Kosher salt and fresh black pepper: Both are needed for seasoning. Balance to taste at the end
- Uncooked ditalini pasta: Or another small pasta shape. Ditalini evenly disperses throughout the soup and cooks quickly
- Chopped spinach: Adds a pop of green. Try fresh baby spinach for tender leaves and vibrant color
- Parmesan cheese for garnish optional: A final nutty boost and salty finish. Use a hunk of real parmesan if possible
Step-by-Step Instructions
- Sauté the Base Vegetables:
- In a large Dutch oven or heavy pot drizzle in olive oil and add chopped carrots, celery, onion, and minced garlic. Cook over medium heat, stirring frequently for about five minutes until everything is soft and fragrant. This builds a deep sweet base and your kitchen will smell amazing.
- Combine Chicken and Warm Through:
- Add the cooked shredded or chopped chicken to the vegetables in the pot. Stir for about three minutes so it mingles with the aromatics and soaks up flavor. If using rotisserie chicken make sure to include a bit of the skin for added richness.
- Start the Brothy Cream:
- Pour in chicken broth plus the heavy cream. Add softened cream cheese in dollops around the pot. Cover tightly and bring everything to a gentle boil. Once boiling turn the heat down and simmer for fifteen minutes to blend all the flavors and melt the cheese into the soup.
- Cook the Pasta and Add Cheddar:
- Reduce the heat to low. Sprinkle in ditalini pasta and shredded cheddar. Stir gently and let cook uncovered until the pasta is tender and the cheddar is melted throughout. Watch the bottom so nothing sticks and scrape the pot occasionally.
- Wilting in the Spinach:
- When the pasta is perfectly cooked toss in chopped spinach. Stir gently until it just begins to wilt and turns a bright green. Taste and adjust seasoning with salt and fresh black pepper as needed.
- Serve and Garnish:
- Ladle the hot creamy soup into bowls. For an extra treat scatter a tablespoon or two of fresh parmesan over the top. Grab some crusty bread and enjoy every spoonful.
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Every time I make this I cannot skip the cheese I once tried leaving it out for a lighter version and my family literally staged a mini protest No matter how many times I make it the combination of creamy cheese and mild broth brings everyone together almost instantly
Storage Tips
Let the soup cool to room temperature before storing Transfers best in glass containers so flavors do not absorb If you know you will be freezing a portion cook pasta separately and stir it in after reheating so it does not overcook or become mushy The soup keeps for three days in the fridge and up to two months in the freezer
Ingredient Substitutions
No chicken on hand Swap in turkey, diced ham, or even canned beans for a vegetarian route Any short shape pasta works such as elbow macaroni or small shells If you need a lighter option try neufchatel cheese in place of cream cheese and cut the heavy cream with half and half or whole milk
Serving Suggestions
This soup loves a thick slice of garlic bread on the side or a tangle of roasted green beans Sprinkle with extra herbs like chopped parsley or chives Try it with a sharp green salad dressed in lemon
Cultural Context
Creamy chicken soup has old fashioned roots showing up in many American family tables as a bridge between classic chicken noodle soup and modern comfort food The cream cheese twist is a cozy upgrade that turns the everyday ingredient list into something rich and memorable Every culture has its own version of chicken soup and this one is my hands down favorite for chilly days
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I learned to prep extra parmesan for topping since my kids always ask for a second sprinkle and it makes the soup feel extra special on a weekday night
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly. Shred or chop it and add as directed for convenience and extra flavor.
- → What pasta shapes are best to use?
Ditalini is ideal, but any small pasta like elbow or small shells will work well and cook evenly in the broth.
- → Is it possible to make this soup ahead of time?
Absolutely. Prepare in advance and reheat gently. For best texture, add pasta when reheating to avoid sogginess.
- → How can I make this dish lighter?
Substitute light cream cheese and use half-and-half instead of heavy cream. Vegetable broth can further lighten the base.
- → Do I have to use cheddar cheese?
Not necessarily. Try mozzarella or Monterey Jack for a milder taste, or mix different cheeses to your liking.