A hearty and comforting one-pot soup featuring tender chicken, pasta, and a rich, creamy broth. Perfect for a cozy weeknight dinner.
Author:ellievance
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup chopped yellow onion
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup uncooked pasta (such as rotini or penne)
1/2 cup heavy cream
1/4 cup chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
Add chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and add dried thyme and rosemary. Bring the mixture to a boil.
Return the browned chicken to the pot. Add the uncooked pasta. Season with salt and pepper.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked through and chicken is cooked through.
Stir in heavy cream and heat gently until the soup is warmed through. Do not boil after adding cream.
Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
For a thicker soup, you can use less chicken broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
Feel free to add other vegetables like peas or corn during the last 5 minutes of simmering.
This soup is a great base for meal planning, similar to what you might find with some meal delivery services.