Description
A rich and comforting creamy chicken pasta soup featuring tender chicken breasts simmered in a savory broth with aromatic herbs, combined with tender pasta, sweet peas, and finished with Parmesan cheese and fresh parsley for a hearty meal perfect for any day.
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Dairy and Cheese
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Pasta
- 8 ounces pasta (such as rotini or penne)
Instructions
- Heat the pot: Heat a large pot or Dutch oven over medium heat to prepare for sautéing the aromatics and chicken.
- Warm olive oil: Add the olive oil to the pot and allow it to warm up to coat the bottom, enhancing flavor and preventing sticking.
- Sauté onions: Add the diced onion to the hot oil and cook for about 4 minutes, stirring occasionally, until they soften and become translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute more, stirring constantly to avoid burning and to release its fragrance.
- Season the aromatics: Sprinkle dried thyme, dried basil, salt, and black pepper over the onions and garlic, stirring for 30 seconds to blend flavors and awaken the herbs’ aromas.
- Cook chicken breasts: Place the chicken breasts directly in the pot with the aromatics and cook for 5-6 minutes on each side until lightly browned, developing a delicious crust.
- Add chicken broth: Pour the chicken broth into the pot and bring it to a simmer to start cooking the chicken through.
- Simmer chicken: Let the chicken cook in the simmering broth for 15-20 minutes until fully cooked with an internal temperature of 165°F.
- Remove and shred chicken: Take the chicken out of the pot and set aside to cool slightly, then shred it with two forks into bite-sized pieces.
- Return chicken to pot: Add the shredded chicken back into the broth, stirring to incorporate evenly.
- Add dairy: Stir in the heavy cream and whole milk to create a creamy base for the soup.
- Simmer soup: Bring the soup mixture to a gentle simmer and cook for 5 minutes to meld the flavors and heat through.
- Cook pasta separately: In a separate pot, bring salted water to a boil, then cook the pasta according to package instructions (8-10 minutes) until al dente and drain well.
- Add peas to soup: Stir the frozen peas into the soup and cook for 2-3 minutes until heated through.
- Combine pasta and cheese: Add the drained pasta and grated Parmesan cheese to the pot, stirring until the cheese melts and the soup turns creamy and cohesive.
- Adjust seasoning: Taste and add more salt or pepper as needed to suit your preference.
- Garnish and serve: Ladle the creamy chicken pasta soup into bowls and sprinkle with fresh chopped parsley for a fresh finish before serving.
Notes
- Be careful not to burn the garlic when sautéing; stir constantly and watch the heat.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- You can substitute heavy cream with half-and-half for a lighter version.
- Fresh herbs can be used in place of dried for a brighter flavor, adjusting quantities accordingly.
- Cook pasta separately to avoid overcooking or sogginess in the soup.
