Save There's something about a bowl of chicken pot pie soup that takes you straight back to comfort. One Sunday afternoon, my sister called in the middle of a rainstorm saying she'd had a craving for pot pie but didn't want to fuss with pastry dough. That phone call turned into me experimenting in my kitchen that evening, and what emerged was this soup—all the warmth and richness of the classic, but ready in under an hour. The pasta swirls through the creamy broth like little edible clouds, and somehow it feels even more indulgent than the original.
I made this for my neighbor when she was recovering from surgery, and watching her face light up when she tasted it reminded me why simple food can be the most powerful gift. She ate the entire bowl and asked for the recipe before I'd even cleared the table. Now whenever I make a pot of this, I think of her sitting on that porch, spoon in hand, finally smiling.
Ingredients
- Cooked chicken breast: Two cups shredded or diced—rotisserie chicken from the grocery store works beautifully if you're short on time, and honestly, it adds more flavor than you'd expect.
- Carrots and celery: One cup each, diced small so they soften evenly and don't feel like obstacles in your spoon.
- Frozen peas: One cup keeps their bright color and pop of sweetness without falling apart in the heat.
- Yellow onion and garlic: These two form the flavor foundation—don't skip mincing the garlic fine or you'll bite into unexpected chunks.
- Fresh parsley: Two tablespoons chopped, plus extra for garnish, adds a fresh note that cuts through the richness beautifully.
- Ditalini pasta: One cup uncooked gives you those tiny tubes that catch the broth in every bite, but small pasta shapes work too.
- Chicken broth: Four cups low-sodium lets you control the salt level and keeps the flavor clean.
- Whole milk and heavy cream: One cup and half cup respectively create that velvety texture that makes this feel like a special meal.
- Unsalted butter: Two tablespoons is your base for the vegetables and helps carry flavor throughout.
- All-purpose flour: Two tablespoons acts as the thickener—the key to getting the broth creamy without cream soup mix.
- Salt, pepper, thyme, and sage: These seasonings anchor the chicken pot pie flavor profile, though sage is optional if you prefer a lighter touch.
Instructions
- Build your flavor base:
- Melt butter in a large pot over medium heat, then add diced onion, carrots, and celery. Let them soften for about five minutes, stirring now and then, until the onion turns translucent and the kitchen starts to smell like a kitchen should.
- Create the roux:
- Stir in the minced garlic and cook for one minute until fragrant, then sprinkle the flour over everything and cook for two minutes, stirring constantly. This step eliminates the raw flour taste and creates a thickening base.
- Transform it into soup:
- Slowly whisk in the chicken broth to prevent lumps from forming, then add the milk and cream, stirring gently until everything is combined. Bring the whole thing to a simmer and let it bubble softly.
- Cook the pasta:
- Add the uncooked ditalini, thyme, sage if you're using it, salt, and pepper. Simmer uncovered for about ten minutes, stirring occasionally, until the pasta is tender but still has a slight firmness to the bite.
- Finish with chicken and peas:
- Stir in the cooked chicken and frozen peas, then simmer for three to five more minutes until the peas are tender and the whole soup has thickened into something creamy and luxurious. Taste it and adjust the seasoning—this is your moment to make it perfect.
- Plate and serve:
- Remove from heat, stir in the fresh chopped parsley, and ladle into bowls while everything is hot. Top with extra parsley if you like the fresh herb contrast.
Save I learned the power of this soup on a Tuesday evening when my daughter came home from school upset about something small, and I had this simmering on the stove. By the time she finished her bowl, she was talking and laughing again. Food doesn't fix everything, but when it's made with attention and care, it creates a moment where people let their guard down.
The Art of the Creamy Broth
The magic happens in how you combine the flour with the fat and then gradually introduce the liquid. Think of it as building layers of flavor rather than just mixing ingredients. When you cook that flour in the butter for those two minutes, you're not just eliminating a raw taste—you're creating a paste that will distribute evenly and thicken the soup in a way that feels silky rather than starchy. I once skipped this step to save time and ended up with soup that tasted more like wallpaper paste. Never again.
Variations and Personal Touches
This soup is honest enough to accept additions without losing its identity. A splash of dry white wine stirred in with the broth adds sophistication without overpowering the comfort factor. Some people swear by a pinch of nutmeg in the cream, and they're not wrong. You can also switch the pasta shape entirely—shells, small bows, or even tiny stars work beautifully. The vegetables are flexible too; if you have diced zucchini or green beans on hand, they'll fit right in.
Serving and Pairing Ideas
This soup stands confidently on its own, but it deserves accompaniment. A crisp green salad cuts through the richness perfectly, while crusty bread is there to soak up every last spoonful. I've served it at casual weeknight dinners and at impromptu gatherings, and it works for both. On cold days, I pair it with a simple roasted vegetable side; on lighter occasions, just the salad. The soup itself is substantial enough that you won't need much else, but giving people options makes them feel welcomed.
- A squeeze of fresh lemon juice stirred in at the end brightens the entire bowl.
- Leftover soup keeps in the refrigerator for three days and reheats gently on the stovetop with a splash of broth.
- This recipe doubles easily if you're feeding a crowd, though the cooking time stays roughly the same.
Save This soup is proof that sometimes the best meals come from happy accidents and willingness to experiment. Make it tonight.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, using rotisserie chicken is a great shortcut and adds extra flavor. Just shred or dice it before adding.
- → How do I make this dish gluten-free?
Substitute the ditalini pasta with gluten-free pasta and use a gluten-free flour alternative for thickening.
- → What is the best way to thicken the broth?
The flour sprinkled on sautéed vegetables helps create a smooth, thickened base when combined with the broth and dairy.
- → Can I prepare this soup ahead of time?
Yes, it reheats well and flavors meld beautifully. Add fresh parsley garnish when serving to maintain freshness.
- → What herbs complement this dish?
Traditional herbs like thyme and sage enhance the savory notes, balancing the creamy broth and chicken perfectly.