Creamy Pasta Chicken Soup Recipe

A steaming bowl of creamy pasta chicken soup delivers cozy comfort with every spoonful. Tender chicken, delicate pasta, and a rich, velvety broth create a satisfying meal that feels both indulgent and nourishing on chilly evenings or busy weeknights.

Fresh vegetables—carrots, celery, and spinach—add vibrant color and subtle sweetness, while a blend of cream, cream cheese, and cheddar lends irresistible richness. Each ingredient melds beautifully, transforming simple pantry staples into a hearty, soul-warming dish.

Perfect for family dinners or effortless entertaining, this soup invites endless customization. Pair it with crusty bread, a crisp green salad, or a sprinkle of Parmesan to elevate its flavor and make every serving feel like a comforting hug.

Creamy Pasta Chicken Soup Ingredients

Tender Chicken
Shredded chicken infuses the broth with hearty flavor and satisfying protein, creating a comforting base for every spoonful.

Small Pasta
Ditalini or other petite pasta shapes soak up the creamy broth, adding a delightful bite and subtle richness.

Fresh Spinach
Bright spinach folds in at the end, bringing vibrant color, gentle earthiness, and a boost of nutrients.

Aromatic Vegetables
Onions, carrots, and celery form the classic flavor trio, lending natural sweetness and depth to the soup’s savory profile.

Creamy Cheeses
Cream cheese and mild cheddar melt into the broth, delivering silky texture and a luscious, cheesy finish that defines this comforting dish.

Recipe Tips

1. Build Flavor with a Sautéed Base
Start by slowly sautéing onions, carrots, celery, and garlic in olive oil until fragrant and golden. This step layers sweetness and depth into the soup, ensuring every bite carries a rich, homemade taste that no shortcut can match.

2. Control the Creaminess
Adjust the texture by playing with cream cheese and heavy cream. For a lighter consistency, reduce the cream cheese slightly or use half-and-half. For a decadent, velvety finish, allow the cream cheese to fully melt before adding the pasta.

3. Perfect Pasta Every Time
Add pasta only after the broth has simmered and flavors melded. Cooking it too early can lead to over-soft noodles. For a thinner soup, cook the pasta separately and stir it in right before serving to maintain ideal texture.

What to Serve with Creamy Pasta Chicken Soup

Pair this hearty soup with a warm loaf of crusty bread or buttery garlic knots for dipping into the luscious broth. A crisp green salad with a zesty vinaigrette balances the richness, while roasted vegetables—such as asparagus or Brussels sprouts—add earthy flavor and extra nutrients. Together, these sides create a satisfying, well-rounded meal that’s perfect for family dinners or casual entertaining.

Frequently Asked Questions

Can I use leftover chicken?
Absolutely. Rotisserie or leftover roast chicken works perfectly and adds extra flavor.

How can I make it gluten-free?
Simply substitute the pasta with a gluten-free variety and double-check your broth for gluten-free labeling.

Can I freeze this soup?
Yes, but cook the pasta separately before freezing. Add fresh pasta when reheating for best texture.

How long will leftovers keep?
Stored in an airtight container, the soup stays fresh in the refrigerator for up to three days. Reheat gently to preserve its creamy consistency.

CREAMY PASTA CHICKEN SOUP

A warm, creamy pasta chicken soup offers a satisfying blend of tender poultry, smooth broth, and hearty vegetables. Ideal for cold evenings or whenever a comforting meal is desired, this recipe combines classic flavors with a rich, velvety texture.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb cooked chicken breast shredded or chopped (rotisserie chicken works well)
• 2 cups uncooked ditalini pasta or another small pasta shape
• 4 cups low-sodium chicken broth or vegetable broth
• 2 cups fresh spinach chopped
• 1 cup carrots diced
• 1/2 cup onion finely chopped
• 1/2 cup celery diced
• 2 garlic cloves minced
• 1 cup cream cheese softened
• 1 1/2 cups mild cheddar cheese shredded
• 1/2 cup heavy cream
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/2 cup Parmesan cheese for optional garnish

Method

 

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for about five minutes until vegetables soften and become fragrant. Stir in the cooked chicken and cook for an additional three minutes.
2. Pour in the chicken broth, heavy cream, and softened cream cheese. Cover and bring the mixture to a boil. Reduce the heat and let it simmer for approximately 15 minutes to blend the flavors.
3. Lower the heat further, then add the uncooked pasta and shredded cheddar cheese. Allow the soup to simmer gently until the pasta reaches the desired tenderness. In the final minutes, stir in the chopped spinach and cook until just wilted.
4. Season with kosher salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with Parmesan cheese if desired. Serve hot and enjoy its creamy, comforting goodness.

Notes

For a thinner consistency, cook the pasta separately and combine with the soup just before serving, reheating gently as needed.