One Pot Creamy Chicken Soup Recipe (2024)

Published: Oct 24, 2023 · By: Kylie · This post may contain affiliate links · 6 Comments

This chicken soup recipe comes together in about 30 minutes, cooks all in one pot, and is LOADED with flavor! It's filled with al dente ditalini pasta, juicy shredded chicken, and veggies in a super creamy, herby broth. It's warm, cozy, and comforting which makes it a family favorite.

Easy One-Pot Creamy Chicken Soup Recipe

• Rotisserie chicken makes this soup totally doable on a busy weeknight while the delicious aromatics give it that cooked all-day flavor. Say goodbye to bland, boring homemade chicken soup with this rich, flavor-forward creamy chicken noodle soup! It's got all the classic flavors of chicken noodle with a little something extra that sets it apart.
• It's delicious and super comforting when you're sick. But it's also tasty enough to enjoy on a random Tuesday night when you just want some cozy comfort food. This is one that your family will ask for again and again!

Ingredients forCreamy Chicken Noodle Soup

• Butter: I prefer to use unsalted butter so that I can adjust the salt levels myself.
• Mirepoix: Diced onion, carrot, and celery create the flavor base for this soup. Check your local grocery store for pre-chopped mirepoix to save on prep time.
• Garlic & Herbs: Freshly minced garlic, Italian seasoning, and ground sage add tons of flavor to the sauteed veggies. Use ¾ of a teaspoon of garlic powder in place of fresh garlic if you prefer. Use your favorite dried herbs in place of the Italian seasoning.
• Flour: Stick with all-purpose flour for this creamy chicken soup recipe. The flour helps to thicken the soup as it simmers and makes it super creamy.
• Chicken Stock: You can also use chicken broth in place of the chicken stock. I like to use stock because it has a bit more flavor than chicken broth and since the ingredients in this soup are so simple I like to amp up the flavor anywhere that I can.
• Ditalini Pasta: I love ditalini pasta but you could use rotini, penne, or fusilli in place of the ditalini. Egg noodles are another classic option for chicken noodle soup and would work well here.
• Shredded Rotisserie Chicken: Check your grocery store for pre-shredded rotisserie chicken to save even more prep time. You could also use leftover diced chicken breast.
• Heavy Cream: Heavy cream adds a delicious richness to this soup. You can sub with half and half or whole milk but the consistency will be thinner.
• Balsamic Vinegar: My favorite way to add depth of flavor to creamy soups is to add a splash of vinegar. Balsamic vinegar, white balsamic vinegar, white wine vinegar, and red wine vinegar will all work in this recipe. The acid balances out the creaminess and bumps all the other flavors up a notch.

How to Make Creamy Chicken Noodle Soup

Saute onion, carrot, and celery in butter. Add garlic, Italian seasoning, and sage, and cook for another minute.

Add flour and cook for a minute.

Deglaze the pot with chicken stock.

Then add the remaining chicken stock, uncooked pasta, and shredded rotisserie chicken.

Simmer until pasta is al dente.

Stir in heavy cream and balsamic vinegar.

Season to taste and enjoy!

See Also

Easy Baked Ziti Recipe

Tips for Making the Best Creamy Chicken Soup

• Salt moderately throughout the cooking process. The ingredients in this recipe are simple, so be sure to add salt each time you add a new ingredient.
• Don't overcook the pasta. Keep an eye on the soup as it simmers and carefully test a noodle every few minutes until the pasta is just al dente.
• Don't skip the vinegar. A splash of vinegar is the easiest way to make a creamy super more flavorful. Balsamic vinegar is a great way to amp up the other flavors in your soup and give it some depth. Just remember that a little goes a long way. Start with a teaspoon and add more as needed.
• This soup will thicken as it cools. Add more cream or broth as needed to reach your desired consistency.

Variations

Switch up the flavors in this soup and replace the ditalini pasta with:

• tortellini
• ravioli
• gnocchi
• rice
• Great Northern beans
• diced Yukon gold potatoes
• diced Russet potatoes
• biscuit dough (like in chicken dumpling soup)

What makes soup more creamy?

Cream! Heavy whipping cream is my favorite way to instantly transform a soup and make it super creamy and indulgent. In this creamy chicken soup recipe, I also use the combination of butter and flour when I'm sauteeing the veggies to create a roux and help thicken the soup as it simmers which adds to its creamy texture.

What gives homemade chicken soup more flavor?

The key is to really layer the flavors and use salt liberally throughout the cooking process. This chicken soup recipe starts with a base of aromatics including mirepoix, garlic, Italian seasoning, and sage. Then rotisserie chicken and pasta are simmered in chicken stock until al dente. A splash of heavy cream and a dash of balsamic vinegar add a creamy finish and a boost of flavor.

Make Creamy Chicken Noodle Soup Ahead of Time

• This creamy chicken soup recipe is a great make-ahead meal! It reheats beautifully and stays fresh in the fridge for up to a week.
• Because the pasta will continue to soak up the broth, if you're planning to make this soup days in advance, I recommend cooking the pasta separately and adding a scoop of cooked pasta to each serving of soup when you're reheating.
• This will ensure that you get perfectly al dente bites of pasta that aren't mushy or soggy.

Storing Leftover Chicken Soup

Store leftover creamy chicken soup in an airtight container in the fridge for up to a week.

Freezing Creamy Chicken Soup

• Similar to my tip above regarding making this soup ahead of time, if you're planning to freeze this soup, skip the pasta.
• The pasta will not freeze, thaw, and reheat well. So I recommend cooking the pasta separately and adding it to each bowl of soup just before eating.
• Freeze creamy chicken soup (without the pasta) in an airtight container or Ziploc bag for up to 3 months.
• Thaw overnight in the fridge before reheating. Season to taste before serving.

Reheating Creamy Chicken Noodle Soup

• This soup will thicken considerably as it cools so you'll need to add a few splashes of broth, stock, or heavy cream to the soup before reheating.
• Add soup to a saucepan over medium heat and cook, stirring frequently, until warmed through.
• You can also microwave the soup in 30-60 second increments until warmed through.
• Season soup with salt and pepper to taste before serving.

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Creamy Chicken Soup

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5 from 3 reviews

This chicken soup recipe comes together in about 30 minutes, cooks all in one pot, and is LOADED with flavor! It's filled with al dente ditalini pasta, juicy shredded chicken, and veggies in a super creamy, herby broth. It's warm, cozy, and comforting which makes it a family favorite.

• Author: Kylie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: about 3 ½ - 4 quarts 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Ingredients

UnitsScale

• 2 tablespoons butter
• 1 cup diced yellow onion
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon ground sage
• ¼ cup all-purpose flour
• 8 cups chicken stock (or chicken broth)
• 2 cups uncooked ditalini pasta
• 2 cups shredded rotisserie chicken
• 1 ½ cups heavy cream
• 1 teaspoon balsamic vinegar
• Kosher salt
• fresh cracked pepper
• sliced chives for garnish

Cook ModePrevent your screen from going dark

Instructions

1. Heat 2 tablespoons butter over medium heat in a large pot.
2. Add 1 cup diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper.
3. Cook, stirring frequently, for about 6 minutes.
4. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon ground sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
5. Add ¼ cup flour and cook for 1 minute, stirring frequently.
6. Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
7. Add what is remaining of the 8 cups chicken stock, 2 cups uncooked ditalini pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
8. Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn't stick to the bottom of the pot.
9. Stir in 1 ½ cups heavy cream and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper.
10. Garnish with sliced chives and enjoy!
11. If you loved this recipe, leave a 5-star review and rating!

Equipment

large pot

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Notes

• Salt moderately throughout the cooking process. The ingredients in this recipe are simple, so be sure to add salt each time you add a new ingredient.
• Don't overcook the pasta. Keep an eye on the soup as it simmers and carefully test a noodle every few minutes until the pasta is just al dente.
• Don't skip the vinegar. A splash of vinegar is the easiest way to make a creamy super more flavorful. Balsamic vinegar is a great way to amp up the other flavors in your soup and give it some depth. Just remember that a little goes a long way. Start with a teaspoon and add more as needed.
• This soup will thicken as it cools. Add more cream or broth as needed to reach your desired consistency.

Nutrition

• Serving Size: ⅛ of soup
• Calories: 342
• Sugar: 6.8 g
• Sodium: 399.6 mg
• Fat: 16.6 g
• Saturated Fat: 8.5 g
• Carbohydrates: 29 g
• Fiber: 1.8 g
• Protein: 18.6 g
• Cholesterol: 66.5 mg