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A bowl of comforting Creamy Chicken Pasta Soup is shown as the featured image.

Creamy Chicken Pasta Soup Ultimate

This recipe creates a comforting and flavorful creamy chicken pasta soup by employing scientific techniques to prevent curdling and excessive starchiness. Poaching the chicken, tempering the cream, and controlling pasta cooking are key to achieving a velvety, satisfying texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 1 pound boneless, skinless chicken breasts
  • 1 cup small pasta such as ditalini, orzo, or small shells
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • fork
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth, thyme, rosemary, and red pepper flakes (if using). Bring to a simmer.
  5. Add the chicken breasts to the simmering broth. Ensure the chicken is fully submerged. Cook until the chicken is cooked through, about 15-20 minutes, or until an internal temperature reaches 165°F (74°C).
  6. Remove the chicken breasts from the pot and let them cool slightly.
  7. Shred the chicken with two forks and set aside.
  8. Add the pasta to the simmering broth. Cook according to package directions until al dente. Be careful not to overcook the pasta.
  9. Reduce the heat to low.
  10. Gently stir in the heavy cream and Parmesan cheese. Heat through, but do not boil. Boiling can cause the cream to curdle.
  11. Add the shredded chicken back to the pot.
  12. Stir in the fresh parsley.
  13. Season with salt and pepper to taste.
  14. Serve immediately and enjoy!

Notes

To prevent the cream from curdling, temper it by gradually adding small amounts of hot broth to the cream before adding it to the pot. Avoid boiling the soup after adding the cream. Cooking the pasta separately can help to reduce starchiness. Store leftovers in an airtight container in the refrigerator for up to 3 days.