Save My neighbor showed up one rainy Tuesday with a container of this soup, still warm from her stove. She called it her "lazy pot pie" because it gave her all the comfort without rolling out dough. One spoonful and I understood why she'd walked two houses down in the rain to share it. The creamy broth clung to each tiny pasta shell, and the vegetables were so tender they practically melted. I asked for the recipe before I even finished the bowl.
I made this for my family the week after I learned it, and my youngest kept calling it "the noodle hug soup." She fished out every carrot piece and left a little pile on her napkin, but she drank the broth straight from the bowl. My husband went back for seconds before I'd even sat down. It became our Sunday night tradition that winter, the kind of meal that turns the kitchen into the warmest room in the house.
Ingredients
- Cooked chicken breast: Rotisserie chicken saves time and adds a subtle roasted flavor that feels like cheating in the best way.
- Carrots: Dice them small so they cook evenly and give every spoonful a hint of sweetness.
- Celery: Don't skip this, it adds the earthy backbone that makes the soup taste like home.
- Frozen peas: They stay bright green and pop with sweetness when stirred in at the end.
- Yellow onion: A small one is enough to build the base without overpowering the gentle flavors.
- Garlic: Two cloves minced fine will bloom in the butter and perfume the whole pot.
- Fresh parsley: Chopped parsley at the end wakes up the color and adds a fresh, grassy note.
- Ditalini pasta: These little tubes catch the creamy broth perfectly, but any small pasta works if that's what you have.
- Chicken broth: Low sodium lets you control the salt, and four cups makes the soup hearty without turning it into stew.
- Whole milk: It adds body and a subtle richness that cream alone can't quite match.
- Heavy cream: This is what makes the soup feel indulgent, like you spent all afternoon on it.
- Unsalted butter: Two tablespoons melt into the vegetables and start everything off with a silky warmth.
- All purpose flour: Whisked in early, it thickens the broth just enough to coat the back of a spoon.
- Salt and black pepper: Taste as you go, every stove and every broth is a little different.
- Dried thyme and sage: These bring the pot pie feeling without needing a crust, earthy and cozy.
Instructions
- Start the base:
- Melt butter in your largest pot over medium heat, then add onion, carrots, and celery. Stir them around for five minutes until the onion turns translucent and the kitchen smells sweet.
- Build the flavor:
- Toss in the garlic and let it sizzle for a minute, then sprinkle the flour over everything and stir constantly for two minutes. This cooks out the raw flour taste and sets you up for a silky broth.
- Add the liquid:
- Pour in the chicken broth slowly, whisking as you go to keep it smooth, then stir in the milk and cream. Bring it to a gentle simmer and watch it start to thicken.
- Cook the pasta:
- Add the ditalini, thyme, sage, salt, and pepper, then let it bubble uncovered for ten minutes. Stir every few minutes so nothing sticks to the bottom.
- Finish with chicken and peas:
- Stir in the cooked chicken and frozen peas, then simmer for three to five minutes until the peas are tender and the soup is thick and creamy. Taste it now and add more salt if it needs it.
- Serve:
- Pull the pot off the heat, stir in the chopped parsley, and ladle it into bowls. A little extra parsley on top makes it look like you tried harder than you did.
Save The first time I brought this to a potluck, someone asked if I'd brought pot pie in a thermos. I laughed and said it was close enough, and by the end of the night three people had texted asking for the recipe. It's the kind of soup that makes people feel cared for, even when you threw it together in less than an hour.
Swaps and Shortcuts
If you don't have ditalini, use any small pasta like shells, elbows, or even broken spaghetti. I've made this with leftover turkey after Thanksgiving and it tasted just as good, maybe better. For a lighter version, swap the heavy cream for more milk and add a little cornstarch slurry at the end to thicken it up without the extra fat.
What to Serve Alongside
This soup is filling enough on its own, but a simple green salad with lemon vinaigrette cuts through the richness nicely. Crusty bread or buttered biscuits are perfect for soaking up the last bit of broth. My family likes it with oyster crackers on top, the kind that get just a little soggy and salty in the spoon.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and the soup only gets thicker and more flavorful as it sits. Reheat gently on the stove over low heat, stirring often and adding a little broth or milk to loosen it back up. I don't recommend freezing this because the pasta gets mushy and the cream can separate, but if you must, freeze it before adding the pasta and cook that fresh when you reheat.
- Store in an airtight container and cool completely before refrigerating.
- Reheat individual portions in the microwave for about two minutes, stirring halfway through.
- If the soup gets too thick, a quarter cup of broth will bring it back to life.
Save This soup has pulled me through cold nights, sick days, and weeks when I just needed something easy and warm. I hope it does the same for you.
Recipe FAQs
- → What pasta works best in this dish?
Ditalini pasta is preferred as it holds the creamy broth well and cooks quickly, maintaining a firm texture.
- → Can I use leftover chicken?
Yes, shredded or diced leftover cooked chicken works great and saves preparation time.
- → How do I thicken the broth?
Flour is used to create a roux with butter and vegetables, thickening the broth into a creamy consistency.
- → Is it possible to make this gluten-free?
Substitute regular pasta with gluten-free pasta and use a gluten-free flour alternative for thickening.
- → Can I add more vegetables?
Absolutely, additional vegetables like corn or mushrooms can be added while sautéing to enhance flavor and nutrition.