Pin this There's something almost magical about the moment when a pot of simmering broth transforms into something that tastes like comfort itself. I stumbled onto this soup one November evening when I had leftover rotisserie chicken and an oddly strong craving for pot pie, but absolutely no patience for pastry. What emerged was this creamy, pasta-studded bowl that captured everything I loved about the original without requiring an oven or a rolling pin. Now I make it whenever I need to feel like someone's taking care of me.
I'll never forget serving this to my neighbor one cold afternoon when she'd just moved in, not knowing what to bring over. She sat at my kitchen counter, steam rising from the bowl, and suddenly we were talking like old friends. That's when I realized this soup does something special—it creates the kind of moment where everyone feels welcomed and cared for.
Ingredients
- Cooked chicken breast: Two cups shredded or diced, this is your protein anchor. Rotisserie chicken saves time and adds a subtle roasted depth that homemade poached chicken sometimes misses.
- Carrots and celery: One cup each, diced into small, uniform pieces so they soften evenly and add natural sweetness to the broth.
- Frozen peas: A full cup, they stay tender and bright even after simmering, plus they're genuinely more convenient than fresh.
- Yellow onion: One small one, diced fine, acts as the flavor foundation that everything else builds on.
- Garlic: Two minced cloves, added after the vegetables so it doesn't burn and turn bitter.
- Fresh parsley: Two tablespoons chopped plus extra for garnish—it's your finishing touch that makes this feel less like leftovers and more like something intentional.
- Ditalini pasta: One cup uncooked, these tiny tubes catch and hold the creamy broth, making each bite satisfying.
- Low-sodium chicken broth: Four cups, the base that ties everything together without oversalting.
- Whole milk and heavy cream: One cup and half cup respectively, they create that silky, luxurious mouthfeel that makes this feel indulgent.
- Unsalted butter: Two tablespoons, for sautéing the vegetables and building flavor without competing with the herbs.
- All-purpose flour: Two tablespoons, this creates a light roux that thickens the broth naturally without cornstarch.
- Salt, pepper, thyme, and sage: Season generously—these dried herbs are what make the soup taste like pot pie filling rather than plain chicken soup.
Instructions
- Build your flavor base:
- Melt butter over medium heat and add onion, carrots, and celery. Sauté for about 5 minutes until they've softened and the kitchen smells like the best kind of home cooking.
- Bloom the garlic and flour:
- Stir in minced garlic and cook for one minute until fragrant, then dust the vegetables with flour and stir constantly for 2 minutes. This step removes the raw flour taste and creates a light paste that will thicken your broth.
- Create the creamy base:
- Whisk in the chicken broth gradually so no lumps form, then add the milk and cream. Bring the whole thing to a gentle simmer, which should take about 5 minutes.
- Cook the pasta:
- Add the ditalini, thyme, sage if you're using it, salt, and pepper. Let it simmer uncovered for about 10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite to it.
- Finish with chicken and peas:
- Stir in your shredded chicken and the frozen peas, then simmer for another 3 to 5 minutes until the peas are heated through and the soup has thickened into something creamy and luxurious. Taste it now and add more salt or pepper if needed.
- Serve with fresh herbs:
- Remove from heat, stir in chopped fresh parsley, and ladle into bowls. Finish with a little extra parsley on top for color and a fresh, bright note.
Pin this Years ago, my mother made a pot pie from scratch every time someone was sick in our house. Now I make this soup instead, and somehow it carries the same message—that someone cares enough to stand at the stove and create warmth.
Why This Works as a Deconstructed Pot Pie
A traditional pot pie is just chicken, vegetables, and creamy sauce encased in pastry, which means you're really there for the filling. This soup skips the pastry entirely but keeps every element that makes pot pie soul-satisfying: the tender chicken, the sweet vegetables, the thick and creamy sauce. The pasta adds body and makes it feel more substantial than a simple cream soup, while the dried herbs—thyme and sage—replicate that savory, almost herbaceous note that defines the pot pie filling flavor.
How to Adapt This for Different Occasions
This soup is forgiving enough to shape to your needs. If you're cooking on a weeknight and want to shave off ten minutes, use a store-bought rotisserie chicken and skip the fresh parsley—it won't change the taste meaningfully. For a lighter version, use half and half instead of the cream and milk combination, or even skip the cream entirely if you're comfortable with a thinner consistency. If you want something more autumnal, add a quarter cup of white wine with the broth, and consider swapping the sage for fresh thyme. You can also add other vegetables like mushrooms or green beans, though I'd add them during the initial sauté with the carrots and celery.
Storage and Reheating Tips
This soup keeps beautifully in the refrigerator for about four days and is actually one of those rare dishes that tastes better the next day as flavors meld together. When you reheat it, add a splash of broth or milk to loosen it up since it will have thickened as it cooled. The pasta will continue to absorb liquid, so expect it to be a bit thicker after sitting overnight—that's not a flaw, just the nature of cream-based pasta soups.
- Never freeze this soup because the cream will break and the texture becomes grainy and unpleasant.
- If you want to prep ahead, make the broth base and vegetables the day before, then add the pasta and cream when you're ready to serve.
- Leftovers are genuinely comforting straight from the fridge heated gently in a pot on the stove—no microwave needed.
Pin this This soup exists in that perfect space between comfort and simplicity, where you feel like you've made something restaurant-quality but you're actually just standing in your kitchen with a wooden spoon and about forty-five minutes. That's the kind of magic worth making.
Recipe FAQs
- → What type of pasta works best?
Ditalini pasta is ideal for its small size and ability to absorb the creamy broth without becoming mushy.
- → Can I use rotisserie chicken?
Yes, rotisserie chicken is a convenient substitute that adds ready-cooked, flavorful protein.
- → How can this dish be made gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free thickener like cornstarch.
- → What herbs enhance the flavor?
Dried thyme and sage add subtle earthiness and warmth to the broth.
- → Can I prepare this ahead of time?
Yes, it reheats well. For best texture, add pasta fresh or gently reheat to maintain creaminess.