Best 4 Creamy Chicken Pasta Soup Recipes

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When the weather gets chilly, there's nothing quite like a warm and comforting bowl of soup. Creamy chicken pasta soup is a classic comfort food that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own preferences. Whether you like your soup thick or thin, creamy or brothy, packed with vegetables or simple and streamlined, there's a creamy chicken pasta soup recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN-PASTA SOUP



Creamy Chicken-pasta Soup image

Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but macaroni would also work well. rich and creamy, and full of goodies!

Provided by Bev I Am

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrot (about 2 medium)
1 medium onion, chopped
3 tablespoons all-purpose flour
6 cups chicken stock or 6 cups canned low sodium chicken broth
1 1/2 cups half-and-half
2 tablespoons chopped fresh parsley
1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 lb sugar snap pea, halved diagonally
3 tablespoons fresh lemon juice

Steps:

  • Melt butter in heavy large pot over medium heat.
  • Add mushrooms, celery, carrots and onion.
  • Cook until celery and onion are tender, about 5 minutes.
  • Add flour and cook 3 minutes, stirring frequently.
  • Gradually mix in chicken stock.
  • Bring soup to simmer, stirring frequently.
  • Add half and half and chopped parsley and simmer 5 minutes.
  • Add chicken tenders and simmer until cooked through, about 5 minutes.
  • (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta.
  • Bring chicken soup to simmer.
  • Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
  • Mix in lemon juice; season to taste with salt and pepper.

CREAMY CHICKEN-PASTA SOUP



Creamy Chicken-Pasta Soup image

Categories     Soup/Stew     Chicken     Pasta     Poultry     Vegetable     Fall     Bon Appétit

Yield Makes 12 First-Course or 6 Main-Course servings

Number Of Ingredients 13

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1 1/2 cups half and half
2 tablespoons chopped fresh parsley
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice

Steps:

  • Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
  • Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

CREAMY CAJUN CHICKEN PASTA SOUP RECIPE - (4.4/5)



Creamy Cajun Chicken Pasta Soup Recipe - (4.4/5) image

Provided by á-26060

Number Of Ingredients 21

6 ounces mini Farfalle pasta (or Rigatoni)
Olive oil
1 pound boneless skinless chicken breasts, pounded thin
2-3 teaspoons Cajun seasoning (3 for more spicy)
3 tablespoons butter
8 oz. mushrooms, sliced
1 small red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 garlic cloves, minced
1 teaspoon salt
1/4 cup flour
1 32 oz. carton Swanson® Louisiana Cajun Flavor Infused Broth
1 14.5 oz. can Swanson® Chicken Broth
1 1/2 cups heavy cream mixed with 2 tablespoons cornstarch
1 cup frozen petite peas, thawed
1 10 oz. can tomatoes with green chilies, drained
1 cup freshly grated Parmesan cheese
2 tablespoons lime juice plus more for garnish
1/4 cup fresh basil cut into thin strips
chopped bacon for garnish (optional)

Steps:

  • In a large bowl, whisk together 1 tablespoon olive oil and Cajun Spices. Add chicken and coat. Refrigerate for 30 minutes (time permitting) as you prep the other ingredients. After 30 minutes, heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. Add chicken and cook, undisturbed for 2-4 minutes, or until nicely browned on one side. Turn chicken over, add ½ cup Cajun Broth, cover and reduce heat to medium. Cook for approximately 6-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5-10 minutes before dicing into bite size pieces. Meanwhile, cook pasta al dente in generously salted water. Rinse and set aside. Melt butter in large stockpot over medium heat. Add mushrooms and onions and cook until onions are tender, about 5 minutes. Add bell peppers and garlic and cook for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. Gradually stir in remaining Cajun Broth and heavy cream. Bring soup to boil, then reduce to a simmer, stirring frequently until thickened to desired consistency, approximately 3-5 minutes. Return chopped chicken to the pot along with peas, tomatoes, and cooked pasta. Simmer until heated through then stir in Parmesan until melted followed by lime juice and basil.* Taste and add additional salt, pepper cayenne/hot sauce to taste. Garnish individual bowls with fresh lime juice and bacon (optional). *For a less "chunky" soup, simply add more chicken broth and/or heavy cream.

CREAMY CHICKEN PASTA SOUP RECIPE - (3.9/5)



Creamy Chicken Pasta Soup Recipe - (3.9/5) image

Provided by á-4527

Number Of Ingredients 14

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup celery, sliced
1 cup carrots, shredded
1 medium onion, chopped
6 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1 1/2 cups half and half
2 tablespoons fresh parsley, chopped
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
1 1/2 cups cheese

Steps:

  • Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. Top with shredded cheese and serve.

Tips:

  • Choose the right pasta. Short pastas, like penne or macaroni, work best in this soup because they cook quickly and evenly. Avoid long pastas, like spaghetti or linguine, as they can become overcooked and mushy.
  • Don't overcook the chicken. Chicken should be cooked through but still tender and juicy. Overcooked chicken will become tough and dry.
  • Use a flavorful broth. The broth is the base of the soup, so it's important to use a broth that has a lot of flavor. Chicken broth or vegetable broth are both good options.
  • Add vegetables. Vegetables add flavor, color, and nutrients to the soup. Any vegetables can be used, but some good options include carrots, celery, onions, and spinach.
  • Season to taste. Season the soup with salt, pepper, and other herbs and spices to taste. A bay leaf or two can also add a nice flavor.
  • Serve with a garnish. A sprinkle of fresh parsley or chives adds a nice finishing touch to the soup.

Conclusion:

Creamy chicken pasta soup is a delicious and comforting soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a creamy chicken pasta soup that is sure to be a hit with your family and friends.

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