Description
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.
Ingredients
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- 1/4 cup all-purpose flour
- 8 cups chicken stock (or chicken broth)
- 2 cups uncooked ditalini pasta
- 2 cups shredded rotisserie chicken
- 1 1/2 cups heavy cream
- 1 teaspoon balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- Sliced chives for garnish
Instructions
1. Heat 2 tablespoons butter over medium heat in a large pot.
2. Add diced onion, sliced carrots, and sliced celery with a couple pinches of salt and pepper. Cook for about 6 minutes, stirring frequently.
3. Add minced garlic, Italian seasoning, ground sage, and additional salt and pepper. Cook for 1 minute, stirring.
4. Add flour and cook for 1 minute, stirring constantly.
5. Deglaze the pot with a few splashes of chicken stock, scraping the bottom.
6. Add the remaining chicken stock, ditalini pasta, shredded chicken, and more salt and pepper.
7. Turn heat to medium-high, cover, and bring to a simmer. Reduce heat and simmer over low for about 5 minutes or until pasta is al dente, stirring occasionally.
8. Stir in heavy cream and balsamic vinegar. Adjust salt and pepper to taste.
9. Garnish with sliced chives and serve hot.
Notes
Salt moderately throughout cooking to build layers of flavor.
Watch the pasta closely to avoid overcooking—it should be just al dente.
Don’t skip the vinegar! It adds depth and balances the creaminess.
The soup thickens as it cools—add cream or broth to adjust consistency.
Great for leftovers—store in the fridge and reheat gently.