Description
A quick and delicious recipe for a creamy chicken pasta soup that can be made in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups pasta (such as rotini or penne)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Stir in the heavy cream and frozen peas, cooking for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made with leftover chicken for a quicker option.
- Feel free to add other vegetables like carrots or spinach for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: 30-Minute Creamy Chicken Pasta Soup