Best 4 Creamy Chicken Pasta Soup Recipes

CREAMY CHICKEN-PASTA SOUP

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

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)

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)

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.