Creamy Chicken Pasta Soup

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; sliced then cubed)
• 2 tablespoons Olive Oil (for frying)
• 1 piece Bell Pepper (any color, sliced thin)
• 2 pieces Tomato (diced)
• 2 cloves Garlic (minced)
• 4 cups Chicken Broth (low‑sodium; can use water with bouillon)
• 1 cup Small Pasta (uncooked; elbows, ditalini, or orzo work well)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (ground)
• 0.5 teaspoon Paprika (optional, for color and mild flavor)
• 0.5 cup Heavy Cream (35% fat, adds richness)

Instructions

1. Marinate Chicken

   Season the chicken breast pieces with salt, pepper, and paprika. Let rest for 5 minutes while you prepare the vegetables.

   Time: PT5M

2. Sear Chicken

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the chicken strips and fry 2‑3 minutes per side until golden brown. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Bell Pepper

   In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: Medium

4. Add Tomatoes and Garlic

   Stir in the diced tomatoes and minced garlic. Cook, stirring occasionally, for 5‑7 minutes until the tomatoes break down.

   Time: PT6M

   Temperature: Medium

5. Build the Soup Base

   Pour in 4 cups chicken broth (or water with bouillon). Bring to a gentle boil.

   Time: PT2M

   Temperature: High

6. Add Chicken and Pasta

   Cut the seared chicken into bite‑size cubes and add them back to the pot. Add the dry pasta. Reduce heat to a simmer and cook for 10‑15 minutes, stirring occasionally, until pasta is al dente.

   Time: PT12M

   Temperature: Medium

7. Season the Soup

   Adjust salt and pepper to taste. Add any extra herbs you like (e.g., fresh dill or parsley).

   Time: PT1M

8. Finish with Cream

   Stir in ½ cup heavy cream. Reduce heat to low and simmer for 2‑3 minutes, just to heat through without boiling.

   Time: PT3M

   Temperature: Low

9. Serve

   Ladle the soup into bowls, garnish with a drizzle of cream or fresh herbs if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Bell Pepper: Poblano, Sweet Chili Pepper
• Instead of Tomato: Canned Diced Tomatoes
• Instead of Garlic: Garlic Powder (1/4 tsp)
• Instead of Chicken Broth: Vegetable Broth, Water + Bouillon Cube
• Instead of Small Pasta: Rice, Quinoa
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Paprika: Smoked Paprika
• Instead of Heavy Cream: Half‑and‑Half, Coconut Cream (for dairy‑free)

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot (2‑3 L)
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinating and properly seasoning the chicken before searing.
• Searing the chicken until golden but not overcooking.
• Cooking pasta just to al dente so it doesn’t become mushy after adding cream.
• Adding cream on low heat and avoiding a boil to prevent curdling.

Chef Tips from the Video

• Use homemade chicken broth for deeper flavor.
• Finish with a sprinkle of fresh dill or parsley for brightness.
• For a smoky twist, add a pinch of smoked paprika with the other spices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently and add a splash of milk if it thickens.

Freezer: Not recommended because the cream may separate; if frozen, reheat slowly and stir in fresh cream.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the bell pepper, tomatoes, and garlic a few hours ahead and store in the fridge.
• Pre‑cook the pasta al dente, drain, and toss with a little oil; add at step 6.
• Measure out spices and broth before you start cooking.