Creamy Chicken Ditalini Soup

Ingredients

• 1 lb chicken breast (Diced into bite-sized pieces)
• 2 tbsp olive oil
• 1.5 tsp garlic powder (Used in the initial seasoning and again after adding the cream)
• 1.5 tsp onion powder (Used in the initial seasoning and again after adding the cream)
• 1 tsp smoked paprika (Used in the initial seasoning and again after adding the cream)
• 1 tsp Italian seasoning
• 0.5 tsp red pepper flakes (Optional; additional flakes may be used for serving)
• salt (To taste)
• black pepper (To taste)
• 4 cloves garlic (Minced)
• 1 onion (Small; finely chopped)
• 2 cups chicken broth or water (Use either chicken broth or water)
• 8 oz ditalini pasta
• unsalted butter (The instructions call for butter, but do not specify an amount)
• 1 cup heavy cream
• 1 cup Parmesan cheese (Freshly grated)
• 2 tbsp fresh parsley (Chopped; additional parsley may be used for garnish)
• Parmesan cheese (Extra grated Parmesan for serving)

Steps

1. 1

   Heat the olive oil in a large pot or deep skillet over medium heat.

2. 2

   Add the minced garlic and sauté for about 30 seconds, until fragrant.

3. 3

   Stir in the finely chopped onion and cook for 3–4 minutes, until softened.

4. 4

   Add the diced chicken. Season with the garlic powder, onion powder, smoked paprika, Italian seasoning, red pepper flakes if using, salt, and black pepper.

5. 5

   Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.

6. 6

   Add the ditalini pasta and stir for about 1 minute to lightly toast it with the chicken and seasonings.

7. 7

   Pour in the chicken broth or water and stir well.

8. 8

   Bring the mixture to a gentle boil. Cover with a lid, reduce the heat to medium-low, and cook for 10–12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.

9. 9

   Add the unsalted butter and stir until completely melted. The source does not specify the butter quantity.

10. 10

    Pour in the heavy cream and stir until well combined.

11. 11

    Add the additional 1/2 teaspoon each of garlic powder, onion powder, and paprika, along with salt and pepper to taste, as stated in the source.

12. 12

    Sprinkle in the freshly grated Parmesan cheese, stirring continuously until it melts and the sauce becomes smooth, creamy, and coats the pasta.

13. 13

    Stir in the fresh parsley and cook for another 1 minute.

14. 14

    Remove the pot from the heat and let the pasta rest for 2–3 minutes to thicken slightly.

15. 15

    Serve warm, garnished with extra grated Parmesan, fresh parsley, and red pepper flakes if desired.

Notes

The source lists 1 teaspoon each of garlic powder, onion powder, and smoked paprika, then instructs adding another 1/2 teaspoon of each later. The total quantities above reflect both additions. The instructions also call for unsalted butter without providing an amount. The dish is described as soup, but the stated method cooks until most of the liquid is absorbed, producing a thick, creamy pasta consistency.

Nutrition per serving

• main
• comfort food
• pasta
• chicken
• creamy
• one-pot
• fall