Creamy Chicken Ditalini Soup

Ingredients

• 1 lb Chicken breast (Diced into bite-sized pieces)
• 2 tbsp Olive oil
• 1.5 tsp Garlic powder (The initial seasoning is 1 tsp; the instructions later add another 1/2 tsp)
• 1.5 tsp Onion powder (The initial seasoning is 1 tsp; the instructions later add another 1/2 tsp)
• 1 tsp Smoked paprika (The initial seasoning is 1 tsp; the instructions later add another 1/2 tsp)
• 1 tsp Italian seasoning
• 0.5 tsp Red pepper flakes (Optional; additional flakes may be used to garnish)
• Salt (To taste)
• Black pepper (To taste)
• 4 Garlic (Cloves, minced)
• 1 Onion (Small, finely chopped)
• 2 cups Chicken broth or water (Use chicken broth or water; source gives alternatives)
• 1 cup Heavy cream
• 8 oz Ditalini pasta
• Unsalted butter (Called for in the instructions, but no amount is given)
• 1 cup Parmesan cheese (Freshly grated; additional Parmesan for serving)
• 2 tbsp Fresh parsley (Chopped; additional fresh parsley may be used to garnish)

Steps

1. 1

   Heat the olive oil in a large pot or deep skillet over medium heat. The source does not specify an amount of oil beyond the listed 2 tablespoons.

2. 2

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

3. 3

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

4. 4

   Add the diced chicken. Season it with the listed garlic powder, onion powder, smoked paprika, Italian seasoning, optional red pepper flakes, 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. Bring 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.

8. 8

   Add the unsalted butter and stir until completely melted. The source does not state how much butter to use.

9. 9

   Pour in the heavy cream and stir until well combined.

10. 10

    Add another 1/2 teaspoon each of garlic powder, onion powder, and paprika, plus salt and pepper to taste, as directed in the instructions.

11. 11

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

12. 12

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

13. 13

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

14. 14

    Serve warm, garnished with extra grated Parmesan, fresh parsley, and a sprinkle of red chili flakes if desired.

Notes

The instructions list unsalted butter without an amount, although it is absent from the ingredient list. They also call for an additional 1/2 teaspoon each of garlic powder, onion powder, and paprika after adding the cream; paprika is interpreted as smoked paprika from the ingredient list. The first instruction has a missing oil amount, but the ingredient list specifies 2 tablespoons. The recipe is described as soup, but the method produces a thick, creamy pasta dish; broth or water are alternatives.

Nutrition per serving

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