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–+ servings
a spoonful of chicken noodle soup in a white bowl.

Creamy Chicken Soup

This creamy chicken soup is delicious, cozy, and made all in a Dutch oven for an easy meal that makes cleanup a breeze.
Prep 10 minutes
Cook 30 minutes
Fat 16
Carbs 33
Protein 29
Yield 8

Ingredients

  • 2 tablespoons olive oil
  • ½ cup white onion minced
  • 1 leek thinly sliced (~7 oz.)
  • 3 small carrots cut into half-moons
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 cups chicken broth
  • 8 oz. ditalini pasta
  • 1 lb. shredded chicken
  • 16 oz. whole milk ricotta cheese
  • 1 cup frozen peas

Instructions

  • Heat a Dutch oven over medium heat. Add the olive oil, onion, leeks, and carrots. Cook for 3 minutes.
    a pot filled with carrots and brussels sprouts.
  • Add the garlic, Italian seasoning, salt, and pepper and stir. Cook for another minute.
  • Add the chicken broth, ditalini pasta, and shredded chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Check to make sure the pasta is cooked all the way. If it is not, cook for an additional 2-3 minutes and check again.
    chicken soup in a pot on a white background.
  • Add the ricotta cheese and frozen peas and whisk to combine. Cook for 5 minutes.
    chicken chowder in a white pot with peas and carrots.
  • Serve immediately.
    chicken noodle soup in a white bowl with a spoon.

Tips & Notes

  • Any small pasta would work in this recipe.
  • Milk - Any cow's milk can be used in this recipe. Unsweetened almond milk could be used. Add an additional teaspoon of Italian seasoning in this case.

Watch it

Nutrition Facts

Calories: 395kcal | Carbohydrates: 33g | Protein: 29g | Fat: 16g | Fiber: 3g | Sugar: 4g