The Best Creamy Chicken and Veggie Soup

5 from 3 votes

This is The Best Creamy Chicken and Veggie Soup! It's packed with veggies and the most flavorful soup base with lots of herbs!

Prep Time 10 minutes

Cook Time 30 minutes

Servings

Calories 309kcal

8 oz chicken breast
1 cup whole milk
1/2 cup Ditalini Pasta or other short cut pasta, like egg noodles
1 cup carrots sliced
1 cup celery sliced
1 cup white onion chopped
1 tbsp unsalted butter
1 tbsp Herbs de Provence without lavender, can substitute Italian Seasoning without salt
1 tsp kosher salt plus more to taste
1/2 tsp black pepper plus more to taste
48 oz low sodium chicken broth
5 cloves garlic minced or pressed
1 lemon juice and zest

In a large heavy bottomed pot, sauté onions with butter on medium high heat until softened and slightly translucent, about 3-5 minutes.
Add garlic and half of the salt, stirring until fragrant, about 30-60 seconds.
Add celery, onions, carrots and remaining salt to pot, Stirring for about 60 seconds.
Add chicken breast to pot and pour chicken broth. Bring to a boil, then cover and reduce to a rolling simmer for 15 minutes or until chicken is cooked and reaches an internal temperature of 165°.
Remove chicken breast and shred then add back to pot with 1/2 cup of water and dry pasta. Bring back to a boil and cook for 7-8 minutes until pasta is tender.
Reduce heat to low, add milk, lemon juice and zest, Herbs de Provence and pepper. Stir until well combined then serve.