Creamy Italian Chicken Soup
with potatoes / pancetta / peas
This soup has clean Italian flavors and gets a creamy finish from the addition of heavy cream. It's hearty enough on its own, but feel free to add crusty bread on the side. This recipe was last featured in 2017.
- Rotisserie chicken - 1/2, shredded
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Pancetta - 4 oz, chopped
- Potatoes, russet - 1 lb, peeled and cubed
- Peas, frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Italian seasoning - 1 tsp
- Paprika - 1/2 tsp
- Garlic powder - 1/4 tsp
- Stock, any type - 4 1/2 cups
- Bay leaves - 2
- Heavy cream - 1/4 cup
- Vinegar, balsamic - 2 tsp
- Crusty bread (opt) - for serving
- Rotisserie chicken - (If making Thursday's meal, shred chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Onions / Carrots / Pancetta - Prep as directed. Combine onions and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
- Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.
- Peas - Defrost peas.
- Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.
- To heated pan, add onions and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add flour, Italian seasoning, paprika, and garlic powder and cook, stirring for 1 minute more.
- Add stock, potatoes, and bay leaves to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).
- When potatoes are tender, stir in chicken (reserve Thursday’s portion if you shredded it at the same time), cream, peas, and vinegar. Continue to simmer soup just until chicken is warmed through. Taste and season with some salt and pepper.
- Divide soup between bowls. Sprinkle pancetta on top. Serve with crusty bread for dipping.
Our family loved this soup. I had to sub bacon for pancetta and also didn’t thaw the peas as others had. Since the soup was pretty thick after simmering, I added a cup of water to make the soup soupier and increased seasoning to account for this. Overall, the recipe is a keeper!1 Helpful
Made it in the instapot! I made the roux on sauté then added everything and did low pressure for 10 minutes (high altitude adjusted). I also didn’t have an onion so subbed green onion, didn’t have heavy cream so subbed Kite hill vegan sour cream and a little extra water. I finished it with the stick blender and it was so creamy and wonderful :)0 Helpful
Yummy and very satisfying! As another reviewer said, I omitted the oil for cooking the pancetta and didn't defrost the peas as it didn't seem necessary. It came together easily with the rotisserie chicken. Saving as a favorite!0 Helpful
Everyone loved this...my mom (who stayed for dinner), my kids (ages 3 & 7), and me!! So many yummy textures and flavors, and it came together really easily!0 Helpful
I don’t love leaving poor reviews when I couldn’t follow the recipe as written, but here I am. This soup was okay. I probably won’t make it again. I had to leave out the carrots and peas due to allergies, and it probably wouldn’t been better with them, but for me it was just adequate.0 Helpful
So homey and comforting.0 Helpful
added vegetarian Italian sausage too.0 Helpful