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Creamy Italian Chicken Soup
with potatoes / pancetta / peas

Active: 30 Total: 30
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Creamy Italian Chicken Soup:
  • 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

Nutrition Facts

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Prep

  1. 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)
  2. Onions / Carrots / Pancetta - Prep as directed. Combine onions and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
  3. Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.
  4. Peas - Defrost peas.

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Make

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Divide soup between bowls. Sprinkle pancetta on top. Serve with crusty bread for dipping.

Nutrition Facts

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Reviews

Ratings

Original (58)
Gluten-free (7)
Paleo (1)
Vegetarian (12)

Most Helpful

This is a delicious, versatile soup. I could not find pancetta, so I used bacon. I think other meat or beans would be fine substitutes for the chicken. Delicious with sourdough bread!

By: Karen
Posted: Apr 11, 2021
Diet: Original
1 Helpful

38 reviews

We loved this. I blended 2 cups worth of the soup (before adding peas) and then added back into the pot to thicken the stock. After this, I didn't need the cream.

By: Jessica
Posted: Mar 12, 2022
Diet: Vegetarian
0 Helpful

The only adjustment I made was to add about 1/2 cup extra stock. Very good and easy to prepare.

By: Pat
Posted: Mar 07, 2022
Diet: Original
0 Helpful

Will make again! Yum!!!

By: Diane
Posted: Mar 05, 2022
Diet: Original
0 Helpful

Delicious!

By: Katarzyna
Posted: Mar 04, 2022
Diet: Original
0 Helpful

I did not find this to be very flavorful. My kids did not like it either.

By: Julie
Posted: Apr 20, 2021
Diet: Original
0 Helpful

This is a delicious, versatile soup. I could not find pancetta, so I used bacon. I think other meat or beans would be fine substitutes for the chicken. Delicious with sourdough bread!

By: Karen
Posted: Apr 11, 2021
Diet: Original
1 Helpful