5 from 36 votes
Chicken and Pasta Soup
This Chicken and Pasta Soup combines chicken breast, diced vegetables, and Acini di pepe pasta in a flavorful broth infused with turmeric, lemongrass, ginger, and garlic. The soup offers warm aromatics balanced with tender chicken pieces and small pasta pearls, making it comforting and satisfying for cooler days or when craving a nourishing bowl.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Course:
Soup
Cuisine:
American
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups carrot 3 medium. Dice small, diced
- 1 1/2 cups celery 3 stalks. Dice small, diced
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 Tbsp ginger peeled and minced
- 4 cloves garlic minced
- 1 1/2 Tbsp lemongrass paste (found in the produce by the herbs)
- 4 (14.5 oz) cans chicken broth low-sodium
- 3/4 tsp Turmeric ground
- salt freshly ground
- black pepper freshly ground
- 1 lb chicken breast pounded evenly to 1/2-inch thickness with flat side of a meat mallet, boneless, skinless
- 2/3 cup Acini di pepe pasta dry; or orzo pasta
- 1/3 cup parsley chopped, fresh
- 2 Tbsp lemon juice fresh
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add carrots, celery and onions and saute 5 minutes then add ginger, garlic and lemon grass paste and saute 1 minute longer.
- Pour in chicken broth, turmeric and season with salt and pepper to taste.
- Add chicken breasts, bring to a boil, then reduce heat to medium-low, cover pot and simmer until chicken has cooked through, about 10 - 15 minutes (it should reach 165 degrees in center on an instant read thermometer).
- Transfer chicken to a cutting board and let rest 5 minutes (note that chicken will be very yellow, it's just the turmeric).
- Meanwhile add pasta to soup, cover and boil 10 minutes or as directed on package, stirring occasionally.
- Dice chicken into small pieces, return chicken to soup. Stir in parsley and lemon juice. Serve warm.
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