Homemade Chicken Pasta Soup
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Servings
12
-
Calories
151 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Homemade Chicken Pasta Soup
Description
This hearty chicken pasta soup begins by gently sautéing shallots, celery, and carrots in olive oil to develop their sweetness and soften their texture. Chicken broth is added along with bay leaves, fresh rosemary, thyme, salt, and pepper to build a fragrant cooking liquid. The soup is simmered uncovered for 20 minutes to allow the flavors to develop and meld.
Acini di pepe pasta is then added and simmered until tender, usually 8-10 minutes. Finally, diced cooked chicken or turkey is stirred in with additional fresh herbs, and the soup is removed from heat. Letting the soup rest covered for 15 minutes allows the flavors to deepen and the pasta to soak up some broth without becoming mushy.
This soup combines tender vegetables, wholesome broth, small pasta pearls, and chunks of savory poultry, creating a balanced and filling dish. It pairs well with crusty bread for dipping or a light side salad to complete the meal.
The recipe suggests adjusting salt and pepper after cooking to taste and using rotisserie chicken or leftover turkey as convenient protein options. This flexibility makes it practical for home cooks seeking a nourishing soup using available ingredients.
Ingredients
For the soup:
- 2 tablespoons extra virgin olive oil
- ¾ cup shallot about 2 large shallots, finely chopped
- 3 celery diced, medium stalks
- 8 carrot peeled and diced, medium
- 12 cups chicken broth low sodium
- 2 bay leaf medium
- 1 teaspoon rosemary each, finely chopped, fresh
- 1 teaspoon thyme each, finely chopped, fresh
- 1½ teaspoons kosher salt if you're using regular salt, start with a half teaspoon and add more, if needed.
- ¼ teaspoon black pepper freshly ground
- 1 cup Acini di pepe pasta You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
- 3-4 cups turkey diced, rotisserie chicken works great, or chicken, leftover
To finish:
- 1 teaspoon rosemary finely chopped, fresh
- 1 teaspoon thyme finely chopped, fresh
Instructions
- Heat olive oil over medium heat in a large Dutch oven or pot. Add chopped shallots and cook for 2 minutes, stirring frequently. Add celery and carrots and cook for another 3-4 minutes, stirring frequently.
- Add the broth, bay leaves, fresh rosemary and thyme, salt and pepper. Bring soup to a boil then reduce to a steady simmer and cook, uncovered for 20 minutes.
- Remove bay leaves and add the Acini di pepe pasta. Stir and return to a simmer. Cook for 8-10 more minutes, or until pasta is tender.
- Add diced chicken (or turkey), rosemary and thyme. Stir well and remove from heat. Taste and add more salt and/or pepper, as needed. Cover and allow soup to sit for 15 minutes before serving. This allows the flavors to meld.
Notes
- Use rotisserie chicken or leftover turkey to save time and add convenience for the protein component.
- Allow the soup to rest covered for 15 minutes before serving to meld flavors and improve texture.
- Adjust seasoning after cooking to ensure balanced salt and pepper levels.
- Acini di pepe pasta can be substituted with pastina, orzo, or Israeli couscous for varied texture and availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 401mg | 17% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6817IU | 136% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
