chicken pasta soup

This delicious Homemade Chicken Pasta Soup tastes like you spent all day in the kitchen, but in reality, you can put it together, start to finish in less than an hour! It&#x27;s also fabulous with leftover turkey!

Homemade Chicken Pasta Soup

extra virgin olive oil

shallots (about 2 large shallots)

celery (diced)

carrots

chicken broth

bay leaves

rosemary and thyme (each)

salt

black pepper

turkey

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.

Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it &quot;Tuscan&quot; because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it&#39;s not authentic - and that&#39;s ok! It&#39;s still delicious. :)

Creamy Tuscan Chicken Soup

500 g/1 lb chicken thighs (, skinless boneless (Note 1

salt and pepper

/ 2 tbsp unsalted butter

onion (, finely chopped)

garlic (, minced)

celery stems (, finely sliced (sub 2 carrots))

chardonnay

chicken stock/broth (, low sodium)

water

tsp cooking/kosher salt

tsp black pepper

grams/8

(tightly packed) parmesan, (finely grated

thickened/heavy cream ((Note 5 for milk sub))

baby spinach (, chopped kale or similar)

tomato

tsp cornflour/cornstarch mixed with 2 tsp water

Cook outside of chicken - Sprinkle each side with the salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes - it&#39;s fine if the inside is still raw, it cooks more later. Remove onto a plate.

Soup flavour base - Turn the stove down to medium low. Add garlic, onion and celery into the same pot then cook for 3 minutes or until the onion is softened.

Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.

Broth &amp; pasta - Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (~10 minutes), stirring every now and then so the pasta doesn&#39;t stick to the base of the pot.

Add chicken partway - While the pasta is cooking, chop the chicken into 1.5cm / 1/2&quot; pieces then add into the pot to finish cooking.

Finish soup - Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.

Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!

Storing - Separate pasta from soup so it doesn&#39;t bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)

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Top 2 chicken pasta soup recipes from across the web

The most viewed chicken pasta soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Chicken Pasta Soup

Creamy Tuscan Chicken Soup

The most viewed chicken pasta soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine