Homemade Chicken Pasta Soup
This Homemade Chicken Pasta Soup is quick to prepare yet deliciously satisfying, perfect for any chilly day.
Equipment
- large Dutch oven or pot
Ingredients
For the soup
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped shallots about 2 large shallots
- 3 medium celery stalks diced
- 8 medium carrots peeled and diced
- 12 cups low sodium chicken broth
- 2 medium bay leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1½ teaspoons kosher salt adjust based on salt type
- ¼ teaspoon freshly ground black pepper
- 1 cup Acini di pepe pasta can substitute with pastina, orzo, or Israeli couscous
- 3-4 cups leftover turkey or chicken diced, rotisserie chicken works great
To finish
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
Instructions
Cooking 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 to allow the flavors to meld.
Notes
See Café Tips above in post for further instructions and more detailed tips.
Nutrition
Serving: 1bowlCalories: 151kcalCarbohydrates: 16gProtein: 9gFat: 6gSaturated Fat: 1gCholesterol: 10mgSodium: 401mgPotassium: 387mgFiber: 2gSugar: 3gVitamin A: 6817IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!