Homemade Chicken Pasta Soup
This Homemade Chicken Pasta Soup is a quick and delicious meal that tastes like it took all day to prepare.
Equipment
- Dutch oven
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 as needed
- ¼ teaspoon freshly ground black pepper
- 1 cup Acini di pepe pasta or 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
Preparation
- 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.
Notes
See Café Tips above in post for further instructions and more detailed tips.
Nutrition
Serving: 1cupCalories: 151kcalCarbohydrates: 16gProtein: 9gFat: 6gSaturated Fat: 1gCholesterol: 10mgSodium: 401mgPotassium: 387mgFiber: 2gSugar: 3gVitamin A: 6817IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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