Best Chicken And Pasta Soup Recipes

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

CHICKEN-APPLE SAUSAGE AND PASTA SOUP

Steps:

• In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
• In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

CHICKEN, VEGETABLES, AND PASTA SOUP

Steps:

• Finely dice the chicken, discarding any skin.
• Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
• Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
• Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

SLOW-COOKER CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

CHICKEN SOUP WITH PASTA AND WHITE BEANS

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
• Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
• Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

HEARTY TOMATO SOUP WITH CHICKEN AND PASTA

Steps:

• In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
• Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
• Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
• Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
• Refrigerate or freeze any leftovers.

INSTANT POT® CHICKEN AND PASTA SOUP

Steps:

• Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
• Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

CHICKEN, SQUASH AND PASTA SOUP

Steps:

• In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
• Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

LITTLE'S CHICKEN AND PASTA SOUP

Steps:

• Fry the onion until soft and golden.
• Add the chicken , mushrooms,,pasta and the stock.
• Bring to the boil, reduce heat and simmer for 10 minutes,.
• Stir in fresh basil leaves and season with salt and pepper.

PARMESAN CHICKEN AND PASTA SOUP, SANDY'S

Steps:

• In large pot over med-high heat add oil and saute onion until soft, about 3-4 min. Add garlic and saute another min. Add seasoning, tomatoes, broth and bring to boil. Reduce to low and add frozen veggies and simmer 10 min. Add cooked pasta, chicken and parmesan. Cook until pasta and chicken are heated through. Ladle into bowls, serve hot. Refrigerate leftovers if you have any!
• I made 12-19-18 with: 1 rotisserie chicken 1 box cooked small shells 2 small bags kroger frozen Italian vegetable s 1 can diced tomatoes 1 can diced tomatoes with basil garlic and oregano 2 boxes chicken broth Had no onions, so used onion salt. Had no Italian seasoning, so sprinkled with parsley, basil and oregano to taste. Also used more garlic...

CHICKEN AND PASTA SOUP

Steps:

• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
• Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.