Chicken Soup With Pasta Recipes

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CHICKEN AND PASTA SOUP



Chicken and Pasta Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

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.

CREAMY CHICKEN-PASTA SOUP



Creamy Chicken-pasta Soup image

Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but macaroni would also work well. rich and creamy, and full of goodies!

Provided by Bev I Am

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrot (about 2 medium)
1 medium onion, chopped
3 tablespoons all-purpose flour
6 cups chicken stock or 6 cups canned low sodium chicken broth
1 1/2 cups half-and-half
2 tablespoons chopped fresh parsley
1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 lb sugar snap pea, halved diagonally
3 tablespoons fresh lemon juice

Steps:

  • Melt butter in heavy large pot over medium heat.
  • Add mushrooms, celery, carrots and onion.
  • Cook until celery and onion are tender, about 5 minutes.
  • Add flour and cook 3 minutes, stirring frequently.
  • Gradually mix in chicken stock.
  • Bring soup to simmer, stirring frequently.
  • Add half and half and chopped parsley and simmer 5 minutes.
  • Add chicken tenders and simmer until cooked through, about 5 minutes.
  • (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta.
  • Bring chicken soup to simmer.
  • Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
  • Mix in lemon juice; season to taste with salt and pepper.

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