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Chicken and pasta soup recipe

Chicken and pasta soup recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup

This soup is super-easy to make. Perfect for those cold winter months.

30 people made this

IngredientsMakes: 10 - 12 servings

  • 2 cubes chicken stock
  • 350g fusilli pasta
  • 3.1 litres chicken stock
  • 1 litre water
  • 6 sticks celery, chopped
  • 1 onion, chopped
  • 4 carrots, chopped
  • 675g chicken, cut into bite size pieces
  • garlic granules to taste
  • 1 teaspoon onion powder
  • salt and pepper to taste

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Place enough water in a 5-litre pot over high heat to boil the pasta. Place the stock in the water and bring to the boil. Place the pasta in the boiling water and cook according to package directions. Drain and set pasta aside.
  2. In a large pot over high heat, combine the chicken stock and water. To this, add the celery, onion, carrots and chicken. Bring to the boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic granules, onion powder and salt and pepper to taste. Cook 20 minutes or until vegetables are tender and chicken is no longer pink. Serve hot.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (22)

by DRWATSON27

For a simple recipe this soup had good flavor. To keep the noodles from getting too mushy I cooked them as directed but then didn't add them to the soup until the very end, just to warm them up.-16 Nov 2006

by Kara

I followed the recipe exactly as written except I halved it. It made a big enough pot for 4 people to have seconds, with just a little left over. I used campbell's broth with garlic and herbs, and also added the cooked noodles at the end, to prevent them from getting mushy! This was easy to make and tasted awesome, thanks!!!-02 Jan 2008


Quick Chicken Soup with Pasta

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain drizzle with EVOO.

While the pasta is working, in a small skillet, pour about 2 cups chicken stock over the chicken to cover it. Add the wine and bay leaf bring to a simmer over medium heat. Make sure the chicken is not sticking to the pan by giving it a wiggle with tongs. Lower the heat to low and gently poach until fully cooked, about 12 minutes.

Meanwhile, in a soup pot, heat 2 tbsp. EVOO over medium-high heat. Stir in the carrots, onion, garlic and thyme season with salt and pepper. Partially cover and cook until the vegetables are softened, about 10 minutes. Add the remaining stock and the cheese rind, if using bring to a simmer.

Remove the chicken from the poaching liquid cut into bite-size cubes and add to the soup. Strain in the poaching liquid. Stir in the peas and parsley discard the bay leaf.

Spoon the pasta into bowls. Ladle in the hot soup and top with the lemon zest and grated cheese.


Best Homemade Chicken Soup with Bowtie Pasta

Chicken Stock Ingredients:

  • 1 whole young chicken
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 cup of celery leaves chopped
  • 3 tablespoons extra virgin olive oil
  • 2 Bay Leaves
  • Sea salt to taste
  • Freshly cracked black peppercorns to taste

Chicken Soup Ingredients:

  • 1 pound of bowtie pasta
  • 2 cups chicken, chopped
  • 6 cups of chicken broth
  • 1 cup Yukon potatoes, sliced into 1&Prime squares
  • 2 cups kale, chopped
  • 1/2 cup Summer squash
  • 1/2 cup onions, diced
  • 1/2 cup celery, chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • Kosher salt or sea salt to taste
  • Freshly ground black peppercorns to taste

Directions:


Instructions

Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water.  While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat.  Add the vegetables and cook for 5 minutes or until tender-crisp.  Add the garlic and cook and stir for 1 minute.

Add the soup, water, chicken and lemon juice and heat to a boil.  Add the cooked spaghetti and cheese and toss to coat.  If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency.  Season to taste with salt and pepper.  Top with the basil and serve with additional Parmesan cheese, if desired.


Recipe Summary

  • Coarse salt
  • 1/2 cup dried (2 ounces) whole-wheat elbow macaroni
  • 3 cups reduced-sodium chicken broth
  • 1 cup mixed frozen vegetables
  • 6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
  • 1/4 cup fresh basil or parsley leaves, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 wedges store-bought cornbread, optional

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 Soup

Ah, the ever versatile chicken soup! Of course, we all know chicken soup is good for the soul and for healing a cold but did you know it dates back to before the Middle Ages? Variations of chicken soup exist all around the world as well.

The great thing about chicken soup is that you can make it a light broth or a rich and hearty meal by varying vegetables, spices, starches like pasta or rice, and the amount of chicken. Try a soothing chicken noodle or a country-style chowder

Stay home, save money, and learn a delicious new recipe. A medley of slow-simmered veggies make this Carrabba's copycat chicken soup hearty without being.

Method: stovetop
Time: 2-5 hours

Made with egg noodles, black pepper, onions, chicken, water, salt, chicken stock, celery, carrots, tart apple

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Made with cilantro, cumin, boneless, skinless chicken breasts halves, chicken broth, Rotel tomatoes, green chiles, onion, olive oil, garlic, lime juice

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Time: 30-60 minutes

Made with white pepper, onion, celery, carrots, chicken stock, chicken base, water, flour, butter

Method: stovetop
Time: 1-2 hours

Comfort food made from scratch with the help of your crock pot.

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This low-carb cream of chicken is decadent. Egg yolks and cream whisked into the broth make it rich as could be.

Method: stovetop
Time: under 30 minutes

This chicken and rice soup is as "set it and forget it" as it gets. Plenty of chopped veggies help make up a savory soup that's a whole meal in a bowl.

Method: crock pot
Time: 2-5 hours

There's nothing like a bowl of good chicken soup to hit the spot when you need it. This one's a keeper, cooking chicken from scratch is the key to a savory broth that.

Method: crock pot
Time: over 5 hours

Made with half and half, dill weed, margarine or butter, chicken tenders, cream of potato soup, frozen corn, chicken broth, onions, celery, carrots

Method: stovetop, crock pot
Time: 2-5 hours

Something about barley just feels right in a hearty, veggie-stuffed soup. This recipe is great for using leftover chicken, and is pretty accomodating to whatever spare.

Method: crock pot
Time: over 5 hours

Of course old-fashioned chowder is made from scratch. It's amazingly quick, though (under 30 minutes) so there's no excuse to cheat with canned stuff.

Method: stovetop
Time: under 30 minutes

Boneless chicken is slow cooked in a flavorful Tex-Mex mixture of onions, chili beans, black beans. corn, tomato sauce, beer, green chiles and taco seasoning.

Method: crock pot
Time: over 5 hours

This is no light, boring appetizer soup. Tender chicken, rich gnocchi, and an array of veggies make this a seriously hearty bowl of soup.

Method: stovetop
Time: under 30 minutes

Doesn't matter what country it's from, comforting chicken noodle soup is universal. This slow-simmered Yugoslavian version has plenty of cabbage and parsley, and.

Method: stovetop
Time: 2-5 hours

Made with evaporated milk, bay leaf, garlic salt, frozen mixed vegetables, onion, cream of chicken soup, chicken broth, dried parsley, dried rosemary, black pepper

Method: crock pot
Time: over 5 hours

Made with parsley, salt and white pepper, chicken stock, orzo pasta, boneless skinless chicken breasts, eggs, lemon juice, lemon zest

Method: stovetop
Time: 30-60 minutes

Chicken noodle somehow feels extra comforting with star-shaped pasta. Carrots, celery, and onion add some veggie goodness to this nourishing bowl of homemade happiness.

Method: stovetop
Time: under 30 minutes

Made with salt and pepper, noodles, chicken broth, celery, onion, carrots, chicken breasts

Method: stovetop
Time: 30-60 minutes

Made with egg, chicken, salt, onion, parsley, carrots, flour

Method: stovetop
Time: 1-2 hours

Let miso become your new savory secret. In recipes like this hearty udon noodle soup with snow peas, white miso packs an outstanding umami punch that'll have you scraping.

Method: stovetop
Time: under 30 minutes

Chicken is slow-cooked with corn and egg noodles for a warm bowl of Amish-style goodness.

Method: stovetop
Time: over 5 hours

This cheesy chicken chowder has an array of veggies that makes sure that it isn't just delicious, but redeeming and hearty as well.

Method: stovetop
Time: under 30 minutes

There's nothing like chicken soup to warm the body and soul, especially from a scratch-made recipe like this one. The chicken and veggies make an unbelievably rich-tasting broth.

Method: stovetop
Time: over 5 hours

This soup will definitely cure what ails you. It's loaded up with vegetables, pasta, and some Tex-Mex flavors of cumin and chipotle. Best of all, it's made with homemade.

Method: stovetop
Time: 30-60 minutes

Making your own broth takes a little effort, but it's essential for a souplicious result. Once you've got a savory stock to work with, throwing in the veggies and pasta.


Recipe Summary

  • 1/2 pound tubetti, ditali or other small pasta
  • 2 quarts chicken stock
  • 4 garlic cloves, thinly sliced
  • 5 ounces baby spinach
  • Salt and freshly ground pepper
  • 4 large eggs, beaten
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Extra-virgin olive oil and lemon wedges, for drizzling

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

In a saucepan, bring the stock to a simmer with the garlic simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.


  • 8 ounces pasta (penne, macaroni, or mini penne)
  • 1 cup frozen mixed vegetables (peas, or ​blend of peas and carrots)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion (chopped)
  • 1/2 cup celery (diced)
  • 1 teaspoon dried parsley flakes
  • Dash black pepper (freshly ground)
  • 2 cups chicken (diced, cooked)
  • 1 (10 1/2 ounces) can condensed cream of chicken soup or cream of chicken soup with herbs
  • 3/4 cup milk (whole or low-fat)
  • 1/2 cup sour cream (full fat or reduced fat)
  • Salt (to taste)
  • 1 cup Parmesan cheese (fresh shredded or about 3/4 cup grated)

Gather the ingredients. Heat oven to 350 F.

Grease a 2-quart casserole.

Cook pasta in boiling salted water following package directions rinse and drain.

Cook the vegetables as directed on the package. Drain and set aside.

In a medium saucepan on medium heat, melt the butter with the extra-virgin olive oil. Add onions and celery to the pan. Cook, stirring frequently until the vegetables are tender. Stir in the parsley, diced chicken, condensed cream of chicken soup, milk, sour cream, and the cooked vegetables. Stir and taste the mixture. Add salt as needed to taste.

Combine the drained cooked pasta with the sauce and vegetables.

Spoon the pasta and chicken mixture into the prepared casserole. Sprinkle the top evenly with the Parmesan cheese.


Chicken Stuffed With Basil and Mozzarella Cheese

The Spruce / Diana Rattray

This easy-to-prepare chicken dish makes an extraordinary topping for angel hair pasta or thin spaghetti. The chicken breasts are rolled around basil and mozzarella cheese and served with a homemade cream sauce.


Preparation

Step 1

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.


5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14 ounce size) imported Italian plum tomatoes
5 pounds hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
salt and freshly ground black pepper

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.


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