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Do you recall the famous quote from Romeo and Juliet, "A rose by any other name would smell as sweet"? This chicken pasta soup probably should have been called "Long Lost Chicken Soup" or "The Chicken Soup that Got Away" or "Lost but not Forgotten Chicken Soup". But you know what? Just like Shakespeare's rose, this soup is super delicious no matter what you call it!
Why would I call this wonderful soup any of those strange names mentioned above? Well, it's because they're all quite accurate!
I first published this recipe for Chicken Pasta Soup several years ago. It's got that wonderful homemade chicken soup flavor, but can be put together easily in less than an hour. It's also really versatile in that you can use leftover chicken, rotisserie chicken or leftover turkey, all with delicious results. Everyone who's tried it seemed to love it and it's one of those soups that's popular with kids and grownups like.
The problem arose when the original recipe/post disappeared sometime in the last year. About 9 months ago, I started getting emails from readers who'd made this chicken pasta soup and loved it, but when they went to look for it on The Café website, it was nowhere to be found!
When the first email came, I was pretty sure that the reader just hadn't searched hard enough for it. I planned to find the recipe and send her a link for it. Recipe posts just don't vanish into thin air. But when I went to look, sure enough, it was gone. I have no idea what happened, but I've been intending to take new pictures and repost the recipe ever since I became aware of this mysterious disappearance.
Finally last week, after receiving many more emails requesting the recipe, I made the delicious chicken pasta soup again and we captured new images. So... voila, here's the beloved Chicken Pasta Soup! I think I'll put a lock on the post this time!
What makes this chicken soup such a favorite?
If you've never tasted this chicken pasta soup, you might be wondering why it would be such a favorite that readers would be searching for it and sending sad emails about not being able to find it. I think there are a number of reasons:
- This soup is easy to make. The hardest part is cutting up the veggies and chicken. Other than that, the soup pretty much makes itself.
- As this soup simmers, the whole house is filled with a wonderful, old-fashioned-chicken-soup aroma. So delightful on a chilly, gray day!
- The soup is loaded with flavor. A few wonderful "flavor enhancers" like:
- Shallots, which taste like a combination of garlic and onion but more refined. Shallots are often used in French cuisine and I think they impart a really nice, "fine" flavor to soups, stews, sauces, etc.
- Bay leaves are simmered in the chicken broth adding a subtle, but delicious layer of flavor.
- Lots of fresh herbs, actually a double layer of herbs! Fresh rosemary and thyme are added as the soup simmers and another portion is stirred in at the end. See what I mean? Tons of delicious flavor with a few simple steps.
- As I mentioned earlier, this soup is universally loved. Children gobble it up and adults always come back for second helpings.
What is Acini Di Pepe Pasta?
This chicken pasta soup recipe calls for Acini Di Pepe (pronounced ah-CHEE-nee dee PAY-pay) pasta. Acini Di Pepe is a delicious tiny pasta with a round shape. Acini Di Pepe actually means "seeds of pepper" or "peppercorns" in Italian but this has nothing to do with the flavor of the pasta, rather just the size and shape.
Acini Di Pepe is perfect for soups and is delicious in pasta salads. I love it in this soup because, although it does expand during cooking, it doesn't tend to soak up as much of the broth as other kinds of pasta do. Acini Di Pepe can be found in many larger grocery stores along with the other varieties of pasta. I find that most grocery stores will group the tiny pasta, such as orzo, pastina, Israeli couscous and Acini Di Pepe together.
If you can't find it at your local store, Acini Di Pepe can be ordered online or you can substitute one of the other tiny types of pasta mentioned above.
Know someone who could use a little extra love and care? This soup is the perfect thing to take to them! Every warm, delicious spoonful is loaded with that homey, comfort taste that exudes nurture. The recipe makes a big pot of soup so there will be plenty to enjoy yourself with extra to give away!
Want to see how easy it is to make this soup? We created a quick video to show you, check it out:
Café Tips for making this Chicken Pasta Soup
- This soup reheats wonderfully on the stovetop or in the microwave. The flavor actually seems to get better and better as the ingredients meld and marry together. It makes a great lunch at home, at work or at school on a chilly day!
- When you add the Acini Di Pepe pasta to the soup, you won't even see it at first. Don't be tempted to add more. Within the 8-10 minutes cooking time, there will be plenty!
- Although the Acini Di Pepe pasta doesn't absorb as much broth as other pasta might, you may need to add a little chicken broth after the soup is stored in the refrigerator for a day or two.
- I love the low sodium (and regular) organic free range chicken broth from Trader Joes. It has a beautiful yellow color with no artificial dyes and great homemade flavor.
- Need a gift idea for someone who loves to cook? I'm crazy about my Staub Dutch oven pot. It's one of those pots that will last forever, it cleans up beautifully and always looks like a work of art.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
P.S. If you want a chicken soup that makes itself while you're at work or out playing, you'll love this Lemon Orzo Slow Cooker Chicken Soup.
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Homemade Chicken Pasta Soup
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 and thyme, each
- 1½ teaspoons kosher salt, if you're using regular salt, start with a half teaspoon and add more, if needed.
- ¼ teaspoon freshly ground black pepper
- 1 cup Acini di pepe pasta, You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
- 3-4 cups leftover turkey or chicken, diced, rotisserie chicken works great
To finish:
- 1 teaspoon finely chopped fresh rosemary and thyme (each)
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. This allows the flavors to meld.
Notes
Nutrition
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When I was in elementary school seventy-some years ago, I would ride my bike down a few streets to play with a classmate, Gail Rappaport. If I was lucky, Gail's Nonna would be visiting either from her condo in Florida or her home in Israel (which I of course assumed was the next state over from Florida) and she would have made her simply amazing coconut macaroons, and plenty of them, But if was *really* lucky, I might arrive on a day Nonna had made her chicken soup. At my house, chicken noodle soup was either Campell's "Chicken with Worms", with a few lumps of a squishy tan substance and vegetable bits the color of Army camouflage , as we called it, or Arthur Godfrey (Lipton's) chicken soup that had weird noodle splinters in it and tasted like my PF Flyers high-top sneakers. Nonna's soup, on the other hand, smelled like Sunday dinner and had real hunks of juicy chicken in it, big enough to chew, and pieces of real carrots and celery that looked like jewelry and actually tasted like what they were., and tiny, magical noodles made out of stars. This evening I made Chris' chicken pasta soup and I was stunned to discover something: today I became Gail's Nonna! Thank you, Gail. Thank you, Chris.
Hi John, Thank you for the excellent review and for sharing your lovely childhood story about chicken soup. We're thrilled to hear that this recipe rivaled Gail's Nonna's soup - that is very high praise indeed! Your soup description is charming as well - thanks so much for letting us know how much you enjoyed it!
Our whole family absolutely loves this soup! Thanks for sharing it.
Your soups are getting us through a New England winter in comfort & pleasure.
Hi Susan, Thank you for the wonderful review! So glad to hear how much you and your family enjoyed this recipe and other soups from the Café. We're enjoying some lovely Spring-like weather in NC this weekend, so hopefully Spring will be just around the corner for you soon! In the meantime, enjoy the soups!
Is that amount of chicken equal to about half a Costco chicken, do you think, or more like a whole one?
Hi John, I just used the white meat from a Costco chicken and it was around 3 cups. If you use the white and dark, you will have more but that just makes for more protein, which is never a bad thing!
I LOVE the fact that you don't have to cook the pasta separately and then add the cooked pasta to the broth/soup! Thank you for such a tasty recipe.
Thanks for the excellent review, Lynn! It's great to hear how much you enjoyed this recipe and its method - we appreciate you taking the time to let us know!
This soup recipe looks delicious and comforting. I am preparing meals for the freezer in anticipation of an upcoming surgery. Would this soup freeze well or would the pasta just be mushy once thawed?
Hi Elizabeth, this soup freezes well! Acini de Pepe is one of the few pastas that doesn't get mushy after being frozen.
Hope all goes well with your surgery!
Oh my goodness! Second time making this. So easy and is by far better than any I’ve made, including my Mom’s! Shhh, don’t tell her😉 Keep the delicious recipes coming!
Hi Aldyth, Thank you for the wonderful review! It's great to hear how well this recipe turned out for you - thanks for taking the time to let us know!
LOVE, LOVE, LOVE THIS SOUP! I have been making this recipe monthly (minimally) for well over a year. It has turned out delicious every single time, never disappoints. I’ve even made it without chicken and have used the different pastas as suggested. It’s a menu staple here. Thank you for sharing!
Thank you for the excellent review, Paula! So wonderful to hear how much and how regularly you enjoy this recipe - thanks for letting us know!
This recipe is easy and delicious . This will be the only chicken soup recipe I will be making from now on. I was wondering if I could use dry rosemary and thyme in fresh and what measurements would it be .
Thank you
Hi Jill, Thanks for the great review! Yes, you can certainly use dried rosemary and thyme in place of fresh. Use a 3:1 ratio, one part dried to three parts fresh (for example, 1/3 teaspoon dried for 1 teaspoon fresh). So glad you're enjoying the recipe!
If I could rate it a 10 I would
We have been enjoying your soup for years and because I am Italian I always add a can Of ORGANIc Diced tomatoes. Enjoy your site and have made many of your recipes — please keep sharing.
Lorraine
Hi Lorraine, Wow, thank you for the kind words and the excellent review! It's wonderful to hear how much you like this soup and that you are enjoying the website!
We absolutely LOVE this recipe! Have made it several times. It is so easy and has never used this type of little pasta until we made this soup but love the little beads. It is a hearty and heart warming soup anytime. We have even made it in July. We usually serve with a sourdough baguette. Love!!
Awesome! Thank you for the review, Anne!
Another one of your fantastic soups. Well done indeed. Flavorful, enough to feed 6 hungry people and pairs well with a lovely salad. Loved it.
Awesome! Thanks for the review, Stacey!
I've never loved chicken noodle soup, however, this one changed my mind. It was the best I've ever eaten.
The quality of the chicken stock/broth makes such a big difference, I must add. I started with store bought in a carton then added some defatted juices saved from roasting a whole chicken. I crave this soup now. It was so, so good!
Thank you!!
Wonderful! Thanks for the review, Julie!
Great recipe! Love that it makes a ton and I have leftovers. I’ve made this with rotisserie chicken as well as chicken cooked in the broth, and the rotisserie chicken was the move. Would recommend for anyone!
Thanks for the review, Emily!
I made this for a friend. I bought fresh leg quarters, pan seared and then simmered them in a white wine, butter sauce before cooling and adding to the soup. Wow! So delicious and warm on a cold December nite! Thank you!
Wonderful! Thanks for the review, Kaybee!
I have made this soup every year for the past 7 years on Christmas day. My kids, grandkids, friends and relatives rave about this soup and always ask "You are making the soup, right?" Thank you for sharing your recipe.
That's great, Andrea!
This is THE BEST soup recipe and I make it often exactly like the recipe and it is PERFECTION every time! I also make this for family and friends whenever they are a little "under the weather" and they perk right back up. Thank you so much for the incredible recipes:)
Awesome! Thank you for the review, Carol!
I’ve been wanting to make this soup for so long! My seasonal allergies had gotten the best of me today so I wanted a feel good soup! I made a smaller batch and just eyeballed the amount of ingredients I added. In addition to the lemon, I squeezed some fresh orange juice to mellow out the flavors. And added Vitamin C! When the broth was becoming more veggie broth color, I added a sprinkle of ground tumeric for color and its anti-inflammatory benefit. I used Israeli cous cous and shredded rotisserie chicken. Wish I felt up to baking Old Bay cheddar biscuits but maybe next time. I’m always looking for non-tomato based soups and this really hit the mark! Thank you!
Wonderful! Thank you for the review, Shirlee!
Made this soup today - and wowie wow wow is it delicious. Checks all the boxes of comforting, homey, light but so very satisfying. I used the tiny dicing plate on my Vidalia Chop Wizard to make the vegetables tiny cubes (about the size of pasta). And a rotisserie chicken cut in tiny cubes as well. It will definitely stay in my Sunday Soup rotation. What originally brings me to try recipes here are y’all s’ gorgeous photos - they really jump off screen. Thanks for a great site!
Awesome! Thank you for the kind review, Martie!
This is the best Chicken "Noodle" soup I've ever had. The Acini di pepe pasta is the perfect "noodle" for this soup. The Fresh herbs really give it flavor and the combination of herbs is perfect. This is an absolute keeper.
Thanks, Linda! So happy to hear you enjoyed this!
I've made this several times over the past few weeks. So delish! However, I leave out the rosemary and thyme, but sprinkle Romano cheese into each bowl upon serving. Thank you for posting this great recipe!
Great! Thanks for your review, Corinne!
Due to allergies, I can't use onions, shallots, garlic, etc. Can you recommend a substitute that will add flavor?
Hi Judy, that is difficult. I know it's hard for you to cook. Just wondering, can you use garlic or onion powder or salt?
I’ve made this recipe many times, following your instructions exactly. We love it. I’ve also frozen it in individual serving sizes & find that the acini pasta doesn’t get that mushy. Thank you for such a delicious, healthy soup.
Awesome! Thanks for your review, Lorena!
Good morning. I have two questions for you. Could I cook a couple chicken breasts in the broth? Also can I use dried herbs instead of fresh? Thanks for your help
Lynn
Hi Lynn, if you cook chicken breasts in the broth, I would suggest skin-on, bone-in as boneless chicken breasts can easily get tough. Dry herbs will work fine. You won't need as much!
This soup looks fabulous! Does it freeze well?
Hi Cindy, it will freeze well without the pasta. Add the pasta after it's thawed as it can get a little mushy when it's frozen and thawed.
This is an amazing recipe! How much constitutes a serving? Trying to get healthier for the new year!
Hi TJ, a serving is right around 1 cup. So happy you enjoyed it!
I'm allergic to onions, shallots, garlic, etc, and I know they add a lot of flavor. Do you have any suggestions that might work as a replacement in this recipe? Thanks!
Hi Judy, that's a difficult one. I might try a website that specializes in specific diet intolerances.
Hello Chris. I've made your Chicken Pasta soup at least a dozen times. It's the best. This recent batch I made doesn't have that brighter or deeper yellow color to it. I didn't have the Trader Joe's Chicken Broth, but used another brand (was also low sodium) and it just didn't give it the color that is shown in your pics. Any suggestions? I was adding some dried Chicken bouillon but maybe I didn't add enough. thanks again for commenting.
Joanne
Hi Joanne, you're so right, some chicken broth has great flavor but the color just isn't that appetizing. One little trick you could try is to add a pinch of turmeric. Trader joe's broth has a small amount and just a little adds a lot of color without imparting much, if any, flavor.
Thank you Chris! Your suggestion is amazing and very helpful.
Made this soup yesterday. So simple, satisfying, and delicious. Living alone, I do appreciate the ability to adjust recipes to number of servings upon printing. Love your recipes and the community feel of the site.
Thank you, Joann! I'm so glad to hear that.
I have made this soup many, many times and another kettle full is on the stove right now. Excellent, excellent, excellent!
Awesome! Thank you, M!
This is an excellent recipe. My family loved it. It was so easy to make with a rotisserie chicken. Will be making this dish a lot this winter
Wonderful! Thanks, Kristin!
I found this to be way too much broth. Most soups have 6-8 cups of broth and a few other flavorful ingredients. Have you tried using less broth?
Thank you!
Kristen Berry
Hi Kristen, you can use less broth if you prefer.
This is a great soup, Chris! We velveted our chicken first and it made it so tender and flavorful! Hope you are both enjoying this beautiful weekend.
That's awesome, Paula! Thanks for letting us know!
I make this soup all the time. Switch the thyme and rosemary and bay leaf out for a tablespoon of italian seasoning and add a can (undrained) of diced tomatoes with basil, garlic and oregano. You now have the Italian version of chicken soup. Serve with a nice hunk of italian bread and a good sprinkle of parmigiana cheese. Original recipe is also the bomb with some fresh chopped spinach thrown in at the end. Can’t beat this on a cold winter night. The ancini pasta holds up well to the broth and doesn’t get mushy like most do so leftovers can be refrigerated for a few days. Orzo works well also.
Thanks for your review, JoAnn! Your adaptations sound delicious 🙂
Easily the best chicken noodle soup I have ever had! I’m a fairly picky eater and this was a great way to get my veggies in, especially on a rainy day. Plus, it was quick and easy. Win, win!
Awesome! Thanks for letting us know, Rachel!
This is one of my favorite soups and I make it quite a bit. Highly recommend.
Thanks, Linda!
Chris, could I make the broth and veggies ahead of time, freeze, and add the chicken and pasta when ready to serve?
Yes, you could do that, Karen.
Chris you are the best. Another winner. I did decrease the noodles to 3/4 cup because we like our soup a bit brothier and that was my only change. Made it today and it’s 92 degrees here, but I was craving a bowl. Might add some fresh spinach, 1 cup or so, next time. Great recipes! Great photography! Blessings!
Thanks so much for letting us know, Chris!
Chris you are the best. Another winner. I did decrease the noodles to 3/4 cup because we like our soup a bit brother and that was my only change. Made it today and it’s 92 degrees here, but I was craving a bowl. Might add some fresh spinach, 1 cup or so, next time. Great recipes! Great photography! Blessings!
Delicious new standard in my house! Thank you!
I love that! Thanks, Judy!
Hi Chris, I've been visiting your blog and have made several of your recipes - Greek salad, cheddar chive biscuits, sweet potatoes (can't remember the name but sweet and so good!), thin crust tortilla pizzas, chicken rice soup - but this one is my absolute favorite. For this soup, I ordered the Acini Di Pepe pasta off Amazon and am so glad I did. I almost used Israeli cous cous but that soaks up so much liquid and gets mushy. I shared it with a co-worker who made it for a sick neighbor and she loved it too (she also ordered the pasta lol). Thanks for this great site! I love how fresh and simple your recipes are! Your site makes me want to cook!
Thank you so much for your kind words, Laura! It makes me happy to hear you're enjoying the site! 💕
I make this soup from memory - given from my grandmother to my father to me. But my wife wanted the recipe to cook while I was at work, so thank you for posting it!
My main deviation from your recipe is that I make the ancini separately in heavily salted water, drain it, rinse it, and then add it to the soup with veggies. This way, we don't lose the stock to the pasta and the salted pasta adds greatly to the flavor of the soup.
Thanks for sharing your results, David!
This soup was delicious! I used better than bouillon seasoned roasted chicken base (low sodium) and didn’t add salt. I did add a little cayenne pepper to my bowl and it was great. Served it with a rustic whole grain and garlic bread. Perfect for a winter night dinner. Thanks for the recipe!
Thanks for sharing your results, Donna!
Soup was delicious-should have listened to your comment about don't add more pasta -cuz I did : ) and you are right it takes over~
😂 it does! Glad you enjoyed it, Kerri!
Made this recipe tonight as a last minute “what do to with chicken that’s different” mentality and used what was in hand. Frozen mixed veggies, red and orange bell pepper, tiny shell pasta, avocado, tarragon and sage. Like I said ... what was on hand. Regardless the soup turned out delicious. Mine is definitely a “Frankenstein” version of yours but still tasty.
Thanks for the recipe.
Sounds delicious Brian!
After making this soup I deleted my go to Chicken soup recipe that I had been using for years! My husband said to use this as a base for chicken noodle as well. So delicious! Fresh herbs makes all the difference. Only thing I did different was add some fresh chopped parsley and instead of additional salt I added chicken base. Thanks for a great recipe!
You're welcome, Jacqueline! Thanks so much for sharing your review!
Chris, what size Dutch oven did you use?
Thanks, jk
Hi jk, my Dutch oven is 4 quarts.
Made this tonight and it was delightful! So yummy, BF had seconds! This will forever be my go to chicken soup recipe. Thank you!
Yay! We love this soup too, Cheryl! Thanks so much for sharing your results 💕
Made this for dinner tonight and it turned out wonderful! My son and husband went back for seconds. Followed the recipe exactly, no changes!
I must say I have been visiting your website regularly since November of 2018 and every recipe I’ve tried has come out great. I love your easy to follow directions and special tips, and I have purchased some things you have recommended and can’t believe I’ve gone this long without them!. I can’t even tell you how many people I’ve referred to your site. I know I should have commented MUCH earlier, but thank you for all the great recipes and tips!
Happy new year!
Thank you so much, Kristen, for such a kind and thoughtful comment. I'm so happy you've enjoyed the Café and this soup!
Made this twice and both times it was delicious. So easy. I used pearl couscous because that’s what I had. My grandkids loved it after a morning of skiing!
Thanks for sharing your results, Suzanne. I bet it would be fabulous after working up an appetite skiing!
I made this soup tonight and it was quick, easy and delicious. It was the perfect way to use up chicken leftovers. The only change I made was I added a little bit of fresh lemon juice at the end. My family ate every bit of it! Thank you for sharing this recipe.
Thanks so much, Katherine for sharing your results. I'm so happy everyone enjoyed it. We love this soup!
I just made the soup for a sick friend. I thought that the shallots were over powering. Maybe I didn’t cook them enough. 3/4 of a cup seems like a lot. Love your website. Carol
Thanks, Carol. The shallots should just sort of blend into the soup and not stand out at all. I'm wondering if you might have had some overly strong shallots.
I’ve always made soup for others when they’re sick, but this Christmas, our family came down with “it” including me! Then I had the onset of a cold which I haven’t had in years! I remembered saving the link to this soup, so I made it for me, and it’s downright therapeutic! Delicious and just the right thing to soothe both body and soul! Thanks for your recipes!!
Thanks, Pat! I'm so happy you enjoyed this soup! Hope you're feeling better!
I have made this recipe so many times. It’s my favorite “chicken noodle soup” recipe ever. Highly recommend!
Thanks so much, Linda!
Whew! I was going to check the recipe before grocery shopping, and I got a little panicky when the link wouldn’t open. Thanks for reposting.
PS one of us seems to spell her name wrong. 🙂
Haha, I think you're right about the name. I bet you get called everything but the kitchen sink too!
I'm happy you've enjoyed this soup!
this was wonderful! me and hubby couldn't get enough of it. I used the couscous as that was what I had. I'll definitely make this again. Thanks for sharing
I love the lemon orzo soup and now I will make this.all of your recipe are so good !!!!!!
Thanks, Pamela! I appreciate your encouragement - hope you enjoy this soup as much as the lemon orzo 💕
This soup looks just perfect for my husband and me.....and a family in our neighborhood who is going through a rough time due to illness! Chris, do you have a favorite way to package soup for gifting. I love Mason jars, but a quart jar would not be enough for this family. Thank you!
How about a gallon freezer bag for gifting to a larger family? Granted, not the prettiest presentation but effective.
I use the quart size to freeze my soups...usually half full because I cook for one. Once the air is squeezed out, I freeze them flat. They take up very little room.
Thanks, Judy! That's a great idea!
Another way would be to use a couple of mason jars or a nice Rubbermaid container.
I'm so glad you brought this back! What a beautiful soup. And since I'm watching snow fall outside my window right now, the timing is perfect for a big pot of this delicious soup 🙂
I had some frozen cooked chicken so put soup together - fabulous as all your recipes are!
Thanks
Thanks so much, Kathleen! Wow, you're speedy! I'm so happy you enjoyed it! 💕 Chris
Would it make a difference to use regular sodium chicken broth as opposed to low sodium chicken broth and forgo the extra addition of salt? How would this affect the recipe?
Hi Jennifer, it would be fine to use regular chicken broth. Yes, skip the salt and then taste it at the end. You'll probably still need to add salt to make it tasty but you can decide on that.
So grateful to have this recipe back again!!!
Thanks, Jessie! I was so happy to make it again. I had kind of forgotten how delicious it is!
We've had a second day of record low temperatures and it's the perfect time to hunker down and make some chicken soup. Your recipe is perfect, Chris!
Oh yummm. Nothing like homemade soup on a blustery day. This is great. I love the time reduction on putting it all together. I’m an old fashion cook normally. I don’t mind taking my time, but this really tastes 👏 awesome. I’m glad I found your site.
M
I'm glad you found the site too, Marla! Thanks for taking the time to leave a comment!
I think I'd come back for seconds and thirds! What a gorgeous soup and no doubt delicious. It snowed a little here today - how crazy if that? Perfect day for a bowl of this gorgeous soup.
This soup looks delicious! I have a suggestion for the pasta... I always cook my pasta separately to al dente (even tiny pasta--pastina, orzo, etc.). I store the pasta separately from the soup, but I always coat it with a little bit of olive oil so it won't stick together. When reheating the soup, I scoop a couple of spoonfuls of the pasta into the bowl and ladle the hot soup over it. By doing this, the pasta won't absorb any extra liquid and become too soft (and enlarged and soggy). I think when pasta is left in the soup, the texture becomes no better than a can of Campbell's chicken noodle soup. Try cooking and storing separately!
Thanks, Terri! I appreciate you taking the time to leave a comment.
I do agree with you about pasta getting soggy in soup but I find that this tiny Acini di pepe pasta is an exception. I had a bowl of this soup for breakfast (I know I'm a little strange). I actually made the soup several days ago and the pasta was still delicious today and not soggy at all. I'm not sure what it is about this pasta that's different, may just because it's so small.
Hi Chris this looks lovely. It is cold here in NJ, probably almost like where you are. We had flurries earlier. My family loves potatoes in ANY soup. How many potatoes do you think I could jam into this one? I know it has pasta, but for them it isn't soup without potatoes!I do not know how I missed this the first time. I just made your shortbread cutout cookies. They are our favorites.
Hi Karen,
It's kind of fun seeing the cold weather come. I love the change of seasons.
Regarding the soup, I think you could add two medium potatoes but then I would also add just a bit more of the broth too.
This looks delicious, especially for these cold days! Can this soup be frozen or would it make the pasta mushy?
Hi Naomi, I haven't tried freezing this soup as it never lasts that long but I think it would work just fine. I would just be sure to let it thaw completely before stirring it to keep the pasta intact.