Homemade Chicken Pasta Soup
This delicious Homemade Chicken Pasta Soup tastes like you spent all day in the kitchen, but in reality, you can put it together, start to finish in less than an hour! It's also fabulous with leftover turkey!
Servings: 12
Calories: 151kcal
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
See Café Tips above in post for further instructions and more detailed tips.
Nutrition
Calories: 151kcal | Carbohydrates: 16g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 401mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6817IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg