Homemade Chicken Pasta Soup
A comforting chicken pasta soup made with fresh vegetables and herbs, perfect for a cozy meal.
Equipment
- Large Dutch oven or pot
Ingredients
- 2 tablespoons extra virgin olive oil (30 ml)
- 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 (2.8 L)
- 2 medium bay leaves
- 1 teaspoon finely chopped fresh rosemary (5 g)
- 1 teaspoon finely chopped fresh thyme (5 g)
- 1 ½ teaspoons kosher salt (9 g)
- ¼ teaspoon freshly ground black pepper (1 g)
- 1 cup Acini Di Pepe pasta (200 g)
- 3-4 cups diced leftover turkey or chicken (450-600 g)
Instructions
- Start by adding olive oil to a large pot over medium heat. You will know it is ready when it shimmers slightly. This oil creates a flavorful base for the soup. Be careful not to let it smoke, or the flavor will take a hit.
- Add the chopped shallots and let them soften for a few minutes until they smell sweet and fragrant. Stir occasionally to avoid burning. This step builds that delicious foundation, so keep an eye out to prevent any browning.
- Toss in the diced celery and carrots, and cook until slightly tender, noticing their colors brightening. This adds a comforting sweetness that complements the soup's base, but do not cook them too long or they might lose their crunch.
- Slowly pour in the chicken broth and add bay leaves, rosemary, thyme, salt, and pepper. Stir well and let it come to a gentle boil. The aroma should fill your kitchen. Just ensure the broth is not boiling too vigorously, as this can affect the simmering later.
- Once it is boiling, add the Acini Di Pepe pasta and stir. Let it cook until al dente for about ten minutes. Be cautious not to overcook it, as that can make it mushy.
- After cooking the pasta, add your leftover turkey or rotisserie chicken. Stir until everything is heated through. The smell should be incredible! Just remember, if you overheat, the chicken might dry out a bit.
- Taste your soup and feel free to add more salt, pepper, or herbs if needed. It should feel balanced and warm in flavor.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days.
If pasta becomes mushy, stick to the recipe's quantity and cook it just until al dente for the right texture.
When the soup tastes bland, a sprinkle of salt, pepper, or fresh herbs can brighten the flavors nicely.
If the broth thickens after refrigeration, a splash of chicken broth or water will help get it back to the desired consistency.
For reheating, the stovetop is great, but you can also use a quick zap in the microwave for convenience.