Easy Chicken and Pasta Soup recipe

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  • Meat and poultry
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This is a delicious soup, which is packed full of flavour. Enjoy with fresh crusty bread.

15 people made this

IngredientsServes: 6

  • 1 cube chicken stock
  • 1 knob butter
  • 1.5-2 litres water
  • 100g pasta
  • 2 carrots, peeled and sliced
  • 2 garlic cloves, finely chopped
  • chicken leftovers, diced
  • grated Gruyere or Comté cheese for serving
  • salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In a saucepan, melt the butter over medium heat and cook the chicken until brown.
  2. Add the stock cube, carrots, garlic and mix well. Cook for 2 or 3 minutes.
  3. Add the water, salt and pepper and simmer for about 15 minutes, until carrots are tender.
  4. Add the pasta and cook for 10 minutes. Serve hot and serve with grated cheese.

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Chicken and pasta recipes

Everyone loves chicken and paired with pasta only makes it better! We have lots of easy but delicious meals to serve your family. Each of these recipes are very simple but the results are sure to be a hit.

We all know how hectic school nights can get and these recipes will take some of the stress out of the day.

I like to serve these pasta dishes with a green salad or a side of broccoli. In fact, I steam my broccoli in the microwave for a quick side. Another simple side is this Easy Cucumber and Tomato Salad Recipe.

Now, if you have a few extra minutes, these Garlic Bread Cheese Sticks are out of this world! They look pretty impressive but they are made with refrigerated pizza dough and mozzarella sticks! You will love having something to dip into the pasta. Yum!

Ingredients you’ll need for this Instant Pot chicken pasta:

  1. Boneless, skinless chicken breasts
  2. Cream of chicken soup
  3. Cream cheese
  4. Italian Dressing Dry Mix (this is the kind we use and you can find it HERE )
  5. Chicken broth
  6. Pasta

If you don’t happen to have cream of chicken soup at home or do not like to used canned condensed soup, you might want to try and make your own homemade soup with THIS recipe!

Recipe Summary

  • 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
  • 4 large sprigs parsley
  • 2 large sprigs thyme
  • 1 bay leaf
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
  • 1 small onion, diced (1 cup)
  • 2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
  • 1 cup chopped fennel
  • One 14.5-ounce can whole peeled tomatoes
  • 8 ounces cooked ditalini
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • Red-pepper flakes and grated Parmesan, for serving

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings) continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate return bones to pot and simmer 3 1/2 hours more.

Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.

Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

The possibilities are endless when it comes to serving chicken soup. My simple go-to is always soup with some crusty bread or these pillowy soft mini cheese balls.

Or you can definitely make a complete meal out of the soup with some of these satisfying sides:

  • Avocado Egg Salad – serve it on a crusty piece of bread. – this salad is so crisp and fresh. Feel free to add more veggies to it. – it’s the ultimate fall/winter salad. Loaded with so many colorful fresh veggies. – it’s so cheesy and satisfying!
  • All Veggie Sandwich – you can’t go wrong with a soup and sandwich combo.

Easiest Way to Prepare Homemade Pasta and Chicken soup

Pasta and Chicken soup. What would easy weeknight dinners be without family-friendly staples like chicken and pasta? Making chicken soup from scratch is easy when you let your slow cooker do all the work. Why open a can of chicken noodle soup when this recipe is practically as easy, healthier, and tastier?

Stir in the carrots, onion, garlic and thyme season with salt and pepper. Add the onion, garlic, carrot, celery, and salt cook until tender, about eight minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for ten minutes. You can cook Pasta and Chicken soup using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pasta and Chicken soup

  1. You need 1 of full chicken.
  2. You need 1 pack of pasta.
  3. Prepare 1 handful of corn flour.
  4. You need 2 of medium sized carrot stems.
  5. Prepare 2 of medium Green bell pepper.
  6. It's 1 of medium sized cucumber.
  7. You need 1 handful of green bean.
  8. It's 1 of bulb of medium sized onions.
  9. Prepare 1 table spoon of black grounded pepper.
  10. You need 2 table spoon of grounded crayfish.
  11. You need 1/2 tea spoon of grounded ginger.
  12. You need of Curry.
  13. It's of Thyme.
  14. It's of Seasoning.
  15. Prepare 1 table spoon of vegetable oil.
  16. It's to taste of Salt.

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. I always look for tasty, quick, and comforting recipes.

Pasta and Chicken soup step by step

  1. Put pasta in a pot with water, salt and vegetable oil. Allow to cook until properly done and set aside. The reason you add vegetable oil is so pasta does not stick together..
  2. Wash chicken properly and cut into small bits.
  3. Put in a clean pot, add curry, thyme, grounded ginger, seasonings and salt to taste. Add water and cook on medium heat.
  4. Chop carrots, cucumber, green beans, onions and bell pepper into small slices..
  5. Once chicken is tender, add sliced onions with corn flour stir properly and allow to boil for 2 minutes.
  6. Add carrots, bell pepper, cucumber, green beans, grounded crayfish and black pepper into the pot and stir properly.
  7. Allow to cook for an additional 2-5 minutes, depending on how tender you want vegetables to be..
  8. Once ready serve with already cooked pasta..

This one you can change to whatever Heat the oil and quickly saute the chicken and vegetables until they are lightly colored. Stir in the stock and herbs. Bring to a boil and add pasta. This soup is super-easy to make. Chicken, pasta, onions, celery and carrots are simmered in a chicken stock.

The broth matters

The majority of the flavour in this dish comes from the chicken broth (chicken stock) so it needs to be the star of the show.

Homemade is best, as it has plenty of flavour and that unctuous richness that cartons can’t provide.

There are some great store bought options out there, but bottom of my list would be those crumbly over salty chicken stock cubes. They don’t taste of chicken, have no goodness in them and really will leave you with a below average dish!

The dish is Pasta with Chicken Broth the broth is the key!

This Italian classic pasta soup is pure comfort food!

8 cups chicken broth
1 pound boneless, skinless chicken breast or chicken tenders
1 bay leaf, fresh or dried
2 medium carrots, peeled and chopped or thinly sliced
2 ribs celery, chopped
1 medium onion, finely chopped
1 cup star-shaped egg pastina pasta
freshly ground black pepper, to taste

Suggested garnishes
grated Parmigiano or Romano cheese
chopped fresh flat-leaf parsley
oyster crackers
crushed saltines
plain popcorn or white cheddar popcorn

In a large pot, heat half of the broth to boiling. Add chicken and bay leaf, and simmer, covered, about 8 minutes. Add vegetables as you chop them. Remove chicken after 8 minutes and place on cutting board to cool.

Add remaining broth to your pot and bring to a boil. Add pasta and cook 6 minutes. Remove pot from heat.

Dice chicken, add to pot, and season with pepper to taste. Remove bay leaf. If soup is too thick, add water for desired consistency.

Making Ahead, Storing + Sides

We make this tetrazzini recipe ahead of time, all the time. Just make it as instructed and before adding cheese before baking, cover tightly with foil or saran wrap and place in fridge for up to 24 hours before baking.

You can also FREEZE this recipe. Just make as instructed, cover tightly and freeze for up to 2 months. Just let thaw in the fridge overnight before baking in the oven.

STORE leftovers in an air-tight container in the fridge for up to 3 days.

What to serve with Chicken Tetrazzini?

This recipe is so simple and always a crowd favorite, and some of our go-to sides for it include:

The best part about this chicken tetrazzini recipe is it’s really simple! It’s really just a matter of cooking up the noodles and then mixing up the remaining ingredients (minus the cheese). Then you combine these two, stick it in a pan and top with the cheese. Easy peasy! I think you’ll love the simplicity and delicious-ness of this great dinner idea.