Best 5 Littles Chicken And Pasta Soup Recipes

CHICKEN AND PASTA SOUP

Steps:

• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
• Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

GRATED PASTA CHICKEN SOUP

Steps:

• Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn't stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
• Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook's Note).
• Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
• Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.

LITTLE'S CHICKEN AND PASTA SOUP

Steps:

• Fry the onion until soft and golden.
• Add the chicken , mushrooms,,pasta and the stock.
• Bring to the boil, reduce heat and simmer for 10 minutes,.
• Stir in fresh basil leaves and season with salt and pepper.

SLOW-COOKER CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.