_looking Ahead Chicken 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.

CHICKEN PASTA SOUP

Steps:

• In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
• Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.

SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP

Steps:

• Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

CREAMY CHICKEN-PASTA SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

CREAMY CHICKEN-PASTA SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add mushrooms, celery, carrots and onion.
• Cook until celery and onion are tender, about 5 minutes.
• Add flour and cook 3 minutes, stirring frequently.
• Gradually mix in chicken stock.
• Bring soup to simmer, stirring frequently.
• Add half and half and chopped parsley and simmer 5 minutes.
• Add chicken tenders and simmer until cooked through, about 5 minutes.
• (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta.
• Bring chicken soup to simmer.
• Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
• Mix in lemon juice; season to taste with salt and pepper.