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.

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.

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.

CHICKEN, VEGETABLES, AND PASTA SOUP

Steps:

• Finely dice the chicken, discarding any skin.
• 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. Return to boil, cover, and simmer for 15 minutes.
• Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

INSTANT POT® CHICKEN AND PASTA SOUP

Steps:

• Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
• Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.