CHICKEN SOUP PASTA RECIPES

Name: Chicken and Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings (about 9 cups)
Cuisine: american
Ingredients: 1 cup orzo or favorite shaped little pasta; 1 tablespoon extra-virgin olive oil; 1/2 medium onion, diced; 1 clove garlic, minced; 1 medium carrot, shredded; 1 rib celery, peeled and minced; 1/2 teaspoon kosher salt; 3 cups cooked chicken; 1 bay leaf; 1 sprig fresh thyme; 5 cups chicken broth, low-sodium canned or homemade

CHICKEN AND PASTA SOUP RECIPE | FOOD NETWORK KITCHEN ...

Chicken and Pasta Soup Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

Ingredients

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

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 AND PASTA SOUP RECIPE | FOOD NETWORK KITCHEN ...

Chicken and Pasta Soup Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

Ingredients

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

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.

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