Chicken and Pasta Soup

Total Time:
30 min
10 min
20 min

4 to 6 servings (about 9 cups)

  • 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
  • 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.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
3.3 4
Very ordinary. I didn't really like it. item not reviewed by moderator and published
Great for make-me-a-soup-cause-I'm-sick thing! I did it to relieve cold for my daughter and she totally loves it. Try www.#60;/a> .soupssimo. com for other great cold relieving recipes! item not reviewed by moderator and published
This soup is easy to make but does take longer than 20 minutes. Double that time if you do everything in sequential order, one at a time. Soup was tasty but flat until I put a little pepper in it. Just right. item not reviewed by moderator and published
Took me longer time to cook it and i didnt really like the taste of the soup item not reviewed by moderator and published

This recipe is featured in:

Cooking from the Pantry