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Quick Chicken Soup with Pasta

Quick Chicken Soup with Pasta

by 7 people

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Makes: 4 servings

  • Salt and pepper
  • 1/2 pound mezze penne rigate or other small-cut pasta
  • 2 tablespoons EVOO, plus more for drizzling
  • 6 cups chicken stock
  • 1 pound skinless, boneless chicken breast
  • 1/2 cup dry white wine
  • 1 large bay leaf
  • 5 - 6 carrots, peeled and sliced crosswise 1/4-inch thick
  • 1 small onion, chopped
  • 2 - 3 large cloves garlc, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 rind parmigiano-reggiano (optional), plus grated parmigiano-reggiano, for topping
  • 1 cup frozen peas
  • 1/2 cup chopped flat-leaf parsley
  • 1 small lemon, zested
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; drizzle with EVOO.
  2. While the pasta is working, in a small skillet, pour about 2 cups chicken stock over the chicken to cover it. Add the wine and bay leaf; bring to a simmer over medium heat. Make sure the chicken is not sticking to the pan by giving it a wiggle with tongs. Lower the heat to low and gently poach until fully cooked, about 12 minutes.
  3. Meanwhile, in a soup pot, heat 2 tbsp. EVOO over medium-high heat. Stir in the carrots, onion, garlic and thyme; season with salt and pepper. Partially cover and cook until the vegetables are softened, about 10 minutes. Add the remaining stock and the cheese rind, if using; bring to a simmer.
  4. Remove the chicken from the poaching liquid; cut into bite-size cubes and add to the soup. Strain in the poaching liquid. Stir in the peas and parsley; discard the bay leaf.
  5. Spoon the pasta into bowls. Ladle in the hot soup and top with the lemon zest and grated cheese.