Littles Chicken And Pasta Soup Food

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, 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.

CHICKEN PASTINA SOUP

Steps:

• Add 2 tablespoons of olive oil to a soup pot and place it over medium heat. Use a long spoon to push the oil around the bottom of the pan so it completely covers the bottom. Heat the oil until it's sizzling.
• When the oil is sizzling, pat the chicken breasts dry with paper towels and add them to the pot with tongs. In a tiny bowl, stir together 1/4 teaspoon of garlic, 1/8 teaspoon of black pepper, and 1/8 teaspoon of salt. Season the chicken with this mixture. Let the chicken sear for five minutes on the first side, until it's golden brown.
• Wear oven mitts while using tongs to flip the chicken over (the oil may splash). If the chicken is sticking to the pan, use the tongs to push under the chicken to separate it from the pan. When the chicken is flipped over, pour one cup of the chicken stock over it and cover the pot. Let the chicken simmer gently over medium heat for seven minutes.
• While the chicken is simmering, prepare the vegetables. Peel half an onion and chop it. Rinse the celery, scraping off any dirt, and trim off the ends. Cut the celery into small pieces (dice). (Cut a stalk in half the short way, then slice each of those pieces in half the long way. Then cut into small pieces.) Rinse the carrots and peel them. Trim off the ends. Cut the carrots into small pieces like the celery.
• When the chicken has simmered for seven minutes, use tongs to remove the chicken to a large bowl to sit for a couple minutes to cool. (If you have a stand mixer, place the chicken in the bowl of the stand mixer.) You will be shredding the chicken after you get the vegetables going in the pan (see the next step).
• While the chicken is cooling off a bit, add the onions, carrots and celery to the pot over medium-high heat and give them a stir. Sauté the vegetables, stirring occasionally, until the carrots and celery are soft. It could take 15 minutes. (You want to make sure you don't have crunchy vegetables in your soup.) If the liquid evaporates during this time, you can add a little stock to the pan, so the veggies don't burn.
• While the vegetables are cooking, shred the chicken. The easiest way is to use a stand mixer with a paddle attachment to shred the chicken on a low setting. If you don't have a stand mixer, use two forks to shred the chicken. The chicken should be cooked through, but if it seems slightly undercooked, it will finish cooking later in the soup.
• When the vegetables are tender, add the rest of the chicken stock and 3 cups of water to the pot. Stir in 1/8 teaspoon of black pepper. Cover the pot, increase the heat to high, and let the soup come to a boil.
• When it is boiling, add the pastina to the pot. Lower the heat slightly, give the pasta a stir, and boil it for 10 minutes, or until al dente. Do not drain it. (Acini de pepe needs the 10 minutes, but stelline may cook faster.)
• After 10 minutes, stir in the shredded chicken and 1/3 cup grated Parmesan. Lower the heat and let the pot simmer for a couple minutes until the chicken is heated through. Taste to see if any additional salt is needed. (It will depend on how much salt was in your chicken stock.)
• Serve immediately by ladling some soup with pastina into each bowl. Sprinkle Parmesan (or Romano) on each serving. Any pastina left in the pot will absorb the broth quickly, so use a slotted spoon to remove the pastina to a separate container so it can be refrigerated later.
• Store leftover pastina separately from the broth. Refrigerate each for up to four days. To reheat, add some of the broth to the pastina in a bowl and heat, covered loosely with wax paper, in the microwave. If you run out of soup broth for leftovers, you can add some chicken stock to the pastina or serve it with butter and cheese.
• The leftovers also freeze well. Freeze the pastina and broth separately.

CHICKEN SOUP WITH PASTA

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and celery. Saute on medium heat for 3-5 minutes.
• Add garlic, stir for 30 seconds, just until fragrant.
• Add broth and bay leaves. Simmer for 20-30 minutes
• Add pasta. Simmer for 5 minutes..
• Add chicken. Simmer for 3-5 minutes until chicken is heated through and pasta is cooked.
• Add salt and pepper.
• Remove bay leaves, serve.

THE SOUP WITH THE LITTLE MEATBALLS

Steps:

• In a large bowl, combine 1 cup cheese, Italian seasoning, egg and ground beef. Mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
• In a large pot over medium high heat, combine the chicken broth and 2 cups cheese. Bring this to a boil and reduce heat to medium. Slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. Cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened.
• Add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavors are well blended. Season to taste and serve immediately.

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.

SICILIAN-STYLE SPICY CHICKEN NOODLE SOUP

Steps:

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you'll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

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.

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.

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Steps:

• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

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.