A particularly hearty and warming version of chicken and vegetable soup. Wintery Chicken Pasta Soup is perfect for cold Winter nights.
Official Soup Season:
Actually I subscribe to the theory that soup can be eaten year round, but this recipe is perfect for these frigid temps we’ve been enduring lately. And speaking of snow (weren’t we?) I’m convinced it’s not going to snow in Colorado this year. Oh sure, we’ve had an hour of snow here and there, but I’m looking for one of our big events. One where rooftops are draped with white drifts. One that prompts folks to rush grocery and liquor stores to stock up before its arrival. One where kids are flocking to neighborhood hills wearing snow suites and carrying sleds.
With or without snow, it’s been cold. And this isn’t about me whining about our lack of weather, it’s about this delicious chicken soup with pasta. Let’s take a look.
So Why Is This Soup So Good?
There are so many interesting flavors in this big bowl of goodness. Almost a chicken-y minestrone but with a bit of sweetness from butternut squash. It’s brothy and that broth is wonderfully flavored with my secret ingredient. Pickapeppa. If I’ve said it once, I’ve said it a hundred times …”Don’t make brothy soup without it.” A great lineup of spices makes this soup slurp worthy.
And let’s not forget those adorable little bow tie pastas. Pasta is the ultimate comfort food. Everyone loves pasta. And I wish I could eat it once a day. They do in Italy, but my physician doesn’t seem to care about that statistic when she asks me how much “white” food I’ve been eating.
And lastly, this soup seems so “seasonal.” With butternut squash, Swiss chard and chickpeas, I think I see some snow flurries on the horizon.
This chicken soup with pasta and vegetables is a beautiful bowl of soup. Full of color, full of flavor and one that will give you plenty of leftovers. Be sure to store leftover soup separately from the pasta. The pasta will keep it’s texture if it’s not swimming in the broth. To reheat, just add a hand full of pasta to the bottom of a bowl. Ladle in some cold soup and microwave it until steamy.
- 2 quarts Chicken Broth
- 1 cup White wine
- 1 Tablespoon Tomato Paste
- 2 teaspoons Pickapeppa Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 1/2 Cups Butternut squash peeled, seeded and cubed
- 1 Tablespoon Butter
- 1 Tablespoon Neutral Oil, vegetable or safflower
- 2 cups boneless skinless chicken thighs cut into bite size pieces
- 2 medium Onions diced
- 1 15 ounce can Chopped Tomatoes not drained
- 1/2 pound Greens, such as swiss chard, spinach, romaine, collard cleaned, removed from tough stems and sliced into thin ribbons
- 1 15 ounce can Chickepeas not drained
- Salt and pepper to taste
- 6 ounces Bowtie Noodles or ziti cooked
- Grated Parmesan cheese for garnish
In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs.
Drop in the butternut squash pieces and tomatoes into simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.
Meanwhile, in an 8 - 9 inch non-stick skillet, heat the butter and oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Deglaze the pan with the white wine. Add this mixture to the soup pot.
Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
Add salt and pepper to taste.
In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table.
Store soup and pasta separately so pasta stays fresh and holds texture.
Other Entree Style Chicken Soups
You won’t want to miss this Crock-pot Cream of Chicken and Wild Rice Soup. A slow cooker version of a hearty creamy soup. One you’re sure to love.