Print
Wintry Chicken Pasta Soup. Full of flavor. Healthy. Butternut Squash and Chick peas.

Wintry Chicken Pasta Soup

Ingredients

  • 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

Instructions

  1. 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. 

  2. Drop in the butternut squash pieces and tomatoes into simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.

  3. 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. 

  4. Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.

  5. Add salt and pepper to taste.

  6. In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.

  7. 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. 

Recipe Notes

Store soup and pasta separately so pasta stays fresh and holds texture.