Chicken & Pasta Soup Recipe

This Chicken & Pasta Soup will remind you of Hungarian Cabbage Soup, without the cabbage. I absolutely love this hearty winter comfort soup!

Ingredients:

4 carrots, quartered lengthwise and cut into 1-inch pieces

4 long strips lemon zest

4 sprigs fresh dill, plus 2 to 3 tablespoons chopped

2 tablespoons extra-virgin olive oil

Kosher salt

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)

4 cups low-sodium chicken broth

1 cup small pasta, such as pastina

1 cup frozen peas, thawed

1/2 bunch fresh spinach, stemmed

Freshly ground pepper

4 ounces feta cheese

Lemon wedges and crusty bread, for serving (optional)

Directions:

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.

 

4 thoughts on “Chicken & Pasta Soup Recipe

  • October 25, 2022 at 7:02 am
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    This soup recipe is helpful. I will use this recipe in the winter season.

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  • April 13, 2023 at 6:50 am
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    Without the cabbage, this chicken and pasta soup will make you think of Hungarian cabbage soup. I adore this warming winter soup so much!

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  • April 14, 2023 at 5:19 am
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    The last step before turning off the heat should be adding the noodles to the broth. When the soup is almost done, add the noodles, stir, and simmer until the noodles are almost halfway cooked.
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