Delicious, satisfying, and hearty, this Chicken Bean Pasta Soup is perfect for this season. Try it before winter is over!
Hi everyone! How are you doing?
I’m doing fine too. Thanks for asking. However, I just realized that today is the last day of February (Yes, I keep forgetting February is a tricky one). Wow. I seriously thought March starts in a couple of days.
And what does this mean? Correct! Spring is inevitable. Indeed, do you feel spring? Meaning that spring even smells different, in my book. So personally, I already feel the spring in the air.
What does this also mean? Correct. Many of us will be gradually wrapping up with comfort food and introducing more green stuff. I am excited about making some fancy salads (Do you recall some of my crazy ideas?) That doesn’t mean that we won’t be having some comfort foods during spring and summer. Nope. Afterall, pizza and pasta make the ultimate comfort food for Andrey and me, so I am quite positive you’ll see many of these things.
Chicken Bean Pasta Soup
Soup is a slightly different story, though. I don’t mind having a bowl of delightful (and light) vegetable soup in summer. Certainly, chilled soup for a meal on a hot summer day too.
However, comfort kind of soup, thick and satisfying, is best during the cold season. This Chicken Bean Pasta Soup would be a great example of this soup. It’s ultimate comfort food. The complete meal in one bowl. I cannot say it’s super healthy as it is loaded with lots of carbs and some fats. On the other hand, it’s loaded with flavors. Let’s count: chicken, beans, tomatoes, pasta, herbs, vegetables. I also incorporated pepperoni. That’s not necessary, but if you have some leftovers in your fridge, this would be a good way to utilize them.
Result? Thick, comfort, and scrumptious Chicken Bean Pasta Soup. It’s only better (Like any soup) on the next and following days. Personally, I made a huge pot of it in January, and we were enjoying it for a few days. The only one thing to remember if you are going to enjoy the soup for a couple of days is pasta – it might get too soft. Thus, always undercook the pasta (even few less than until recommended al dente) and always reheat only the needed amount. Also, you can cook and keep the pasta separately and add in some just when you’re reheating the soup.
I guess I have given you enough reasons to make this Chicken Bean Pasta Soup ASAP. Remember – spring is almost here!
- 4 chicken thighs, with skin
- about 10 cups water
- 2 tbsp. olive/vegetable oil
- 2 medium onions, sliced (about 1 cup sliced)
- 3 garlic cloves, minced
- 3 carrots, thickly sliced (about 1,5 cups sliced)
- 2-3 celery stalks, sliced (1 cup)
- 1 can (300-350 gr) tomatoes
- 1 can (400 gr) beans, any kind
- 1 cup small sized pasta
- 1/2 tsp dried rosemary
- 1 tbsp dried herbs de provence or Italian seasoning
- 1/2 tbsp smoked paprika
- salt and pepper to taste
- parsley (cilantro) and jalapeno, for serving
- Wash the chicken thighs, place in a large pot, and add 8 cups of water. Bring to the boil then reduce heat, cover, and simmer for about 45 minutes. Remove the foam if any appears.
- In a meanwhile, heat the olive oil over low medium heat in a large pan and cook the onions, garlic, and pepperoni about 5 minutes until the veggies soft.
- Add the carrots and cook, stirring occasionally, for about 5-7 minutes.
- Add the celery and cook just 2 minutes.
- When the chicken is ready (45 or so minutes), remove the chicken and slice (you can disregard the skins).
- Strain the broth and return to the pot. If too much water has evaporated, you may add about 2 cups of water more. Add the shredded chicken. Season with seasonings and herbs. Bring it to a mild boil and simmer for a few minutes.
- Add the pasta and cook as instructed (Optionally, you can cook it separately as suggested in the post) until ul dente or even less.
- Stir in the cooked vegetables and beans and cook just about 2 minutes or so to avoid the vegetables being mushy.
- Serve with parsley (cilantro) and jalapenos if desired.