CHICKEN AND SHELLS SOUP
Cozy Up with a Bowl of Classic Chicken and Shells Soup
Is there anything more comforting than a warm bowl of soup on a chilly evening? Today, we’re sharing a recipe for a timeless favorite: Chicken and Shells Soup! This isn’t just any soup; it’s a hug in a bowl, packed with tender chicken, hearty pasta, and flavorful vegetables. It’s the perfect dinner to bring the family together, and it’s surprisingly easy to make!
This recipe leans into classic American comfort food, delivering a rich and satisfying experience. We’ve kept the ingredients simple and readily available, so you can whip up this delicious soup any night of the week. The fresh rosemary and thyme add a lovely aromatic touch that elevates the flavor profile, while the soup shells provide a delightful texture.
What makes this Chicken and Shells Soup special?
- Hearty and Filling: The combination of chicken and pasta makes this soup incredibly satisfying.
- Flavorful Broth: The aromatic vegetables and fresh herbs create a rich and flavorful broth.
- Easy to Customize: Feel free to add your favorite vegetables or adjust the seasonings to your liking.
- Family-Friendly: This soup is a guaranteed crowd-pleaser for all ages.
Tips for the Best Chicken and Shells Soup:
- Don’t overcook the pasta: Keep a close eye on the pasta as it cooks in the broth. You want it to be tender but not mushy.
- Use good quality chicken broth: The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor.
- Fresh herbs are best: While dried herbs can be used in a pinch, fresh rosemary and thyme will provide the best flavor.
- Adjust seasonings to taste: Don’t be afraid to add more salt, pepper, or garlic powder to suit your preferences.
Frequently Asked Questions:
Q: Can I use other types of pasta?
A: Absolutely! While soup shells are traditional, you can use other small pasta shapes like ditalini, orzo, or elbow macaroni.
Q: Can I use rotisserie chicken?
A: Yes! Rotisserie chicken is a great shortcut. Just shred or cube the chicken and add it to the soup.
Q: Can I make this soup ahead of time?
A: Yes, but the pasta will continue to absorb liquid as it sits. You may need to add more broth when reheating.
Q: Can I freeze this soup?
A: It’s best to freeze the soup before adding the pasta. The pasta can become mushy when frozen and thawed.
Q: What can I serve with this soup?
A: A side of crusty bread or a simple salad would be perfect!
We hope you enjoy this comforting and delicious Chicken and Shells Soup! It’s a recipe you’ll reach for again and again.
Chicken And Shells Soup
Ingredients
- 2 Tbs Butter
- 2 Tbs Olive Oil
- 3 sticks Carrot, diced
- 1 large Onion, diced
- 2-3 ribs Celery, diced
- 3 cloves Garlic
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 8 cups Chicken Broth
- 1 pound Soup Shells Pasta
- to taste Salt and Pepper
- 1 tbs Garlic Powder
- 3 cups Cooked Chicken, cubed Amount is approximate, adjust to preference
Instructions
- In a large pot, heat the butter and olive oil over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and sauté until softened, about 7-10 minutes.
- Add the minced garlic, fresh thyme, and rosemary. Stir and sauté for 2 more minutes.
- Stir in the chicken broth and cubed chicken. Bring to a gentle boil.
- Stir in the soup shells. Reduce heat to medium-low and let the pasta cook in the broth until tender, about 8-10 minutes.
- Season with salt, pepper, and garlic powder. Remove the rosemary and thyme sprigs.
- Serve warm and enjoy!
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