Creamy Chicken Pasta Soup
This creamy pasta soup is a perfect meal to cook during cold days. It's so filling and hearty, you'll love every spoon you take.
Equipment
Large pot (4-quart / 4-litre minimum)
Medium saucepan for boiling pasta
Wooden spoon or silicone spatula
Chef's knife and cutting board
Instant-read thermometer
Ingredients
4 cups water - 1 litre- 9 oz whole wheat pasta - about 250g — any short shape such as fusilli, penne, or macaroni
¼ pound ground chicken - 113g, minced chicken
1 medium carrot - cut into small pieces
1 stalk celery - thinly sliced- 2 tablespoons celery leaves - loosely packed, or substitute spring onion greens
- 3 tablespoons nutritional yeast flakes - not extract
1 medium yellow onion - chopped
1 clove garlic - crushed
2 tablespoons butter - 28g- ¾ cup soy milk - 180ml
1 teaspoon salt - for pasta water, plus additional salt to taste for the soup
Instructions
- Bring 1 litre (4 cups) of water with 1 teaspoon of salt to a boil in a medium saucepan.4 cups water, 1 teaspoon salt
- In a large pot over medium heat, melt the butter. Add the garlic and chopped onion, and sauté for 1-2 minutes until the onion is translucent and fragrant.2 tablespoons butter, 1 clove garlic, 1 medium yellow onion
- Add the chicken and stir for about 5 minutes until fully cooked through with no pink remaining.1/4 pound ground chicken
- Add the sliced carrot and celery. Stir and cook for 2-3 minutes until they begin to soften slightly.1 medium carrot, 1 stalk celery
- Carefully pour the boiling water (1 litre / 4 cups) into the pot with the chicken and vegetables. Stir to combine.4 cups water
- While the soup simmers, cook the pasta in the saucepan of salted boiling water according to package directions until 1 minute short of al dente. Drain and set aside.9 oz whole wheat pasta
- Reduce heat to medium-low and stir in the soy milk and nutritional yeast flakes. Let the soup heat through until just simmering — do not boil vigorously or the soy milk may curdle. Add the celery leaves and stir gently.3/4 cup soy milk, 3 tablespoons nutritional yeast flakes, 2 tablespoons celery leaves
- Turn the heat off immediately so the leaves stay vibrant. Divide the cooked pasta among serving bowls and ladle the hot soup over the top. Season with additional salt to taste.9 oz whole wheat pasta, 1 teaspoon salt
Notes
Storage: Store soup base and cooked pasta separately in airtight containers. Soup keeps in the fridge for up to 4 days or freezer for up to 3 months. Cooked pasta is best used within 2 days.
Make-Ahead: Prepare the soup base up to a day ahead and refrigerate. Cook pasta fresh when ready to serve for the best texture.
Substitutions: Ground turkey works as a direct swap. Ground beef or pork should be cooked to 160°F / 71°C. Any short pasta shape (fusilli, penne, macaroni) works well. Oat milk or any unsweetened plant milk can replace soy milk.
Reheating: Warm soup base in a saucepan over medium-low heat, add a splash of water or broth if thickened, then stir in pasta and heat through.
Pro Tip: Pull the pasta off the heat while it still has slight resistance in the centre — it continues cooking in the hot broth and stays perfectly al dente even the next day.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 50gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 703mgPotassium: 462mgFiber: 9gSugar: 5gVitamin A: 2975IUVitamin C: 7mgCalcium: 92mgIron: 1mg
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