Homemade Chicken Soup with Pasta

There is nothing more comforting than Homemade Chicken Soup like mom used to make. When you are run down with a cold. This soup is just the thing to chase away the blues and make you feel all better.

Like soup? Try my recipe for Zuppa Toscana with Hot Italian Sausage, Roasted Tomato Soup, or my Italian Wedding Egg Drop Soup.

5 from 1 vote

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Prep Time 5

Cook Time 1

Additional Time 10

Total Time 1 15

Course Main Entrées

Cuisine American

Servings

Calories 491 kcal

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Ingredients

1 cup diced White Onion
4 Chicken Drumsticks skin on
2 cups Sweet Corn
1 cup Frozen Peas and Carrots
¼ cup Olive Oil
4 cups Chicken Broth
salt and pepper
Parsley for garnish
½ cup Pastina
1 teaspoon salt for pasta water

Instructions

Prepare chicken by seasoning it with salt and pepper. Leave the skin on.
Sauté diced onions in olive oil. Add seasoned chicken (skin on) to the pot and cook on each side for a minute (no need to brown chicken).
Add broth and bring to boil.
Add vegetables. Simmer for about an hour.
In the mean time, cook your pastina, drain and set aside.
Taste soup to see if it needs seasoning. Be careful not to burn yourself.
Add any vegetable seasoning, if necessary.
When the soup is ready, take it off the burner and let stand for 10 minutes to cool slightly, otherwise it will be too hot to eat.
Place some pastina in a bowl and add soup to the bowl. Add chicken to the bowl and any herbs or garnish and serve.

Notes

Top tips

Use frozen vegetables to cut your preparation time in the kitchen. Frozen vegetables are just as nutritious and healthy as fresh vegetables, minus the hassle of washing and cutting.

Let soup stand for 10 minutes to cool slight to avoid burning your tongue.

Nutrition

Serving: 1/4Calories: 491kcalCarbohydrates: 41gProtein: 31gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 17gCholesterol: 121mgSodium: 1649mgFiber: 5gSugar: 9g

Keyword Chicken Soup, Soups for Flu, Sweet Corn, vegetables

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