Chicken and shells soup is a delicious and hearty soup made with cubed rotisserie chicken, sautéed vegetables and tiny pasta shells cooked in a flavor broth.
Chicken And Shells Soup
From the recipe collection of Tara Ippolito
Chicken and shells soup is one of my favorite winter recipes to make of all time. Serve this with some Homemade Garlic Bread and you've to a meal the whole family is sure to love.
This recipe is inspired by Campbells Chicken and Stars soup but my grocery store was out of star pasta. So I had to go with the soup shells.
The pasta is different but the taste is a lot of the same. I loved that soup growing up.
My mother used to heat up a can or two of this for my siblings and I when we were sick and home from school. This homemade version is even better if you ask me.
It’s super easy to put together, too. Especially if you decide to use the cubed rotisserie chicken like I did.
I can have this on the table in less than 30 minutes which is perfect for me on those busy weeknights.
This soup is so filling and flavorful. My kids love when I make this for them on a cold winter or fall night.
I think they especially love the tiny pasta that’s cooked right in the broth. The pasta absorbs all the wonderful flavors of the soup and makes each bite incredibly delicious.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.
Fast. Simple. Delicious.
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Chicken And Shells Soup Variations
I like this recipe for chicken and shells soup made just the way it is but here are some ways to change it up if you’d like to.
- Chicken- Feel free to make and cube your own chicken if you’d like or use rotisserie chicken for convenience like I did. Keep in mind you’ll need about 2.5 cups of cooked chicken.
- Pasta- Any small pasta will do just fine for this recipe.
- Broth- Chicken or vegetable broth can both be used.
Other Easy Soup Recipes
If you like super easy to make and delicious soup recipes like this one, here are some others that I know you’ll love, too.
Chicken And Shells Soup Ingredients
- Cubed Cooked Chicken (I used a rotisserie chicken)
- Butter
- Olive Oil
- Carrots, chopped
- Celery, chopped
- Onion, chopped
- Garlic, minced
- Chicken Broth
- Soup Shells Pasta
- Salt, Pepper, Garlic Powder, Fresh Rosemary & Thyme.
Instructions
First, in a large pot, heat the butter and olive oil over medium high heat.
Now, add the chopped carrots, celery and onion.
Then, season them with salt and pepper and sauté the vegetables until they are soft.
Next, add the minced garlic, fresh thyme and rosemary.
Now, stir them into the vegetables and sauté them for 2 more minutes.
Then, stir in the chicken broth.
The, add in the cubed chicken and raise the heat to medium high.
Next, once the broth comes to a gentle boil, stir in the soup shells.
Now, turn the heat to medium low and let the pasta cook in the broth.
Once the pasta is cooked, season it with salt, pepper and garlic powder and remove the rosemary and thyme sprigs.
Finally, serve warm and enjoy!
Chicken And Shells Soup
Ingredients
- Rotisserie Chicken, cubed
- 2 Tbs Butter
- 2 Tbs Olive Oil
- 3 Sticks Carrot, diced into small pieces
- 1 large Onion, diced into small pieces
- 2-3 ribs Celery, diced into small pieces
- 3 cloves Garlic
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 8 cups Chicken Broth (feel free to add more at the end to thin the soup out if the pasta absorbs too much)
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 1 pound Soup Shells Pasta
Instructions
- In a large pot, heat the butter and olive oil over medium high heat and add the chopped carrots, celery and onion. Season them with salt and pepper and sauté the vegetables until they are soft. This should take about 7-10 minutes.
- Add the minced garlic, fresh thyme and rosemary. Stir them into the vegetables and sauté them for 2 more minutes.
- Stir in the chicken broth and add in the cubed chicken. Raise the heat to medium high.
- Next, once the broth comes to a gentle boil, stir in the soup shells. Turn the heat to medium low and let the pasta cook in the broth.
- Once the pasta is cooked, season it with salt, pepper and garlic powder and remove the rosemary and thyme sprigs.
- Serve warm and enjoy!
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