A rich and creamy broth with perfectly cooked pasta takes soup to the next level.
I like buying the stir-fry chicken strips from the butcher. Ask for strips that don’t have the tendon.
Created by: Emily Wilson
Tags: Alcohol, Gluten, Wheat, Onion, Meat, Dairy, American, Soup, Poultry, Noodles, Cheese & Dairy, Dinner Party, Romantic, Weeknight, Kid Friendly, Gourmet
- Fresh Parsley
- Fresh Thyme
- Chicken Tenders, Boneless
- Butter, Unsalted
- Heavy Cream
- Penne Pasta
1 1/2 Cups
- Chicken Stock, Low Sodium
- Frozen Peas
- Black Pepper
- Dried Bay Leaves
- Dried Sage
- Kosher Salt
- Extra Virgin Olive Oil
- Dry White Wine
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 1 Pot, Large (4-6 QT)
- Cut an onion into 1/4 inch dice to measure the indicated amount.
- Peel carrots and cut into 1/4 inch pieces to measure the indicated amount. Add to the onions.
- Cut celery into 1/4 inch dice to measure the indicated amount. Add to carrots and onions.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to celery, carrots and onions.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
- Cut chicken into 1/2 inch diced pieces, then season with salt and pepper.
- Heat a large pot over medium-high heat. Add olive oil and warm.
- Once oil is warm, add the chicken. Oil should sizzle when you add the chicken. Sear until golden brown and nicely caramelized, stirring as it cooks to brown evenly, about 5 minutes. Transfer to a clean plate. Save the pot.
- Place the chicken pot back over medium heat. There should be enough oil to cover bottom of pot. If not, add more olive oil and warm.
- Once oil is warm, add garlic, onions, carrots, celery and dried sage. Crush the sage between your fingertips as you add it to the pot. Season with salt and pepper. Saute until vegetables are tender and onions are translucent. Stir often.
- Once onions are translucent, add butter and let melt. Then, add flour and cook while stirring for 1-2 minutes to remove the raw flour taste.
- Pour in white wine and use a spoon to scrape any bits off the bottom of the pot. Add thyme sprigs, dried bay leaves, heavy cream and chicken stock. Bring to a boil.
- Place chicken back into the pot along with pasta. Bring back to a boil, then lower heat to a simmer and cook until pasta noodles are tender and chicken is cooked through, about 15-20 minutes. Continue to stir often.
- Once pasta noodles are tender and chicken is cooked through, remove thyme sprigs and dried bay leaves. Check final seasoning and add salt and pepper to taste, if necessary. Stir in parsley and peas. Place back over medium heat and simmer for another 3-5 minutes until peas are cooked through.
- Ladle creamy chicken pasta soup into bowls and serve warm!