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This cheesy chicken soup puts a unique spin on the traditional Italian favorite. It combines shredded store-bought rotisserie chicken, pasta and tomato-rich broth for a comforting meal you can whip up in half an hour. The creamy, flavorful pot will warm everyone up during cold months and leave your whole family asking for seconds.
Soothing Italian Goodness
There's something magical about turning a classic dinner into a warm, soothing soup. The mix of juicy chicken, flavorful tomatoes and gooey parmesan brings such amazing taste to your bowl. And the best part? You can throw it all together in just 30 minutes when you need something filling and tasty after a long day.
What You'll Need
- Chicken: Pre-cooked rotisserie chicken pulled apart or any leftover chicken breast or thigh meat.
- Tomatoes: Rich crushed tomatoes in the San Marzano style for true Italian taste.
- Pasta: Your choice of Ziti, Penne or whatever pasta shape you love, cooked firm to the bite.
- Cheese: Plenty of parmesan to make everything rich and creamy.
- Broth: Chicken stock forms your soup foundation.
- Seasonings: Italian herb blend, salt, and pepper to boost all the flavors.
Let's Make It Together
- Prepare the Base
- Grab a sturdy pot or Dutch oven and cook onions and garlic in olive oil until soft. Pour in the crushed tomatoes and chicken stock, then mix everything together.
- Add Pasta
- Drop your dry pasta directly into the liquid and let it bubble until just tender. Give it a stir now and then so it doesn't clump together.
- Incorporate Chicken
- Mix in your shredded chicken and let it warm through while your pasta finishes cooking.
- Stir in Cheese
- Slowly add handfuls of parmesan, stirring until it melts completely and makes your soup thick. Taste and add more seasoning if needed.
- Serve
- Top with some torn basil leaves, extra cheese sprinkles, and grab some crusty bread for dunking.
Making It Perfect
I've made this soup countless times and picked up some handy tips along the way. A good heavy pot really does stop everything from burning on the bottom and cooks more evenly. Keep your eye on that pasta since you want it just firm enough it'll soften more as it sits in the hot soup. When I want an extra thick soup I'll mix a bit of cornstarch with cold water and pour it in after adding the cheese.
Choose Your Chicken
I usually grab a rotisserie chicken from the store because it's so easy but honestly any cooked chicken works great here. Sometimes I'll toss in yesterday's chicken dinner leftovers or just boil a couple chicken breasts real quick. Both dark and white meat taste awesome in this soup so use whatever you've got.
Keeping It Fresh
You can keep this soup in the fridge for 3-4 days if you put it in a container with a tight lid. When you want to eat it again I'd warm it up slowly on the stove and stir it once in a while. The pasta might get a little softer but don't worry the flavors actually get even better after sitting for a day so the leftovers are totally worth having.
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Frequently Asked Questions
- → Why is a heavy-bottomed pot recommended?
It spreads heat evenly and keeps the soup from sticking or burning, which is helpful when cooking pasta in soups.
- → How can I tell if the pasta is ready?
Stop cooking the pasta when it's al dente before adding the chicken. It'll soften more as it sits in the warm soup.
- → Can I pick a different type of pasta?
You can swap the penne for another medium-size pasta. Just adjust the cooking time based on its packaging.
- → Why choose rotisserie chicken?
It makes this meal faster and tastier since it’s pre-cooked and seasoned, cutting time to just 30 minutes.
- → What’s the best way to enjoy it?
Scoop it into bowls and serve with crusty bread. Add fresh basil on top for both garnish and flavor.