Chicken And Pasta Soup Recipes

Steps:

• Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn't stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
• Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook's Note).
• Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
• Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.

Steps:

• Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

Steps:

• Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.