The main content
Quick Chicken Soup with Pasta

Quick Chicken Soup with Pasta


  • Salt and pepper

  • 1/2 pound mezze penne rigate or other small cut pasta

  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

  • 6 cups chicken stock, divided

  • 1 pound boneless, skinless chicken breasts

  • 1/2 cup dry white wine

  • 1 large bay leaf

  • 5-6 carrots, peeled and sliced crosswise 1/4-inch thick

  • 1 small onion, chopped

  • 2-3 large cloves garlic, chopped

  • 2 tablespoons fresh thyme, chopped

  • 1 rind Parmigiano Reggiano cheese (optional), plus grated Parmigiano Reggiano, for topping

  • 1 cup frozen peas

  • 1/2 cup flat leaf parsley, chopped

  • 1 small lemon, zested


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; drizzle with EVOO.

While the pasta is working, in a small skillet, pour about 2 cups chicken stock over the chicken to cover it. Add the wine and bay leaf; bring to a simmer over medium heat. Make sure the chicken is not sticking to the pan by giving it a wiggle with tongs. Lower the heat to low and gently poach until fully cooked, about 12 minutes.

Meanwhile, in a soup pot, heat 2 tablespoons EVOO over medium-high heat. Stir in the carrots, onion, garlic and thyme; season with salt and pepper. Partially cover and cook until the vegetables are softened, about 10 minutes. Add the remaining stock and the cheese rind, if using; bring to a simmer.

Remove the chicken from the poaching liquid; cut into bite-size cubes and add to the soup. Strain in the poaching liquid. Stir in the peas and parsley; discard the bay leaf.

Spoon the pasta into bowls. Ladle in the hot soup and top with the lemon zest and grated cheese.