Chicken Soup with Shells

Chicken Soup with Shells is a comforting and adaptable meal that’s perfect for any day. Instead of the traditional rice, this recipe uses small pasta shells, adding a delightful twist to the classic chicken soup. Infused with the rich flavor of Better Than Bouillon Roasted Chicken, this dish is both hearty and flavorful.

With tender chicken, savory broth, and pasta, it’s a satisfying choice for a cozy dinner. Plus, it’s easy to customize with your favorite vegetables or herbs!

Chicken Soup with Shells

Ingredients:

1 lb chicken breast or thighs, diced

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium carrot, diced

2 celery stalks, diced

6 cups chicken broth (or water, with 2 tablespoons Better Than Bouillon Roasted Chicken flavor)

1 cup small pasta shells

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

1 cup frozen peas or corn (optional)

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Chicken:

Heat olive oil in a large pot over medium heat.

Add diced chicken and cook until no longer pink, about 5-7 minutes.

Remove chicken from the pot and set aside.

Sauté Vegetables:

In the same pot, add diced onion, garlic, carrot, and celery.

Sauté until vegetables are softened, about 5 minutes.

Make the Soup Base:

Return the chicken to the pot. Add chicken broth (or water with Better Than Bouillon Roasted Chicken flavor), bay leaf, and dried thyme.

Bring to a boil, then reduce heat and let simmer for 10 minutes.

Add Pasta:

Add the small pasta shells to the pot.

Continue to simmer until the pasta is cooked, about 10-12 minutes.

Finish the Soup:

If using, add frozen peas or corn and cook until heated through, about 3-5 minutes.

Season with salt and pepper to taste.

Remove bay leaf before serving.

Serve:

Ladle soup into bowls and garnish with fresh chopped parsley if desired.

Serve hot.

Notes:

Pasta Substitution: Small pasta shells are used as a substitute for rice, providing a similar hearty texture and helping to make the soup more filling. You can also use other small pasta shapes if you prefer.

Broth Flavoring: The Better Than Bouillon Roasted Chicken adds a rich, savory depth to the broth. If you don’t have this specific flavor, you can use chicken broth or stock and adjust the seasoning to taste.

Vegetable Variations: Feel free to customize the vegetables according to your preference or what you have on hand. Carrots, celery, and peas are great additions that complement the chicken and pasta.

Chicken Preparation: For the best flavor, use boneless, skinless chicken breasts or thighs. You can also use leftover cooked chicken to speed up the preparation time.

Cooking Time: Adjust the cooking time based on the size of your pasta shells. Be careful not to overcook the pasta; it should be al dente and not mushy when the soup is ready.

Seasoning Adjustments: Taste and adjust the seasoning towards the end of cooking. You might need to add a bit more salt or pepper depending on your taste and the strength of your broth.

Storage: This soup keeps well in the refrigerator for a few days and can be frozen for longer storage. If freezing, consider undercooking the pasta slightly to avoid it becoming too soft when reheated.

Garnishing: Add fresh herbs like parsley or chives as a garnish for a fresh touch. A sprinkle of grated Parmesan cheese can also enhance the flavor.

Serving Suggestion: Serve with crusty bread or a side salad for a complete meal.

Adjusting Thickness: If the soup thickens too much after sitting, you can add a little more broth or water when reheating to reach your desired consistency.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta instead of small shells?

Yes, you can use other types of pasta like elbow macaroni or orzo if you prefer.

Just adjust the cooking time as needed.

What can I use if I don’t have Better Than Bouillon Roasted Chicken?

You can use regular chicken broth or stock as a substitute.

You may need to adjust the seasoning to achieve a similar flavor.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time.

Store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

How can I make this soup thicker?

To thicken the soup, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) to the boiling soup, or let it simmer uncovered to reduce and thicken.

Can I freeze this soup?

Yes, you can freeze the soup.

Allow it to cool completely, then transfer to a freezer-safe container.

It can be frozen for up to 3 months.

Reheat thoroughly after thawing.

Can I add vegetables to this soup?

Absolutely! Adding vegetables like carrots, celery, or peas can enhance the flavor and nutrition of the soup.

Just dice them and add them with the chicken and pasta.

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts or thighs work well.

You can also use leftover cooked chicken or rotisserie chicken for convenience.

How can I adjust the seasoning to my taste?

Taste the soup as it simmers and adjust the seasoning with additional salt, pepper, or herbs to your preference.

You can also add a pinch of garlic powder or onion powder if desired.

What can I use instead of olive oil?

You can substitute olive oil with other cooking oils like vegetable oil, canola oil, or even butter.

How long does it take to cook the pasta in the soup?

Small pasta shells typically take about 8-10 minutes to cook in the soup.

Be sure to check for doneness and avoid overcooking to prevent them from becoming mushy.