Adventures In Soup-The Beginning

So.  I will admit.  As weird as this sounds I don’t like soup.  When it comes to meals, I don’t think of soup as an option.  That being said-I LOVE making soup, I love the IDEA of soup…and I am pretty good at making it.  Being that I don’t really like soup I am always on a quest to find new soup recipes.  One of the GREAT things about soup is that even a small recipe will make enough for dinner and leftovers.  It is generally an inexpensive thing to make, and when done correctly is hearty and something that makes both my other half and my mini me happy :-).  When it comes to soup I personally like thicker soups-purees or creamy type of my favorites is a corn chowder I make-but that is a recipe for another day!

Today I am tackling chicken soup.  Everyone knows the story-you’re a kid you stay home sick from school and your mom gives you chicken noodle soup. Be it homeade or Campbells-its often the same a broth based soup with chicken, noodles, carrots-there are always variations-my mom likes to put peas in hers.  This was never one of my favorites-I am not a fan of broth soups…so I decided to find a recipe for creamy chicken soup.  And this is what I found.  As always my personal notes are in bold type 🙂

**NOTE: this soup is not “friendly” it has meat, dairy gluten etc..and it is wonderful! LOL**

Creamy Chicken Penne Soup

3/4 cup Carrots

3/4 cup Celery

2 tbsp Fresh Parsley

4 springs fresh thyme

2 cloves garlic

1/2 cup onion

6oz. Boneless Chicken tenders

2 Tbsp Unsalter butter (I used salted bc I didnt have unsalted on hand)

2 cups Heavy Cream

1 1/2 cups Penne (I recommend measuring this out right away..I’ll expain why later!)

2 cups Chicken Stock (I always make sure to keep extra on hand just in case)

2/3 cup frozen peas

1/2 teaspoon Dried Sage

2 Tbsp Flour

2Tbsp Olive Oil

1/2 cup Dry White Wine (I used a Savingion Blanc-it is the best bet if a recipe called for a dry white)

Salt and Pepper


  1. Cut an onion into 1/4 inch dice to measure the indicated amount.
  2. Peel carrots and cut into 1/4 inch pieces to measure the indicated amount. (I will admit I used some shredded carrots I had on hand) Add to the onions.
  3. Cut celery into 1/4 inch dice to measure the indicated amount. Add to carrots and onions.
  4. 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.
  5. Trim parsley leaves from the stems and finely chop to measure the indicated amount

(I put all of this except the parsley into a big bowl so it was already mixed together)

Cook Steps

  1. Cut chicken into 1/2 inch diced pieces, then season with salt and pepper.
  2. Heat a large pot over medium-high heat. Add olive oil and warm.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place chicken back into the pot along with pasta  (Make sure to measure your pasta-I am a dope and dumped a whole box in-this meant I needed extra liquid so my soup was thin..then I had to make extra roux on the side, and add extra chicken stock and thicken the soup back up, then it was a bit to thick so I needed more stock to make it soup again…Just measure your 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.
  9. 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.
  10. Ladle creamy chicken pasta soup into bowls and serve warm!

I have been known to add just a pinch of sugar to a big pot of soup to help bring out the sweetness and counter act the salt and help give it an all around smoother and more developed flavor..


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s