What kind of chicken is best...
Frankly, you can't go wrong with most every kind of chicken. Left over chicken breast, chicken thighs, rotisserie from the store or even a can of chicken. If you are feeling ambitious, you can make some fresh chicken, or crockpot it for a few hours.
Changing up the pasta...
I think the best part about making soup is picking the pasta. Since I'm gluten free, my selection is limited, so I generally use the Barilla brand spirals, but you can really use whatever makes you happy. Elbow, Rotini, Penne. I grew up on egg noodles. You can even skip the noodles altogether for a lighter, more carb free approach.
Does this soup make good leftovers?...
I will tell you from first hand experience, yes it does. You can make ahead or save the leftovers for later. The soup warms up well in the microwave or on the stove.
Course: Main Course
Servings: 6-8 people
Time to Make: 25 minutes (With premade chicken)
Ingredients:
1lb of shredded or chopped chicken breast
4 cups chicken broth
2 tsp olive oil
1/2 cup diced onion
1 cup diced carrots 1/2 cup diced celery
2 garlic cloves, minced
1 cup shredded cheddar
1 cup cream cheese
1/2 cup heavy cream
salt and pepper
2 cups cooked pasta
1/2 cup parmesan
Instructions:
1. Heat a large pot or Dutch Oven on medium high heat and add olive oil. Add onions, carrots and celery to the pot, sauteing them until tender, about 5 minutes.
2. Add cooked chicken and continue to cook for another 2-3 minutes, stirring regularly.
3. Add the broth, heavy cream and cream cheese to the pot. Cover and bring to a boil for about 15 minutes.
4. Lower heat to medium low, then add the pasta and cheddar and simmer until pasta is cooked. About 10 minutes.
5. Salt and pepper to taste and serve topped with a sprinkle of parmesan cheese.
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