Chicken Soup with Tri-Color Pasta is a comfort in a bowl of warm, flavorful broth filled with homemade vegetable-colored pasta, carrots, celery, onions, and tender chicken pieces. I feel better already!
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Key Takeaways:
- A Comforting Classic
Chicken Soup with Tri-Color Pasta combines a rich, flavorful broth with tender chicken, vegetables, and vibrant homemade vegetable-colored pasta, making it the perfect comfort food. - Homemade Pasta Magic
Tri-color pasta gets its hues from natural vegetable juices: beets for red, spinach for green, and tomato paste for orange. The pasta is colorful but neutral in flavor, perfect for enhancing the soup’s presentation. - Easy-to-Find Ingredients
This soup requires simple ingredients: cooked chicken (rotisserie works great), carrots, celery, onions, broth, and seasonings. Perfect for a hearty, wholesome meal. - Preparation Tips
Cook the pasta separately and add it to the soup just before serving to prevent it from soaking up too much broth and becoming soggy. - Customizable Recipe
Use your favorite pasta recipe, or substitute store-bought tri-color pasta if you prefer a quicker option. A homemade touch adds charm and flavor. - Meal Inspiration
Leftover chicken can be used for sandwiches, salads, or other meals, while this soup pairs beautifully with a side of crusty bread for a satisfying dinner.
How do I make the pasta for Chicken Soup with Tri-Color Pasta?
I’m glad you asked because I did a blog last week on exactly how to make tri-colored pasta. YAY, hop on over the blog (click here) and check it out. Here it is in a nutshell. The key to the color in the pasta is vegetable juice. I used beets (red pasta), spinach (green pasta), and tomato paste (orange pasta). That’s right; the orange pasta is tomato paste, not carrots. However, you could also use carrot juice for the orange pasta.
You don’t use enough juice to give a vegetable flavor to the pasta; it is purely for looks. Use my pasta recipe, or if you have a favorite pasta recipe, use it and substitute vegetable juice in place of the water. I love the beautiful hue of the pasta in soup and pasta dishes.
Let’s gather the ingredients for Chicken Soup with Tri-Color Pasta.
Did you make the pasta or purchase some? In addition to the pasta, you will need cooked chicken. A rotisserie chicken is great. You will only use part of it. However, the rest will make a delicious sandwich, chicken salad, or main dish.
In addition to the chicken, cut up some carrots, celery, and onions. The rest of the ingredients are seasonings and broth.
Let’s get cooking and make Chicken Noodle Soup with Tri-Color Pasta.
Cook the noodles in boiling salted water to al-dente. Drain, and rinse the pasta and set it aside. I add the cooked pasta just before serving. The uncooked pasta soaks up a lot of the chicken broth otherwise.
Saute the onions and celery in a Dutch Oven until translucent. Add the seasonings, carrots, broth, and simmer until the vegetable is perfectly done.
Add the noodles and cut up chicken pieces. Heat through and serve.
SIP, SAVOR and LOVE your bowl of delicious soup. For more delicious soup recipes, try my Beef Barley Soup or my Vegan Vegetable Noodle Soup.
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FAQ:
Q: How do I make the tri-color pasta for this soup?
A: The colors come from vegetable juices: beets (red), spinach (green), and tomato paste (orange). Substitute vegetable juice for water in your favorite pasta recipe or use mine. Check out my blog for a detailed guide.
Q: Can I use store-bought tri-color pasta?
A: Absolutely! While homemade pasta adds a personal touch, store-bought tri-color pasta works perfectly for a quicker option.
Q: What type of chicken should I use?
A: A rotisserie chicken is convenient and flavorful. Use part of it for the soup and save the rest for other dishes like salads or sandwiches.
Q: Can I make this soup ahead of time?
A: Yes, prepare the soup without the pasta. Store the soup and pasta separately, then combine and reheat just before serving to maintain the perfect texture.
Q: How do I keep the pasta from soaking up too much broth?
A: Cook the pasta separately to al-dente, rinse, and add it to the soup just before serving. This keeps it from absorbing excessive broth.
Q: What can I serve with this soup?
A: Pair it with a slice of crusty bread or a simple side salad for a complete and satisfying meal.
Chicken Noodle Soup with Tri-Color Pasta
Ingredients
- 6 ounces Homemade Tri-Color Pasta (170g) click here for how to make the pasta.
- 1 tsp vegetable oil
- ½ cup chopped onions or scallions (50g)
- ½ cup diced celery (60g)
- ½ cup sliced carrots(70g)
- 4 cups A good quality low salt chicken broth (click here for my recipe)
- 1 tsp oregano
- 1 tbsp Parsley
- 1 tsp Umami powder (optional flavor enhancer)
- 1 cup diced cooked chicken (a rotisserie chicken works great.
- 1 tbsp fresh parsley for garnish
Instructions
- Precook the noodles in 6 cups of boiling salted water. Cook the noodles to al-dente. Immediately drain, rinse with cold water, and set aside.
- In a small dutch oven or medium-size kettle, saute the celery and onions in the oil on medium-high heat. Saute until the onions are translucent.
- Add chicken broth, seasonings and carrots. Simmer until the carrots are the desired texture.
- Add the chicken and cooked noodles. Add salt and pepper to taste.
- Heat until hot and serve with some scallion tops and fresh chopped parsley garnish
