The Best Creamy Chicken Soup!

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Fill a large pot with about 13 cups of water, season generously with salt, and add the whole chicken cut into pieces, including the body.
2. Bring to a boil, skimming off any foam, then cook for about 30 minutes until the meat is cooked through.
3. Lift out the chicken pieces with tongs onto a plate.
4. Remove the meat from the bones and skin with two forks, then shred it into bite-sized pieces and set aside.
5. Return the bones and skin to the pot and cook for another 30 minutes, then discard the bones and skin. The broth is ready.
6. Render the diced bacon in a cold large soup pot over medium heat until golden and crispy at the edges.
7. Add a few tablespoons of butter, let it melt, then add the diced onion, carrots, celery and bell pepper. Sauté 10-12 minutes until the onions are tender and caramelised.
8. Add the minced garlic, sliced chillies, sun-dried tomatoes, thyme, rosemary, basil, oregano, smoked paprika, dried onion and dried garlic, and season with salt and pepper.
9. Stir for one minute, then pour in the chicken stock.
10. If not using homemade broth, add the whole chicken breast or thigh pieces now, without cutting them.
11. Cover, bring to a simmer, reduce to low and cook 20-25 minutes until the chicken is cooked through. Lift it out with tongs, shred with two forks, and return to the pot.
12. Add the pasta and cook 8-10 minutes, or per package instructions.
13. When the pasta is al dente, pour in the half-and-half (or cream) and add the grated cheese. Stir until melted, then remove from the heat.
14. Stir in the parsley and scallions, cover, and let stand 30 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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