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Chicken and Parmesan Soup with Pappardelle

Silky chicken and Parmesan soup, rich and cozy in every spoon.
Plum-tomato warmth meets tender pappardelle for a comforting bowl.
Thick, smooth, and full of savory garlic flavor you’ll crave.

soup ⏱ 155 min 620 kcal / portion 73.0 g carbs / portion (estimated) celeryeggglutenmilksoy 🔗 Original source

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Chicken and Parmesan Soup with Pappardelle
v6 · rb0e705f985 20260727Z1751 5 pieces garlic 180 g pappardelle salt to taste black pepper to taste 🍳 ⏱ 80 min place chicken, head of garlic, onion, water and salt in a saucepan; bring to a boil, then simmer covered shred the cooked chicken; discard skin, bones and cartilage strain the stock through a sieve; use 1.7 liters and discard solids 🍳 ⏱ 4 min heat olive oil; cook carrots and celery until slightly softened 🍳 add crushed garlic, bay leaves, thyme and Parmesan rind; cook 30 seconds more 🍳 ⏱ 3 min add grated tomatoes and tomato paste; cook until tomatoes cook down slightly 🍳 ⏱ 15 min pour in stock; add 1/2 teaspoon salt and pepper; bring to boil then cook until vegetables are completely softened 🌀 transfer soup mixture to a blender and blitz until completely smooth, then stir back into the saucepan 🍳 ⏱ 15 min cook pappardelle in soup until al dente, then stir in shredded chicken and cook until heated through discard bay leaves and Parmesan rind 🍽 divide soup into four bowls; top with basil and chilli, grind pepper and sprinkle grated Parmesan Chicken Parmesan Soup 🍲 1.4 kg chicken 1 piece onion 2 tbsp olive oil 220 g carrot 200 g celery 3 pieces bay leaf 11½ tbsp thyme 60 g parmesan 320 g plum tomato 2 tsp tomato paste 15 g basil leaf 10 g red chilli 1 piece parmesan chicken, onion 1 piece 4 pieces olive oil, carrot, celery bay leaf, thyme, parmesan plum tomato, tomato paste pappardelle black pepper basil leaf, red chilli, parmesan black pepper
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Preparation steps

  1. place chicken, head of garlic, onion, water and salt in a saucepan; bring to a boil, then simmer 80 min covered
  2. shred the cooked chicken; discard skin, bones and cartilage
  3. strain the stock through a sieve; use 1.7 liters and discard solids
  4. heat olive oil; cook carrots and celery 4 min until slightly softened
  5. add crushed garlic, bay leaves, thyme and Parmesan rind; cook 30 seconds more
  6. add grated tomatoes and tomato paste; cook 3 min until tomatoes cook down slightly
  7. pour in stock; add 1/2 teaspoon salt and pepper; bring to boil then cook 15 min until vegetables are completely softened
  8. transfer soup mixture to a blender and blitz until completely smooth, then stir back into the saucepan
  9. cook pappardelle in soup 15 min until al dente, then stir in shredded chicken and cook until heated through
  10. discard bay leaves and Parmesan rind
  11. divide soup into four bowls; top with basil and chilli, grind pepper and sprinkle grated Parmesan

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